Many recipes call for partial (par-baking) or fully blind baking pie crust before adding a filling. Let this easy step-by-step tutorial be your guide!
Pie Crust Dough Pie Weights All-Purpose Flour
1
Roll out pie crust, fit it into a 9" pie plate, crimp the edges, and chill it in the fridge for 30 minutes.
2
Cover the crust with parchment paper and add weights, filling it about ¾ full in an even layer up to the edges.
3
Bake the crust with the pie weights at 375ºF for 15 minutes.
4
Remove from oven and carefully remove the parchment paper with the pie weights.
5
Dock the crust by pricking the bottom of it with a fork.
6
For a partially baked pie crust, return the crust to the oven for 7-10 minutes.
7
For a fully baked crust, bake for an additional 15-20 minutes.
8
Use as desired and enjoy!