Blind Baking a Pie Crust: Step-by-Step Guide for Perfect Results

Blind baking means baking a pie crust by itself until it is fully set and flaky before adding a no-bake filling such as chocolate mousse or many icebox pies. It’s a useful technique that ensures a crisp crust. When a crust is only partially baked because the filling needs a short time in the oven, that’s called partial blind baking.

To blind bake, fit your pie dough—homemade or store-bought—into a pie pan, line it with parchment, and fill the lined shell with a weight such as dried rice, beans, or commercial pie weights. The weights keep the dough from shrinking, bubbling, or losing its shape as it bakes.

Some practical tips: chilling the crust in the freezer for an hour before baking helps it hold its shape. The rice or beans you use can be stored and reused as “baking rice” or “baking beans”—keep them in a labeled jar and don’t cook them for eating after they’ve been used as weights.

How to Blind Bake a Pie Crust

If you’re using a refrigerated crust, let it sit at room temperature for 15–20 minutes first. Transfer the dough to a 9-inch pie pan and gently press it into the corners and up the sides. Fold the edge under to form a thick rim that just hangs over the pan, and crimp it as you like. Chill the shaped crust in the freezer for 30 minutes to one hour (you can also chill it overnight if you prefer to do this step ahead).

Preheat the oven to 375°F (190°C). Prick the bottom and sides of the crust in a few places with a fork to let steam escape. Line the crust with parchment paper, then fill the lined shell with dry rice, dried beans, or pie weights.

Bake the crust for about 20 minutes, then remove the parchment and weights carefully. Return the crust to the oven and bake another 18–20 minutes, or until the crust is evenly golden. Remove and cool completely on a wire rack before filling.

Store the rice or beans in a labeled container marked “baking rice/beans” or “pie weights” for future use.

Blind Baked Pie Crust Recipes

Try these dessert ideas with a blind-baked crust—each one pairs perfectly with a crisp, fully baked shell.