How To Make Blind Baked Pie Crust
This pie crust recipe teaches you how to easily bake it, to yield a buttery, flaky, and rich crust that goes perfectly with your favorite pie recipes!
- 1*frozen pie crust,(see Recipes Notes for Recipe)
Preheat the oven to 350 degrees F. Make sure to start with a frozen crust, not defrosted. The crust should been in the freezer for at least 30 minutes, preferably an hour.
Use heavy duty aluminum foil, pressing the foil against the sides and bottom of the crust, allowing the foil to extend by a couple of inches on two opposing sides.
Fill the crust to the top with pie weights.
Bake at 350 degrees F for 45 to 50 minutes, if making a crust for a pie that you will cook further, like a quiche. Bake for 60 to 75 minutes, if making a crust for a pie that will need no further baking.
Remove the pie shell from the oven. Using the excess foil on 2 sides of the pie shell, lift out the pie weights from the pie shell.
Fill with pie filling, serve, and enjoy!
Check out this All Butter Pie Crust Recipe to try out with this technique!
- Calories: 145.58kcal
- Fat: 8.33g
- Saturated Fat: 3.14g
- Monounsaturated Fat: 3.34g
- Polyunsaturated Fat: 1.08g
- Carbohydrates: 16.72g
- Fiber: 0.59g
- Protein: 0.97g
- Sodium: 133.80mg
- Calcium: 3.27mg
- Potassium: 23.88mg
- Iron: 0.33mg
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