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How To Blind Bake a Pie Crust


How to Blind Bake a Pie Crust - A Family Feast

Some single-crust pie recipes call for ‘blind baking’ the pie crust. Blind baking means to partially or fully bake the pie crust before adding the filling. This prevents the crust from becoming too soggy once you add a very wet filling such as a custard for quiche or a very juicy fruit pie.

For the instructions below, I’ve used a prepared, refrigerated Pillsbury pie crust from the grocery store but this method will also work for a pie crust made from scratch.

Here is how to do it:

Place your pie crust round in the center of a deep-dish pie plate, crimping the edges. Ideally, you want the pie crust at a temperature to be pliable enough to work with, but not so softened that the sides will slump down into the bottom of your pie plate. If your dough is very soft, refrigerate for 15-30 minutes to firm up before baking.

Cut a piece of parchment paper in the shape of a circle slightly larger than the bottom diameter of your pie plate and place in the bottom of your crust.

Fill with dry beans or ceramic pie weights. By weighing down the pie crust as you bake it, this will prevent the bottom from puffing up. Additionally, this also helps prevent the sides of the crust from slumping down.

For a partially baked crust (as I’ve shown below), bake at 450 degrees for 7-8 minutes. For a fully-baked crust, bake for 10-12 minutes. Note: Cooking times may vary based on the pie crust recipe you use. As noted previously, here I have used Pillsbury refrigerated pie crust and the baking times listed here are for that pie crust brand.


Let cool per your recipe instructions.

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