Updated 31 July 2026 · Written by Sofia Romano
To blind bake a pie crust, line the chilled crust with parchment, fill it with pie weights or dried beans, and bake at 375 to 400 F for 15 to 20 minutes. Remove the weights and parchment, then bake 5 to 10 minutes more until golden. This sets the crust so it stays crisp under wet fillings.
Line chilled crust with parchment, fill with pie weights, bake 375 to 400 F for 15 to 20 min, remove weights, bake 5 to 10 more until golden.
Step by Step
- Chill the lined pie crust well so it holds its shape.
- Line it with parchment and fill with pie weights or dried beans.
- Bake at 375 to 400 F for 15 to 20 minutes to set the sides.
- Remove the weights and parchment, prick the base, and bake 5 to 10 minutes more until golden.
Why Blind Bake
Blind baking pre-cooks the crust so it does not turn soggy under custard or fruit fillings, and it keeps the sides from slumping. Chilling the dough first and using weights prevents shrinking and puffing. For a fully no-bake filling, bake the crust all the way through. Sturdy bakeware bakes it evenly, and a kitchen scale keeps the pastry accurate.
Frequently Asked Questions
What can I use instead of pie weights?
Dried beans, uncooked rice or granulated sugar all work. Line the crust with parchment first, then fill it to hold the base and sides in place.
Why does my pie crust shrink when baking?
Usually the dough was not chilled enough or was stretched into the pan. Rest and chill it before baking, and use weights to hold its shape.
