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An overhead image of a pie crust.
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5 from 2 votes

How to Blind Bake Pie Crust

Pie crust is the base of so many recipes, sweet and savory.Learn how to make restaurant quality pie crust with butter and shortening and how to blind bake pie crust for all your pie recipes.
Prep Time20 mins
Cook Time30 mins
chilling time2 hrs 30 mins
Total Time50 mins
Course: baking
Cuisine: American
Diet: Halal
Servings: 1 9 inch pie
Calories: 1426kcal
Author: Amira

Ingredients

  • 1 ¼ cup all purpose flour
  • ½ teaspoon granulated sugar
  • ¼ teaspoon salt
  • 5 Tablespoons butter Chilled and cubed.
  • 3 Tablespoons vegetable shortening Chilled and cubed.
  • 4-6 Tablespoons iced water

Instructions

Make the dough:

  • In the bowl of your food processor, combine flour, sugar, salt and pulse for 2 seconds to combine.
  • Add cold butter and shortening cubes and pulse until the dough just begins to form clumps about 6-8 times, . Do not over mix you want to see the pieces of butter on the crust.
  • Place water in a cup with a couple cubes of ice.
  • Transfer mixture to a bowl, add cold water, 1 Tablespoon at a time, and mix with a rubber spatula until it comes together into a ball.
  • Form the dough into a 4 inch disc then wrap tightly with plastic wrap.
  • Refrigerate for a couple of hours or overnight.

Rolling the dough:

  • Lightly dust a clean working surface with flour. Take your dough out and place it on your surface.
  • Sprinkle little flour on top of the dough. Flour your hands and the rolling pin as well.
  • Use gentle force to roll the disc starting from center and working your way outwards. Give the dough quarter turn every few strokes.
  • Keep rolling until you reach a 12 inch circle.
  • Roll the dough loosely around your rolling pin then gently unroll the dough over your pie plate.
  • Fit the dough snugly into your plate by pressing gently all along the sides. The finished dough will overhang your pie plate by an inch or two. Fold extra dough under the edges so we have a thicker edge.
  • Make a decorative edge for the pie by crimping it into a v shape using your fingers
  • Place finished pie in the freezer for 30 minutes.

Par-bake or Pre-bake your pie:

  • Preheat oven to 350F.
  • Line the cold dough with heavy duty aluminum foil, gently pressing it down into the pie plate and gently covering the edges.
  • Fill the pie with granulated sugar to the top edge of the pie dish.
  • Bake, in center rack, for 50 minutes and then check the edges of the pie by gently lifting the edge of the aluminum foil.
  • Add an additional 5 minutes if needed.
  • Remove from oven and carefully remove the aluminum foil and sugar.
  • The dough will continue to bake on the bottom after removing the foil.

If your recipe calls for a partially baked pie (par-baked pie)

  • You will want to check the crust at 25-30 minutes.

Notes

  • When you are mixing the dough you will want to add enough water to hold the dough together but not too much that thedough is wet. Do not overmix the dough.
    • If the dough is crumbling at the edges when you are rolling you may be using too much force or the dough may not be wet enough. If this is the case, dip your fingers in the iced water and pull the edges back together. Sprinkle with a little flour to ensure that the rolling pin does not stick to the dough and gently roll out.
    • The use of the sugar to weigh down the pie keeps the dough from shrinking and puffing. If you would rather use pie weights or beans be sure to fill the pie to the top edge. My preference after experimenting with all of these methods is
    the use of sugar. Because the granules are so small they fill the pie evenly making for a nicely formed crust.
    • With this method of using sugar as your weight you do not need to dock the pie crust or remove the foil halfway through baking.
    • Do not skip placing the dough in the freezer and do not freeze for longer than the required 30 minutes as this will adjust your cooking time.
    • You can re-use the sugar by placing in a storage bag and labeling for use as pie weight. I would not recommend using the sugar in any recipes.
  • Please check the nutrition disclaimer policy.

Nutrition

Calories: 1426kcal | Carbohydrates: 123g | Protein: 17g | Fat: 97g | Saturated Fat: 46g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 31g | Trans Fat: 7g | Cholesterol: 151mg | Sodium: 1036mg | Potassium: 187mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1749IU | Calcium: 41mg | Iron: 7mg