Learn how to blind bake both savory and sweet pie shells with these simple steps.
Prepare: 5 minutesmins
Bake: 30 minutesmins
Total Time: 35 minutesmins
Servings: 8
Ingredients
9"(23cm) pie shell or crust
Instructions
Chill in pie shell until firm. Dock the bottom and sides with the tines of a fork. Place a layer of parchment or aluminum foil on top of the pastry. Fill with rice, flour, sugar, beans or pie weights.
Preheat your oven to 350°F (180°C.)
Blind bake pie shell for 20 - 25 minutes. Remove from oven, carefully remove parchment or aluminum foil to avoid spilling weights. Return pie shell to oven and bake an additional 10 - 20 minutes or until lightly golden brown. Rotate every 5 minutes for even browning. Remove pie crust or tart shell from oven and place on a wire rack to cool completely before filling unless otherwise directed by recipe.
Notes
Alternative Baking Method: Preheat your oven to 425°F (220°C.) Blind bake pie shell for 10 - 15 minutes. Remove from oven, carefully remove parchment paper or aluminum foil to avoid spilling weights. Return to oven and bake an additional 5 - 10 minutes or until lightly golden brown.*Glass bakeware can break, crack or shatter under extreme temperature changes. If using a glass pie pan, bring the dish back up to room temperature prior to placing in the oven