Baking & Pastry > Pies & Tarts > Shortcrust Pastry > Blind Baking Pie Crust

Perfect Blind Baked Pie Crust

Learn how to blind bake a pie crust perfectly every time. This guide covers everything from preparing the crust to achieving a golden-brown, sturdy base for your favorite fillings.

Prep Time
20 minutes (including chilling)
Cook Time
20-30 minutes
Servings
1 pie crust
Ingredients
  • 1 recipe (see below) Shortcrust Pastry
  • 1 cup Dried Beans or Pie Weights

Making the Shortcrust Pastry (Optional)

Ingredients for Shortcrust Pastry: <br>250g plain flour <br>125g cold unsalted butter, cubed <br>Pinch of salt <br>4-6 tbsp ice-cold water <br> <br>Instructions: <br>1. Rub the butter into the flour and salt until it resembles breadcrumbs. <br>2. Gradually add the water, mixing until the dough comes together. <br>3. Wrap in cling film and chill for at least 30 minutes before using.

Preparing the Crust

1. On a lightly floured surface, roll out the pastry to a 12-inch circle. Make sure it's large enough to fit your pie dish with some overhang. <br>2. Gently transfer the pastry to the pie dish, pressing it into the bottom and sides. Trim the edges, leaving about 1 inch of overhang. Crimp the edges decoratively using your fingers or a fork.

Chilling the Prepared Crust

Place the prepared pie crust in the refrigerator for at least 30 minutes. This will help prevent the crust from shrinking during baking. For best results, chill for an hour.

Preparing for Blind Baking

1. Preheat your oven to 375°F (190°C). <br>2. Line the chilled pie crust with parchment paper or aluminum foil. Make sure the paper or foil covers the entire inside surface of the crust, including the edges. <br>3. Fill the lined crust with dried beans or pie weights. This will prevent the crust from puffing up during baking. Ensure the weights are evenly distributed.

Baking the Crust

1. Bake the crust for 15 minutes with the weights in place. <br>2. Carefully remove the parchment paper and weights. Return the crust to the oven and bake for another 5-15 minutes, or until the crust is golden brown. The exact baking time will depend on your oven and the thickness of the crust. Watch it carefully to prevent burning.

Cooling and Sealing (Optional)

1. Remove the baked crust from the oven and let it cool completely in the pie dish. <br>2. If you're using a wet filling, you can brush the cooled crust with a thin layer of melted chocolate or egg white to seal it and prevent it from becoming soggy. Let the chocolate or egg white set completely before adding the filling.

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FAQ

  • Why do I need to blind bake a pie crust?

    Blind baking is necessary when the filling of your pie doesn't require baking or requires a shorter baking time than the crust. This ensures the crust is fully cooked and prevents it from becoming soggy.
  • Can I use pre-made pie crust?

    Yes, you can use pre-made pie crust for this recipe. Just follow the same steps for preparing and blind baking the crust.
  • What can I use instead of dried beans or pie weights?

    You can use rice, sugar, or even metal washers as pie weights. The important thing is to use something heavy enough to prevent the crust from puffing up.
  • My crust is shrinking during baking. What am I doing wrong?

    Shrinking is often caused by gluten development. Make sure not to overwork the dough when making the pastry, and always chill the crust before baking. Ensuring the pastry is properly fitted into the pie dish can also prevent shrinking.