Blind baked pie crust

A single-crust prebaked pie shell for no-bake pies such as fresh strawberry, banana cream, or lemon meringue.
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