How to Blind-Bake a Pie Crust
Baking the crust before the filling goes in keeps it crisp. When to do it, how long it takes, and how to keep the sides from sliding down.
"Blind-baking" just means baking a pie crust before it has any filling in it. The name comes from the fact that the crust is "blind," or empty. It sounds fussy, but it solves a real problem: a raw crust under a wet filling often turns out pale and soggy on the bottom. Baking it first gives the crust a head start so it can stay crisp.
Partial vs. full blind-baking
There are two versions, and which one you need depends on the filling.
A partial blind-bake sets the dough and dries the surface, but leaves the crust pale. The pie then goes back in the oven with the filling and finishes baking there. This is the right choice for liquid fillings that bake for a while, such as pumpkin, pecan, sweet potato and custard pies.
A full blind-bake cooks the crust all the way to golden brown. You use it when the filling won't be baked at all, or will bake only briefly. Banana cream and chocolate cream pies are the classic examples: the crust is baked and cooled, then filled with a cooked, chilled filling. Lemon meringue pie is similar, because the filling is cooked on the stove and the oven time is short.
| Type | Crust is… | Good for |
|---|---|---|
| No blind-bake | Raw when filled | Double-crust fruit pies such as apple and cherry |
| Partial | Set and dry, still pale | Pumpkin, pecan, sweet potato, custard |
| Full | Golden brown all over | Cream pies, lemon meringue, no-bake fillings |
Before you bake: chill the dough
Most shrinking starts before the crust ever reaches the oven. Rolling and stretching dough develops gluten, and gluten tightens up again in the heat. Two habits help a lot. First, ease the dough into the pie plate rather than stretching it to fit. Lift the edge and let it settle into the corner. Second, chill the lined pie plate until firm: at least 30 minutes in the refrigerator, or about 15 minutes in the freezer. Cold fat in the dough melts slowly in the oven, so the walls stay put long enough to set. Our piece on flaky pie crust explains why cold butter matters.
Step by step
Heat the oven to 400°F (200°C) with a rack in the lower third. Fold or trim the overhang and crimp the edge, which also gives the rim a little extra strength.
Dock the bottom, if you like. Docking means pricking the dough with a fork all over so steam can escape instead of puffing the bottom up. Many bakers do it; some skip it when they use weights, because the weight already holds the bottom flat. If you dock, do it lightly, and keep in mind that a runny filling can seep through holes in a crust that isn't sealed afterward.
Line the crust. Press a large piece of parchment paper, or a coffee filter, into the chilled crust. Crumple it first so it's easier to fit into the corners. It should reach above the rim so you can lift it out later.
Add weights. Fill the lined crust to the top edge, pushing the weights into the corners and up the sides. A 9-inch (23 cm) crust takes roughly 2 to 3 cups of weights.
Bake. Bake for 15 to 20 minutes, until the edges look set and dry. Lift out the parchment and weights together, carefully, because they're hot.
Finish. For a partial bake, stop here. Let the crust cool a few minutes, add the filling and bake as the recipe directs. For a full bake, return the empty crust to the oven for another 10 to 15 minutes, until golden brown, checking at 8 or 10 minutes. Cool it completely on a rack before adding a chilled filling.
What works as pie weights
- Ceramic or metal pie weights, sold at kitchen stores. They're reusable and conduct heat evenly.
- Dried beans or uncooked rice. Cheap and effective, but they're no longer good for cooking afterward, so keep a jar labeled for baking.
- Granulated sugar. It packs well into corners, and you can reuse it for baking once it cools.
- Avoid pennies or anything not meant for food contact.
Preventing shrinking and slumping
Shrinking means the dough pulls inward from the rim. Slumping means the sides slide down toward the bottom of the plate. They share a few causes, and the same fixes cover both.
- Chill thoroughly. Warm dough shrinks and slumps. If the crust feels soft when it goes in, put it back in the freezer first.
- Don't stretch. Leave a little slack when you fit the dough. Stretched dough snaps back.
- Leave an overhang. Let the dough hang a little over the edge and fold it under, or crimp it onto the rim. A thick, tucked rim is sturdier than a thin cut edge.
- Weigh it down right up the sides. The weights are what hold the walls in place while the dough sets. Underfilling is a common reason for slumping.
- Use a metal or glass plate. They conduct heat well, so the dough sets quickly. Glass also lets you see the bottom browning.
If the bottom puffs up despite your efforts, press it gently back down with the back of a spoon while it's still hot. If a crack appears, a little leftover raw dough pressed in as a patch will seal it.
Sealing the crust for wet fillings
For very liquid fillings, some bakers brush the hot, nearly finished crust with a beaten egg or egg white and bake it for another minute or two. The egg sets into a thin barrier that slows moisture from soaking in. It isn't required, but it helps with custards. Like all egg-based tricks, make sure the crust gets hot enough for the egg to cook fully.
When you can skip it
Not every pie needs a blind-baked crust. Double-crust pies such as apple and cherry bake long enough that the bottom cooks along with the filling, and a no-bake pie with a cookie-crumb crust only needs chilling. If a recipe says "prebaked crust," "baked pie shell" or "blind-bake," follow it. If it doesn't mention it, assume the author tested the pie without it.