How to Blind Bake a Pie Crust

Blind baking a pie crust is necessary for very moist fillings, such as custard or cream pie, as the pie is not baked after adding the filling.

1. Heat the oven to 400 degrees F.
2. If using a frozen pie crust, thaw it first. If using homemade pie crust, roll out the dough and place it in a pie plate. Decorate the edges as desired.
3. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes or in the freezer for 15 minutes.
4. Line the crust with parchment paper and fill with pie weights or dried beans to prevent puffing or slumping.
5. Bake until the edges of the crust are very lightly golden, 18 to 22 minutes.
6. Remove the pie weights and parchment paper.
7. Use a fork to prick holes in the bottom of the crust.
8. Return the crust to the oven and bake until it is set, dry, and very lightly golden, 5 to 7 minutes more.
9. If your pie recipe calls for baking the filling, you can add the filling to the partially-baked crust and continue with your recipe.
10. If you are using a no-bake filling, return the crust to the oven after removing the pie weights and bake through until golden brown, 12 to 15 minutes more.
11. Let cool to room temperature.

Note: We do not use aluminum foil to line the crust as aluminum leaches into food.