How To: Blind Bake a Pie Crust – A Revelation!

How To: Blind Bake a Pie Crust – A Revelation!

For years, my crust always seemed to slump on me in the oven, especially my once-a-year pumpkin pies! For a long time, I just assumed it was the all-butter dough’s fault.  However, this was not the case. I’ve now borrowed a technique from Cook’s Illustrated for a blind-baked quiche lorraine. Cook’s Illustrated includes details on how to gently press pie weights into the corners of the pastry shell and also to completely fill the crust dough with weights.  Like, up-to-the-very-edge-of-the-crust fill!  I finally decided it was time to go all-in and up the amount of pie weights I usually use. Like magic, no slumping. My baking gear drawer now includes a permanent big ‘ol bag of dried beans, so I’m not tempted to skimp on the volume, like before. Just don’t forget to line your uncooked pie dough with parchment paper or foil before adding your beans (or pie weights). Once baked, gently grab corners of paper or foil and lift weights out of pie pan to save for next time.

How To: Blind Bake A Pie Crust

unbaked pie crust
foil lined pie pan

Step 1: Roll out and flute edges of pie dough. See this helpful tutorial for more information on how to roll out pie dough.

Step 2: Line pie plate or baking pan with foil or parchment paper. Leave an overhang to make removing weights easier after baking.

pie crust filled with pie bean pie weights
blind-baked pie crust

Step 3: Fill with pie weights completely up to the rim of the pie pan.

Step 4: Bake at 350 according to time on recipe. You’ll want to bake a crust longer if it will not go back into the oven once filled (like a cream pie). Save your pie weights!

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