How to Blind Bake a Pie Shell

Blind Bake Pie Shell

Before we get into How to Blind Bake a Pie Shell, we should first discuss WHY we would ever blind bake a pie shell.

The first reason would be if you were making a cold preparation pie, like a banana cream pie, lemon meringue or a chocolate cream pie where you are not baking the filling inside the shell.

So naturally you must bake the pie shell all by itself and this is called Blind Baking.

Then second reason and I often do this, is when I am actually baking the filling inside the pie shell like a traditional Apple Pie or a Peach Pie for example, but I am not a big fan of soggy bottomed crusts.

By Blind Baking the pie shell for just about 15 minutes (not all the way like we do with cold preparation pies) but just enough to get a head start before the filling goes in (as shown in my Peach Pie Video Here – skip to 4:35 in the video to get right to it!) you can avoid a totally soggy crust that just seems to never bake once the filling goes in!

It is completely optional to do a blind bake for a fruit pie, so if you feel you have never had this trouble with your specific recipe before, well then if it ain’t broke- don’t fix it!

Sometimes it depends on your oven too, if you have a very hot -bottomed oven then you may not ever need to blind bake.

But for making a cold preparation pies as I mentioned above, well it’s essential!

Ok – so HOW do we DO IT?

Well first you need a Pie Shell!  Check out this tutorial for How to Make a Pie Shell and then you will need some pie weights.

As you can see in the picture above, I use the Ol’ Cheap-O brand called GOYA dried beans LOL

They are cheap, re-useable and did I mention cheap?

You will line your pie shell with parchment paper cut to the size of the inside of the pie, then pour the beans (or weights for you proper folks, tsk tsk….) all the way to the top edge.

This prevents the pie dough sides from slipping down during baking and keeps everything nicely in place.

Bake in a preheated 350°F oven for, well…….as long as it takes to get it to your desired done-ness depending on the application you are requiring.

For my peach pie, I mentioned I only wanted to jump start the process, not get it golden browned so I only blind baked it for about 15 minutes.

A golden browned fully baked blind bake is for a cold prep pie where you must get the entire shell baked all the way through before filling it with custard, mousse or whipped cream or whatever your wild imagination comes up with!

Let the pie shell cool before dumping out the beans or weights, remove the parchment and proceed as the recipe states for filling that pie shell!

Well,  I hope I answered your questions as to whether to blind bake or not to blind bake! THAT IS THE QUESTION!

Over and out, Ill catch you on the flip side!

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20 Comments

  1. Very happy that you are back again. Did learn so much from you.

    Thank you and I am back with your expertise again.

    Thank you, Claudette

  2. Very happy that you are back again. Did learn so much from you.

    Thank you and I am back with your expertise again.

    Thank you, Claudette

    My twins granddaughters love to bake and love your receipes and how you do teach us via IPad. They were eleven yrs old in march……

  3. For the blind baking how do you manage that when you’re going to do a lattice or a full crusted top? Wouldn’t it be impossible to attach the top crust to the bottom if you’ve given the bottom crust a head start? I really want to try this but I don’t want to have to skip the top crust. Thanks Gretchen I love all of your videos and recipes.

  4. HI Gretchen, I have a question about your pie dough recipe. Your recipe calls for shortening, can you substitute lard instead?

  5. Pingback: Pecan Pie Recipe

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