How To Blind Bake A Pie Crust

This simple step-by-step guide will teach you how to blind bake a pie crust. This easy trick is great for keeping pie crusts from getting soggy!

[{"selector":"#anim-ef0b751d-b935-4b6b-8c45-9b95449caa11 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-7950d4e3-7b60-4f59-85b1-a251a0b40018","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-7002f561-b247-4bf4-9e60-2ec0a13b9137","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Easy Blueberry Muffins Recipe

SERVINGS: 1 PIE CRUST – 1 pie crust (homemade or store-bought) – 1 egg white plus 1 tablespoon water (optional)

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INSTRUCTIONS

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Roll out the pie dough, place it in a 9-inch pie plate, gently fit it, and trim the edges. Preheat oven to 400°F. Refrigerate the pie plate and dough for 15-20 minutes while the oven heats up.

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After preheating the oven, remove the pie plate from the fridge, decorate the edges, and line the bottom and sides with parchment paper or foil. Press pie weights against sides.

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Bake with pie weights at 400°F for 15 minutes until crust edges lightly brown. After baking, carefully remove the parchment paper and pie weights.

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Rebake the crust at 400°F for 6-8 minutes to dry the bottom. I avoid crust bottom forking. The crust rises and falls during baking. Apply the optional egg wash, fill with pie filling, and bake.

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Optional: Mix 1 egg white and 1 tablespoon water. Use a little of the mixture to brush on the crust's bottom and sides, then return it to the oven for 2-3 minutes until the egg wash is shiny and dry.

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How To Blind Bake A Pie Crust

This simple step-by-step guide will teach you how to blind bake a pie crust. This easy trick is great for keeping pie crusts from getting soggy!

SERVINGS: 1 PIE CRUST – 1 pie crust (homemade or store-bought) – 1 egg white plus 1 tablespoon water (optional)

INGREDIENTS

INSTRUCTIONS

Roll out the pie dough, place it in a 9-inch pie plate, gently fit it, and trim the edges. Preheat oven to 400°F. Refrigerate the pie plate and dough for 15-20 minutes while the oven heats up.

After preheating the oven, remove the pie plate from the fridge, decorate the edges, and line the bottom and sides with parchment paper or foil. Press pie weights against sides.

Bake with pie weights at 400°F for 15 minutes until crust edges lightly brown. After baking, carefully remove the parchment paper and pie weights.

Rebake the crust at 400°F for 6-8 minutes to dry the bottom. I avoid crust bottom forking. The crust rises and falls during baking. Apply the optional egg wash, fill with pie filling, and bake.

Optional: Mix 1 egg white and 1 tablespoon water. Use a little of the mixture to brush on the crust's bottom and sides, then return it to the oven for 2-3 minutes until the egg wash is shiny and dry.

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