How to blind-bake a pie crust

Blind-baking means baking a pie shell before it’s filled. Do it whenever the filling is wet, custardy, or no-bake — it keeps the bottom crust from turning soggy.

Steps

1. Roll out and fit the crust into the pan, then chill it in the fridge for about 30 minutes so the fat firms up. A cold crust holds its shape and shrinks less.
2. Line the shell with parchment paper and fill it with pie weights (dried beans or rice work fine). This keeps the base flat and the sides from slumping.
3. Bake at 375°F (190°C) for about 15–20 minutes, until the edges look set and lightly golden.
4. Lift out the parchment and weights. For a fully baked shell (no-bake fillings), return it to the oven for another 5–10 minutes until the base is dry and golden. For a shell that will bake again with its filling, stop here — it just needs to be set.
5. Cool the shell before filling.

Notes

• If the edges brown too fast, shield them with a strip of foil.
• A few pricks with a fork over the base (docking) before baking lets steam escape, but skip it if you’re worried about a runny filling seeping through.