Baking & Pastry > Pies & Tarts > Shortcrust Pastry > Pre-Baking Pie Crust

Blind Baking Pie Crust: Mastering the Technique

Learn how to pre-bake your pie crust perfectly every time with this comprehensive guide. Achieve a crisp, golden crust that's ready for any filling.

Prep Time
15 minutes
Cook Time
15-20 minutes
Servings
1 pie crust

Why Blind Bake?

Blind baking, or pre-baking, a pie crust is essential when the filling doesn't require baking or requires less baking time than the crust. This prevents a soggy bottom and ensures a perfectly crisp and flaky crust.

Step 1: Preparing the Crust

Roll out your prepared shortcrust pastry to the desired thickness and gently place it into your pie dish. Crimp or flute the edges as desired.

Step 2: Docking the Crust

Use a fork to prick the bottom and sides of the crust evenly. This process, known as 'docking,' prevents the crust from puffing up during baking.

Step 3: Chilling the Crust (Important!)

Place the prepared pie crust in the refrigerator for at least 30 minutes. This helps the gluten relax and prevents shrinkage during baking.

Step 4: Adding the Baking Weights

Line the chilled pie crust with parchment paper or aluminum foil. Fill the lined crust with baking weights, pie weights, dried beans, or rice. This will keep the crust from puffing up and collapsing.

Step 5: Baking the Crust

Preheat your oven to 375°F (190°C). Bake the crust with the weights for 15 minutes. Then, carefully remove the parchment paper and weights and bake for another 5-10 minutes, or until the crust is lightly golden brown.

Step 6: Cooling the Crust

Remove the baked crust from the oven and let it cool completely before filling. This will prevent the filling from softening the crust.

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FAQ

  • Why is my pie crust shrinking?

    Shrinkage is often caused by gluten developing too much. Make sure not to overwork the dough and chill it well before baking.
  • Can I skip the baking weights?

    While you can, baking weights are highly recommended. Without them, the crust is likely to puff up and lose its shape.
  • What if my crust is browning too quickly?

    If the crust is browning too quickly, tent it with aluminum foil to protect it from the heat.