How to Blind Bake a Pie Crust

Blind baking means baking a pie crust before it is filled. Custard pies, quiches and wet fillings need a head start so the bottom crisps before it absorbs liquid. Cream pies and many tarts have fillings that never go in the oven, so the shell must be baked completely on its own.

The main risks are shrinking sides, a puffed bottom and a pale, underbaked base. This guide explains how to prepare the dough, how to weigh it down, how long to bake for a partial or full bake and how to seal and patch the shell.

When you need to blind bake

A partial bake, or par-bake, suits pies whose fillings bake for a shorter time than an unbaked crust needs, or whose filling is wet enough to soak the base. Pumpkin, custard, quiche and pecan pies all benefit.

A full blind bake is required when the filling is cooked separately or not cooked at all, as with banana cream, chocolate cream, coconut cream, lemon tart and fresh fruit tarts. Double-crust fruit pies do not need blind baking.

Preparing the shell

Roll the dough about 3 mm (1/8 inch) thick and ease it into the pie plate without stretching it; stretched dough springs back in the oven. Trim and crimp the edge, keeping the crimp resting on the rim of the plate rather than hanging over, so it does not slide down.

Prick the bottom all over with a fork, a step called docking, to let steam escape. Refrigerate the shell for at least 30 minutes, then freeze it for 15 to 30 minutes. A very cold crust holds its shape much better.

Weighing it down

Line the cold shell with a sheet of parchment or foil large enough to come well above the rim, pressing it into the corners. Crumpling parchment first makes it easier to fit. Fill the lining to the top with ceramic or metal pie weights, dried beans or granulated sugar.

Filling to the rim matters: weights that only cover the bottom let the sides slump. Granulated sugar fills every corner and conducts heat well; it toasts slightly and can be reused in baking afterward. Beans used as weights should be kept for this purpose only.

Baking times

Bake on a rack in the lower third of the oven at about 200°C (400°F), ideally on a preheated baking sheet. After 18 to 25 minutes, the edges should look dry and lightly golden. Carefully lift out the lining and weights.

For a par-baked crust, return the shell to the oven for 5 to 10 minutes, until the bottom looks dry and just beginning to color. For a fully baked crust, continue for 12 to 18 minutes, until the bottom is golden brown all over. Shield the edges with foil or a pie shield if they brown too fast.

• Glass plates let you check the color of the bottom
• Metal plates conduct heat fastest and give the crispest base
• Ceramic plates are slower; add a few minutes

Sealing and patching

If the bottom puffs once the weights are out, press it down gently with a folded towel or the back of a spoon. Small cracks or holes can be patched with a thin piece of raw dough pressed over the gap, then baked for a few more minutes.

To keep a custard filling from soaking in, brush the hot crust with lightly beaten egg white and return it to the oven for 1 to 2 minutes to set the coating. For cream pies, a thin layer of melted chocolate brushed onto a cooled shell acts as a barrier too.

Common problems

Shrinkage and slumping usually come from warm dough or dough that was stretched to fit. A soggy bottom after filling usually means the shell needed more time before the weights came out or after.

• Sides slid down: crust not chilled, weights not filled to the rim, or crimp hanging over the edge
• Crust shrank: dough stretched into the plate or not rested
• Bubbled bottom: not docked or weights removed too soon
• Pale, soft base: oven too cool or shell baked on a high rack

Common questions

Can I blind bake without pie weights?

Yes. Dried beans, uncooked rice or granulated sugar all work. Another method is to set a second pie plate of the same size inside the crust and bake upside down on a sheet, though this takes practice.

Do I blind bake a graham cracker crust?

Crumb crusts are usually baked briefly at about 175°C (350°F) for 8 to 10 minutes to set them, without weights. They do not shrink or puff like pastry.

Should I fill the crust while it is hot or cooled?

For baked custard fillings, a warm par-baked crust is fine and can help the base set. For cream fillings and tarts, let the fully baked shell cool completely first.