How To Blind Bake A Pie Crust

Step 1

Roll out the pie dough, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges.

Step 2

Preheat oven to 400°F. Place the pie plate in the refrigerator and allow the dough to chill for about 15-20 minutes while the oven is preheating.

Step 3

Once the oven is preheated, remove the pie plate from the refrigerator, decorate the edges, and line the dough with parchment paper or foil, making sure to cover the bottom and the sides. Fill with pie weights make sure to press them up against the sides as well.Bake with the pie weights at 400°F for 15 minutes or until the edges of the crust start to lightly brown. Remove from the oven, carefully remove the parchment paper (or foil) and the pie weights. For a partially baked pie crust: Return the crust to the oven and bake at 400°F for another 6-8 minutes or until the bottom of the crust looks dry. You can prick the bottom of the crust with a fork, but I prefer to skip this step. The crust will puff up as it bakes, but it will deflate once you remove it from the oven. At this point, you can add the optional egg wash below, then fill with your pie filling, and bake according to the directions for your pie recipe.For a fully baked pie crust: Return to the oven and allow to bake at 400°F for 15-20 minutes or until golden brown and cooked through.

Step 4

Optional: Whisk together 1 egg white and 1 tablespoon of water until well combined. Brush over the bottom and sides of the crust (you won't use all of the mixture) and return to the oven for another 2-3 minutes or until the egg wash is shiny and dry.