How Long To Par-Bake Pie Crust (How to Blind a Pie Shell)

Learn how to par-bake or blind bake your pie crust so that it turns out perfect every time! Blind baking is an integral step in many pie recipes and a basic technique to have in your back pocket. It’s not really known where the term derived from, but generally “blind” baking means baking a crust without any filling.

Blind baking pie crust seems like a daunting task, especially when you just want to make the pie filling. But it’s actually quite simple, and with a few tips, you’ll have it down for sure.

Why Do You Par-Bake Pie Crust?

If you’re making a pie that doesn’t require baking, like quiche, no-bake pies, custard pies, or pumpkin pies, pre-baking the crust can help ensure that it’s fully cooked and browned.

Full Blind Bake vs Partial Blind Bake

Sometimes, people will want a long bake time for their crust, but other recipes require a shorter bake. Whether you’re fully baking the crust or just partially pre-baking the crust will vary in the amount of time you want to bake it for.

The process for both methods is exactly the same. The only difference is how long you want to bake them for.

If you’re making a pie without baking it, fully blind bake your pie crust. Otherwise, partially blind bake your pie crust if the filling is baked longer than the crust. For even crispier crusts, partially bake it before adding the filling.

You can also partially blind bake part of your pie crust before adding the filling to get an extra crispy crust.

How Long  to Par Bake a Store-Bought Crust

In general, most store-bought frozen crusts are less doughy than a typical homemade crust. This means that they’ll brown much faster, so don’t cook them for as long. It’s recommended to follow the package instructions on how to pre-bake a crust. Most will have you defrost the crust and bake at 375°F to 450°F for 10 to 15 minutes.

How to Par Bake Pie Crust

1. On a flour surface, roll out the chilled pie dough. Place the dough in a 9 inch pie dish and tuck it in with your fingers. Chill for about 30 minutes.
2. While the crust is chilling, preheat oven to 375°F.
3. Fill the crust with weights. Line the chilled pie crust with parchment paper and fill it with weights. 
4. Bake until the edges of the crust start to brown. This should take around 12-16 minutes. Remove pie from oven and take a fork to prick holes in the bottom of the crust to let any residual steam escape. Then, return the pie to the oven until it is done baking.
5. Once the pie crust is baked, you can tell if it is done by the color of the bottom crust. 
6. If your pie will not be heated after baking, the crust should be cooled before you fill it. If your pie goes back in the oven, like a quiche or pumpkin pie, the crust can be slightly warmer when you fill it.

Tips and Tricks for Par-Baking Pie Crust

• If your dough is too tall or wide, it will shrink more than a small rectangle. Roll it to be a little wider than you’re used to.
• Create a crust for your pie with heavy duty aluminum foil. It’s less likely to tear than regular foil when you are shaping it or removing it and the pie weights. I’ve used parchment paper before, but it doesn’t mold to the edges of the crust like aluminum can.
• You can use sugar, dry bean or rice for pie weights, however sugar works best! This is especially true if you are using a higher fat dough. 
• Fill the weights right up to the top, this is to hold pressure against the side of the pie. 

How to Dock Pie Crust

“Docking” a pastry means pricking a pie crust with a fork before baking. This technique is used to release the steam that builds up in the crust during the cooking process. The holes created act as vents, which prevent the crust from bubbling up. It’s typically used when blind baking a pie crust before filling.

How to Prevent Pie Crust from Shrinking

This is done by using pie weights! These prevent the bottom of the pie crust from puffing up and also help the sides from shrinking. 

What Can I Use for Pie Weights?

There are a few options available here! However the most popular options are sugar, dry beans or uncooked rice. It is recommended that you use sugar as it gives more consistent results and helps keep the side in place better. 

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How To Par-Bake Pie Crust (Step-by-Step Instructions)

Learn how to par-bake or blind bake your pie crust so that it turns out perfect every time! Blind baking is an integral step in many pie recipes and a basic technique to have in your back pocket. It’s not really known where the term derived from, but generally “blind” baking means baking a crust without any filling.

Keyword How to Par-Bake Pie Crust

Servings 1 pie

Ingredients

• Pie dough

Instructions

• On a flour surface, roll out the chilled pie dough. Place the dough in a 9 inch pie dish and tuck it in with your fingers. Chill for about 30 minutes.
• While the crust is chilling, preheat oven to 375°F.
• Fill the crust with weights. Line the chilled pie crust with parchment paper and fill it with weights.
• Bake until the edges of the crust start to brown. This should take around 12-16 minutes. Remove pie from oven and take a fork to prick holes in the bottom of the crust to let any residual steam escape. Then, return the pie to the oven until it is done baking.
• Once the pie crust is baked, you can tell if it is done by the color of the bottom crust.
• If your pie will not be heated after baking, the crust should be cooled before you fill it. If your pie goes back in the oven, like a quiche or pumpkin pie, the crust can be slightly warmer when you fill it.