Home › Home & Kitchen › Kitchen & Dining › Bakeware › Tart & Pie Pans How to Blind Bake a Pie Crust Published: July 9, 2026 · Updated: July 9, 2026
Photo: Foodie Girl CC0 1.0 Source
Chill the lined crust, prick the base with a fork, then lay parchment inside and fill it with pie weights, dried beans, or rice so the sides don't slump. Bake at about 190–200°C until the edges are set, lift out the weights, and bake a few minutes more to dry and colour the base — chilling first is what stops it shrinking.
Recommended Chill, dock, fill with weights, bake ~190–200°C till set, then remove weights and dry the base — Blind baking means baking an empty crust so it turns crisp before (or without) a wet filling, and the two enemies are sliding sides and a puffing, soggy base — weights and a good chill beat both. Line your pan with the pastry, trim it, and chill it at least 30 minutes (or freeze briefly) so the fat is firm and the gluten relaxed; cold pastry barely shrinks. Prick the base all over with a fork (docking) to let steam escape, then press a sheet of parchment into the shell and fill it right up with ceramic pie weights, dried beans, or rice to hold the walls upright. Bake at about 190–200°C/375–400°F for 15–20 minutes until the rim is set and pale-gold, then lift out the parchment and weights. For a par-baked shell (the filling bakes on) that's usually enough; for a fully baked shell (custard or no-bake fillings) return it 5–10 minutes until the base is dry and golden, covering the rim with foil if it darkens too fast. No weights? A second pie pan pressed inside, or just thorough docking, will do in a pinch. Keep the reserved beans or rice in a jar to reuse many times.
