Some pie recipes call for “blind baking” your crust. No, that doesn’t mean don’t look at it while it bakes! This technique is a way of pre-baking your crust. It’s used for no-bake pie fillings, and also to ensure the crust stays flaky and crisp with some custard pie fillings. When done properly, the crust won’t sag or puff up, but will keep its shape. Learn the perfect technique for blind baking pie crust in our tip video and see how the finished crust should look.
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Instructions: Place your pie crust in a pie plate and crimp the crust as you like. Prick it lightly with a fork (to prevent it from puffing up in the oven). Line the crust with parchment paper and fill the crust with weights (you can use pie weights or dried beans).
Bake the crust for 20 minutes in a 400°F oven. Remove it from the oven, remove the weights or beans and parchment paper, and return it to the oven. Continue to bake the crust for 15 to 20 minutes, or until the crust is golden brown.
Remove the crust from the oven and let it cool, then fill as directed in your recipe.
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