Baking
How to blind bake a pie crust
Bake a pie crust empty, weighted down, before it gets its filling, so it stays crisp.
Step by step
- Chill the shaped crust for at least 30 minutes.
- Prick the bottom with a fork.
- Line it with parchment or foil and fill to the top with pie weights or dried beans.
- Bake until the edges are set and pale gold, then lift out the weights.
- Bake a few minutes more until the bottom looks dry.
How you know it's done
The bottom is dry and lightly golden with no shiny raw spots.
Common mistakes
- Too few weights, so the sides slump.
- Skipping the chill, which makes the crust shrink.
Simmerbee recipes that use it (1)
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I blind bake?”
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