How to Blind Bake a Pie Crust

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Learn how to blind bake a pie crust either partially (par-baking) or fully before adding a filling using this easy step-by-step guide.

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Prepare and chill a standard, 9-inch pie crust. Preheat the oven to 375°F.
Roll out the pie dough on a lightly floured surface until it’s approximately 11 inches in diameter, leaving about 1 inch of overhang around the sides of the pie plate. Tuck the edges of the crust under itself and crimp. Chill the pie crust for about 30 minutes.
Place a sheet or two of parchment paper over the chilled crust. Fill it about 3/4 of the way full with a combination of pie weights and/or dry rice or beans. Push the beans/pie weights to the edges of the pie plate. This helps hold up the edges of the crust.
Bake the crust for about 15 minutes, or until the edges begin turning golden brown, then remove it from the oven and remove the pie weight.
Use a toothpick or a fork to poke holes into the bottom of the crust. Place the crust back into the oven. For a partially baked crust, bake it for 7-10 minutes, or until the bottom begins to brown as well. For a fully baked crust, bake for another 15-20 minutes or until the bottom of the crust has browned.