How to Blind Bake Pie Crust

5 from 5 votes

Knowing how to blind bake a pie crust is so helpful if you love to make all kinds of pies! Use my favorite pie crust recipe for a perfectly flaky, buttery crust every time!

Prep Time15

Chilling Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: pie crust

Calories: 777kcal

Author: Amy Nash

Equipment

Pie Weights
9-inch Pie Plate

Ingredients

1 Homemade Pie Crust (recipe makes 2 crusts)

Instructions

Make the pie crust recipe. Divide into two discs and chill or freeze until ready to use.
Roll out the chilled pie crust on a floured surface. Carefully transfer it to a 9-inch pie plate. Tuck edges under and crimp using your thumb and forefinger or other preferred method.
Chill for 15-20 minutes in the freezer. This helps set the crust and prevents it from shrinking as much. Preheat oven to 375 degrees F while the crust is chilling.
Line the chilled pie crust with parchment paper that you first crumple up then smooth out. Fill with pie weights, then bake for 15-17 minutes until the edges are starting to brown.
Remove the pie from the oven and carefully lift out the pie weights using the parchment paper as a sling. Dock the crust by pricking it several times on the bottom and sides.
Return the crust to the oven and bake for another 7-8 minutes for a partially baked crust or for 15 minutes until golden brown for a fully-baked crust.
Cool completely before filling.

Notes

Freezing: You can freeze an unbaked pie crust for 30-60 minutes, then wrap the crust in plastic wrap and freeze for up to 3 months to always have a crust on hand that is ready to bake. Let the crust thaw for a few hours in the fridge before baking.
Make-ahead: I frequently will bake my pie crust the day before I plan to fill them. It can be stored on the counter overnight before filling the next day.

Nutrition