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How to Blind Bake a Pie or Tart

Sep 29 5:36 am by 5 Comments

Many recipes for fall pies and tarts call for “blind baking,” which refers to prebaking the crust before adding the filling. This process helps to prevent a soggy shell, producing a flaky, buttery crust instead.

 

The unbaked crust is lined with foil and filled with pie weights (or a similar substitute), which keep the crust from bubbling and help prevent shrinkage. Partway through baking the foil and weights are removed, then the crust is baked until golden brown.

 

Before pouring in the filling, let the crust cool on a wire rack, which allows air to circulate.

 

Line the dough with foil 

Preheat the oven to 400 degrees F or according to your recipe. Line the dough with a large piece of heavy-duty aluminum foil, making sure to press the foil into the fluted edges of the dough.

 


 

 

 

 

 
Add weights 

Fill the foil-lined crust with pie weights, dried beans or uncooked rice. Make sure the weights cover the entire bottom of the crust. Bake the lined crust until dry, about 15 minutes or according to your recipe.


 

 

 

 
Check the crust 

Check to see if the crust is ready by pulling up one corner of the foil. If the foil sticks, the crust is not fully dried. Return it to the oven, checking again every 2 minutes.


 

 

 

 

 
Remove the weights 

Carefully remove the weights and foil. Most recipes call for the crust to be baked again until partially baked, about 5 minutes longer, or fully baked, about 10 minutes longer.


 

 

 

 
Let the crust cool 

If filling a fully baked crust with an egg-based filling or for a tart that’s served cold, let the pastry crust cool for at least 30 minutes in the pan on a wire rack.


 

 

 

 
Unmold the crust, if needed 

Pies are usually served right from the pan, while tarts are typically unmolded. To unmold a tart crust or a filled tart, carefully press the removable bottom up through the tart ring. Use an offset spatula to release the crust from the bottom of the tart pan.


 

 

 

 

 

Try out the technique with these seasonal pie and tart recipes:

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Category: Autumn's Bounty, Baking, Tips & Techniques

Comments (5)

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Comments

  1. Catherine Miller says:
    Oct 7, 2011, 06:37 AM

    Can the bottom crust of a fruit pie be prebaked before filling with the fruit filling and adding top crust.

    Reply
  2. rita sherb says:
    Oct 9, 2011, 17:56 PM

    Love the cooking tips just found this site for hints

    Reply

Trackbacks

  1. Butter-Bourbon Meringue Pie « mypiary says:
    Oct 20 at 1:13 pm

    [...] will need a pre-baked pie pastry, which you can either prepare and blind-bake yourself, or you can go the refrigerated/frozen pie crust route. I won’t judge you, but [...]

    Reply
  2. Thanksgiving Pie Troubleshooting says:
    Nov 16 at 12:45 pm

    [...] Blind baking is a great way to avoid a soggy crust, because the pie crust has a chance to become crisp before the wet filling is added. If your recipe won’t allow it, try refrigerating the crust for about 15 to 30 minutes before baking, or lightly brush the bottom with a beaten egg white to seal it before baking. [...]

    Reply
  3. Eggnog Pie « mypiary says:
    Dec 20 at 12:28 pm

    [...] ¾ cup sugar ¼ cup light brown sugar 4 eggs 1 12-oz can evaporated milk ¼ cup bourbon 1 tsp vanilla ½ teaspoon ground nutmeg pinch, or two, ground cinnamon pinch salt 1 9-inch pie pastry, partially blind-baked* [...]

    Reply