How to blind-bake a pie crust

Danny and I were trading off household jobs one recent Saturday morning and I pointed out that he should do the dishes. I was planning to blind bake a pie crust and needed to get the dough in the fridge to chill.

“You’re going to WHAT now?” He asked, clearly dubious of the credibility of my task.

“Yeah. You know, prebake a single pie crust, to hold a cream filling.” I explained. And because there was pie in his future, he conceded to doing the breakfast washing up.

It’s no wonder he had no idea what I was talking about. I seldom make cream pies, so strong is my fondness for the fruit-based variety. But I had an idea for a pie that I wanted to make for Sunday dinner and so a-blind-baking I went, while Danny kept an interested eye on my work.

Strawberry season is nearly upon us and that means fresh strawberry pie needs to be on your weekend brunch menu, as well as mine. To do so, we need to know how to blind bake a pie crust. Read on for the tutorial! Don’t worry, it’s a cinch.

How to blind bake a pie crust

Begin with chilled pie dough. I use a Rich Pie Crust, which has a bit of egg in it and holds up very well during the prebake. You can use any pie dough recipe for this method, but I can’t guarantee your results, as I can with my pie crust.

How to blind bake a pie crust | Simple Bites #tutorial #pie #baking

My favourite pie plate is tempered-glass because it disperses the heat well and allows for even browning. Also, it’s handy for checking if the bottom is browning. One peek under the bottom and you’ll know whether or not to leave it in the oven for a few more minutes or not.

How to blind bake a pie crust | Simple Bites #tutorial #pie #baking

I roll the dough to about 1/4- inch thick. I also set the pie pan on top of the dough and make sure I have at least an inch of overhang on all sides.

How to blind bake a pie crust | Simple Bites #tutorial #pie #baking

The dough goes in the pan (the marble slab has helped it to stay cold) and I trim the edges. I tuck the edges of the dough over (some turn the dough under, which looks prettier) and press it down. I do a quick crimp; nothing too fancy.

Next, the pie crust goes into the freezer for a minimum of one hour. You can wrap it well with plastic wrap when it is frozen and store it for up to two months, if needed. Chilling the dough like this prevent shrinkage when the dough is baked.

“Shrinkage” is the dreaded culinary condition when the edges of the pie slump inwards and slide down the sides of the pan. In the words of my former pastry instructor, shrinkage = failure.

How to blind bake a pie crust | Simple Bites #tutorial #pie #baking

Preheat to oven to 425F. Putting cold dough into a very hot oven also helps the dough to keep its shape.

I line my pie shell with tin foil and fill it with dried beans. I have a jar of ‘pie beans’ that I reuse over and over. You can use pie weights, if you like; most baking supply stores have them.

Lining the pie crust with parchment paper also works, as does a cheese cloth filled with beans.

How to blind bake a pie crust | Simple Bites #tutorial #pie #baking

Bake pie shell for 15 minutes, then remove the tin foil and the beans. Prick the bottom of the partially cooked pie with a fork and return it to the oven. Bake for an additional 10 minutes or until the crust is lightly golden.

Cool completely before filling. Then try this Mocha Pie with Espresso Whipped Cream!

Blind baked pie crust

A single-crust prebaked pie shell for no-bake pies such as fresh strawberry, banana cream, or lemon meringue.
Print Pin Rate
Course: Desserts
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 1 pie
Calories: 4kcal
Author: Aimee


  • 1 disc Rich Pie Crust 1/2 recipe
  • all purpose flour for rolling
  • tin foil or cheese cloth
  • dried beans any variety


  • Sprinkle a little flour on the rolling surface and roll disc of pie dough to about 1/4 - inch thick.
  • Transfer the dough to the pie pan. Trim and crimp the edges.
  • Freeze the pie crust for a minimum of one hour.
  • Preheat to oven to 425F.
  • Line the pie shell with tin foil and fill it with dried beans.
  • Bake pie shell for 15 minutes.
  • Remove the tin foil and the beans. Prick the bottom of the partially cooked pie with a fork and return it to the oven.
  • Bake for an additional 10 minutes or until the crust is lightly golden.
  • Cool completely before filling.


Calories: 4kcal | Sodium: 4mg

So now you know! Go forth and bake pies.

How to blind bake a pie crust | Simple Bites #tutorial #pie #baking

Banana cream, fresh strawberry, lemon meringue? What is your favourite pie that calls for a prebaked pie shell?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. I always enjoy reading primers on techniques like this one, whether it’s something I’ve never done or something I’m familiar with — there’s always the possibility of learning something new. The only thing that surprised me here is the thickness of your crust — I first thought the 1/4-inch (about 6 mm) was a mistake but then I saw it again. I suppose it comes down to preference, but I’ve always made my pie crusts at least half that thickness (and I’m one of those people who thinks the pastry is the best part of the pie). Do you make yours crusts this thick just for cream pies, or is that your general preference?

    • Yeah, it might be a little thinner than that when I make mine, but for first timers, I suggest rolling a little thicker to avoid breakage when transferring the rolled pie dough.

  2. Your pie crust looks absolutely delicious! thanks for sharing. So this is how you get your husband to do the dishes. Must try this myself.

  3. You had me at strawberry season…

  4. Can’t wait to make strawberry pie! I haven’t learned the trick to homemade crusts but I hope to try again this year. One question: Now that the crust is pricked, does the strawberry “syrup” from the filling run through the holes and under the crust?

    • Louise, not usually. In these photos I pricked my crust a little too enthusiastically and it tore in one spot (visible). Usually the crust fuses back together during the baking and there are no holes. 😉

  5. I love filling my crust with homemade strawberry-rhubarb or fresh peach pie filling. Thanks for the helpful tips!

    • Fresh peach sounds like the best pie ever. How do you make it?

      • I’ve made it two ways. My mom’s version uses peach Jello to make a sweet glaze for the fresh peach or nectarine slices. But I often make a simple cooked peach filling with mashed peaches, sugar, lemon juice, and cornstarch. I top that with fresh peach slices.

  6. I had not idea what this technique was called, thanks! I can’t wait for strawberry and blueberry pie season- we’re getting a massive storm this week so I’ll practice with a lucious chocolate cream pie. We want green grass not 40-50 cm of snow!

  7. I always worry about taking my glass pie pan directly from the freezer to the oven. This may be what keeps my pie crusts at *eh* levels. Still terrified of trying it, but shall give it a go.

  8. Mmmm, strawberry pie! I can’t hardly wait. In the meantime, lemon meringue (lemons!) will do just fine.

  9. I intend to fully go forth and bake pies. Gorgeous! xx

  10. Art Fish says

    When blind baking a pie crust, using foil and beans or pie weights, I know the crust should be pricked to let out the steam. Should the foil lining the crust also be pricked. The last two pie crusts I tried this with, the crust was still kind of gooey and stuck to the foil really bad, half of the crust separating and staying on the foil.

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