How To Blind Bake Pie Crust

This ultimate guide on how to blind bake or par-bake pie crust will give you the perfect base for your pies. Filled with par-baking tips and troubleshooting, this blind baked pie crust works great for a wide range of pies. Don't be intimidated - I will hold your hand every step of the way!

Hi hi! Just popping in to share with you this post on all things blind baking! I love making homemade pies, but was quite intimidated by single crust pies for a long time (even as someone who bakes for their job!) because I was unsure on the blind baking process.

This ultimate guide on how to blind bake pie crust walks you through the process step by step, hopefully covering all my tips and tricks when it comes to blind baking or par-baking a pie crust. I use my homemade pie crust recipe for blind baking - I always have some in the freezer ready to go when needed!

I know that Blind Baking Pie Crust can be intimidating - don't let it be, I will hold your hand every step of the way and you'll be a blind baking pro in no time!

Blind Baking vs Par Baking

Blind baking a pie crust involves either partially baking or fully baking a pie crust before you use it. They use the exact same technique, the only thing that differs is the amount of baking time. This depends on what the pie crust is going to be used for:

• Par-baked pie crusts: A partially baked crust is called for in recipes which you are going to bake the pie again, often with a wet pie filling. Par-baking gives the crust a head start on the baking process, so that when the filling is added, the crust is already partially baked. Par-baking is used for pies such as my brownie pie, pumpkin pie, pecan pie, oatmeal pie, rhubarb custard pie, apple butterscotch pie, and strawberry rhubarb pie, along with other custard pies.
• Blind Baked pie crusts: Blind baked pie crusts are a fully baked crust and are used for recipes which have a no-bake pie filling, such as a lemon meringue pie, chocolate cream pie, banoffee pie, or a french silk pie. You want to fully bake the crust, as it will not get another chance to crisp up. The recipe that you are using will specify whether the pie crust needs to be blind baked or par-baked!

Why do fruit pies not get blind baked?

I do not usually par-bake my fruit pie crusts - this is because with a fresh fruit filling (or even with a cooked fruit filling such as my apple pie or my blueberry crostata), the pie has long enough in the oven that it gives the crust enough time to crisp up properly, removing the need for blind baking.

How to tell when a pie crust is fully baked

This can be tricky - if you are fully blind baking the pie crust, you need to remember that this is your only shot to bake it, so make sure that you take it far enough so that it is not soggy. The crust is fully baked when it is evenly golden brown, and the surface is nice and dry. Some recipes will have you add a layer of egg wash to help protect the pie crust from the filling.

For a Par-baked crust, it is important to remember not to over bake the crust too much. I give my par-baked crusts about 15-18 minutes in the oven with the weights on, then only 3-5 more minutes with the weights out, just to dry out the bottom crust of the pie. You want to look for no dry or shiny patches on the crust. It will get plenty more baking in the oven, so you only want a little bit of golden brown around the edges of the pie, as the exposed crimps will be directly exposed to the heat of the oven again when you return the pie to the oven. I do my pie crusts directly on a baking sheet, but you can also add in a baking steel or baking stone if you are worried about the pie crust.

Pie Crust Troubleshooting and how to fix it!

Here are all my tips and tricks on the actual baking of the pie crust - if you are having dough problems, check out my guide on how to make pie crust.

How do I stop my pie crust from shrinking?
There are a few reasons why a pie crust shrinks, the most common one being that the pie dough was over worked and not left to rest enough. Resting the pie dough is super important as it means that the gluten strands have a chance to relax, and don't contract in the oven, leading to shrinkage. Make sure the crust is super settled in the pie pan, and give it some time to relax after you line the pan - I like tucking under my crust, then leaving it for 10-15 minutes in the pan to relax before crimping and docking.

How do I stop my crust from losing the crimp in the oven?

This is often due to your dough not being well rested, or it being too wet - make sure that it is not over hydrated when you make it, and give it adequate time to rest and chill after you crimp the crust. I like to pop it into the freezer for 10 minutes before baking just to set the very outside of the crimped edges.

How to stop pie crust from slipping

Pie crust can sometimes slip down the sides of the pan when baked. To avoid this, make sure you fill the crust with pie weights or beans right to the top edge, to help hold the crust in place.

My pie crust puffed up when I took the weights out. What should I do?

This happens to me almost every time - just poke it with a fork and any big bubbles should sink back down!

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