This post contains affiliate links, to find out more information, please read my disclaimer policy-https://www.bostongirlbakes.com/disclosure-policy/..
If you have ever had a pie crust with a soggy bottom the problem was not the crust but that you didn’t blind bake it first. Blind baking is super simple and will help you rock out homemade pie crust every time! Learn how to blind bake pie crust in 5 easy steps!
When the leaves turn color, my brain always turns to pies. Apple, pumpkin, chocolate. Doesn’t matter. I want them all.
But I know for some making pies can be intimidating! It really shouldn’t be! And one key technique you need to master to make stellar pies it learning how to blind bake pie crust.
What Is Blind Baking A Pie Crust?
If you are new to blind baking…you are going to be amazed at how easy it is. If you are like huh blind baking? No you don’t close your eyes while baking a pie.
Blind baking means you partially bake your crust before adding the filling.
Blind baking can ensure your crust comes out perfectly baked, flaky, and tender, as opposed to a soggy mess.
Do You Need To Blind Bake Crust For Pumpkin Pie?
Oh yes! At least if you want awesome pie crust not a soggy bottom. And I know you do friend!
The reason we need to do that is because the filling for a pumpkin pie would cause the crust to become soggy before it has a chance to cook up. So we solve that by pre-baking the crust first before we add the filling.
You also blind bake for cream and custard pies.
How To Blind Bake Pie Crust In 5 Easy Steps
Step 1: Pre-heat the oven and roll out the pie crust.
Pre-heat your oven to 425 degrees Fahrenheit. Place your oven rack in the lower third of
your ove. Prepare your crust as the recipe directs and then roll out your pie crust.
Step 2: Place your pie crust in your pie plate and decorate your pie edges.
Please excuse the craziness that is that crust 🙂 This is just part of my 4 ways to decorate a pie crust post!
Step 3: Line the pie crust with parchment paper
Cut off a large square of parchment paper (slightly larger than your pie). Cover the pie
crust with the parchment paper, and make the sure the parchment paper is snug on the
sides and the edges. You can also use aluminum foil if you are out of parchment paper!
Step 4: Line With Pie Weights (or uncooked beans or rice!)
You need to weight down the pie crust before placing it in then oven so it doesn’t bubble
up. You can use a fork to prick the crust, but I prefer weights. Fill the parchment paper
lined crust with pie weights. If you don’t own pie weights, you can use dried beans or
uncooked rice. Save those beans or rice and use them again later for anytime you need to blind bake a crust!
Step 5: Bake the pie crust
Place your pie on a cookie sheet and place in your oven. Bake for about 12- 15 minutes
until the edges are barely golden. Then remove the parchment paper and pie weights. Fill your pie with your filling and finish baking!
For more pie tutorials check out:
And that’s it! Just 5 easy steps to blind baking your crust!
Until next time…happy (pie) baking everyone!
Get My Buttercream Cheatsheet!
Join the community to get the tips, tricks, and simple from scratch recipes so you can start baking delicious desserts today. PLUS I will send you my Buttercream Cheatsheet with 13 ways to flavor your buttercream!