Blind-baking (Pre-baking) of a Pie Crust

Shaping and baking of an empty pie crust

Blind-baked Pie Crust

Yields a baked empty pie crust.



  1. Transfer the dough to a lightly floured work surface
  2. With a rolling pin, roll out the dough into a 5 mm thick disk large enough to cover the bottom and sides of the pie pan
  3. Loosely fit the dough into the greased pie pan and gently press the dough edges into the sides
  4. Trim the excess dough off the edges of the pie pan
  5. With a fork, lightly prick the bottom of the dough to prevent puffing during baking
  6. Cover with cling film and refrigerate for about 20 minutes to chill the butter
  7. Line the dough with aluminum foil, covering the edges to prevent the crust from becoming too dark, and evenly fill with baking beans (red kidney beans or other)
  8. Bake in a preheated oven at 180 C for 15 minutes
  9. Remove the baking beans and aluminum foil and bake for another 5-10 minutes until the the edges of the pie crust are lightly browned
  10. Take out from the oven and leave to cool for about 30 minutes
  11. The pie crust is ready to be filled