Blind-baking a piecrust simply means prebaking the dough in the pie dish without the filling, then adding the filling once the crust is baked. The technique is often used for pies with unbaked fillings, or fillings with a short baking time. Some recipes have you partially bake the crust, while others call for it to be completely baked. And while it might be tempting to skip this step and bake the raw crust and filling together, it's crucial that you don't; the filling can make the unbaked crust soggy, or fully baking the crust can overcook the filling, both of which would ruin your pie. The good news is that blind-baking is a super-easy process. Check out the steps below, then practice the technique with one of our 7 Stunning Pie Recipes for Your Holiday Spread.
PRO TIP: If you're worried about the pie dough slumping down the sides of your pan, four words: Work cold, bake hot. Make sure that you chill the dough well so it holds its shape, and that your oven is fully preheated before you slide your pie in.
1. Roll out the dough and fit it into a dish, then lightly prick the bottom with a fork to keep air bubbles from forming. Refrigerate for 30 minutes. Crumple a piece of parchment, open it back up, and line the dough with it (the crumpling helps it mold to the surface); fill with rice or beans.
2. Bake at 375 degrees until you see color around the edges, 20 to 30 minutes. (Some recipes call for less time, but we like a very golden crust.) Remove the rice or beans and paper; return the pie to the oven until the center browns, up to 15 minutes more.