How to Blind Bake a Pie Crust
by Diana Rattray, February 3, 2023
What is Blind Baking?
Blind baking, also known as pre-baking or par-baking, is a technique used when making pies and tarts that have a filling that does not need to be baked, or that will be baked for a shorter period of time than the crust. The purpose of blind baking is to ensure that the crust is fully cooked and has a nice golden color before adding the filling.
Blind baking a crust is helpful in preventing a soggy bottom crust, as it cooks the crust before adding the filling. It also helps to keep the shape of the crust, as it will not shrink or puff up during baking.
How to Blind Bake or Par-Bake a Crust
To blind bake a crust, the dough is first chilled in the refrigerator to firm it up. Then, it is rolled out and placed into the pie or tart pan. The crust is then lined with foil or parchment paper and filled with pie weights, dry beans, or rice. This helps to keep the crust from puffing up or shrinking as it bakes.
The pie is then baked in a preheated oven for a period of time, usually about 15 minutes, before the weights are removed and the crust is returned to the oven. If it is a crust that must be fully baked, it is baked for about 15 minutes longer, or until it is browned. For a partially baked crust, the same process is followed, but after the weights are removed, the crust is baked for 5 to 10 minutes longer, or just until the crust looks dry but not browned. The baking time and temperature may vary depending on the recipe.
