Techniques › Baking and pastry
Blind baking
Intermediate Baking and pastry
Blind baking is baking a pie crust before it's filled.
Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Line the chilled crust with parchment and fill with pie weights or dried beans.
- Bake until the edges set, remove the weights, and bake until the bottom looks dry.
Why does it work?
Weights stop the crust puffing and slumping; pre-baking keeps a wet filling from making the bottom soggy.
What are the common mistakes?
- Skipping the chill — the crust shrinks down the sides.
Still stuck? Watch someone do it on YouTube.
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