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Blind baking is baking an unfilled pie shell. Sometimes recipes call for partially baking the pie crust. For custard filled pies however you will need a fully baked crust. The only difference between partially baked and fully baked pie crust is a few extra steps. Prepare the pie pastry. Traditional pie pastries work differently, but I always found them doughy. Mine is a simple recipe, healthier than shortening based pastries and guaranteed to produce a flaky pastry each and every time. I never had a better pie pastry than my own.

• Preheat the oven to 425F. 
• Make half a batch of pie pastry
• Roll out the dough on a floured surface. 
• Place the dough into the pie pan. 
• Avoid stretching the dough. 
• Make a flouted edge or press with a fork. 
• Trim the overhanging edge with a pair of kitchen shears. 
• Using a fork, prick a few holes into the bottom. 
• Some people chill the pie crust before baking. This is to stop the pastry from shrinking. Actually I like it if the edge shrinks back a little; the pie is then less doughy and the edge is less likely to fall off when sliced. 
• Next line the pie crust with parchment paper or aluminum foil and fill it with pie weights or with dry beans. I keep a bag of dry beans for this. 
• Place the crust in the preheated oven and bake for 10-15 minutes. 
• Remove from the oven and let the pie cool down with the weights. This is the partially baked pie crust. 
• For a fully baked pie crust, lift out the weights and gently cover the fluted edge with aluminum foil. 
• Put the crust back into the oven for 10 to 15 minutes or until the bottom is golden. 
• Keep an eye on it, if the bottom inflates, don’t poke it with a fork; you could poke a hole into it. Instead take it out and gently place the weights inside for a few seconds. This will lower the inflated parts. 
• Take out the weights and put the crust back into the oven to finish browning.


  1. I love the look of that pie crust. It's so pretty and perfectly browned. For some reason my attempt at blind baking a crust with weights usually results in a soggy crust even after removing the foil/beans and baking til done so I just pierce it really well with a fork and bake it until done.

    1. I wish now I took a picture of it when I removed the beans. The bottom is definitely under baked when you remove the weights. But if you wrap the fluted edge with aluminum foil [otherwise they will burn] and put it back to bake some more, the bottom will be as golden as the rest.

    2. Although I never covered the edges with foil, even after baking the crust for 20 minutes after taking off the foil didn't help. I still ended up with a soggy pale bottom.




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