Blind and Par Baking Pie Crusts

Blind Baking your Pie Crust
- If you are making a Lemon pie or custard pie you will need to bake (blind bake) your crust before adding the filling.
- Make sure your pie crust is completely chilled almost frozen. You should put in the freezer for about 20 minutes to get to this state. You want it just soft enough that you can still poke holes in it with a fork. 
- Heat oven to 350° F.
- Preheat a baking sheet to put your pie plate on.
- Line your Pie Crust with Aluminum Foil and fill with pie weights, dried beans or rice.
- Poke holes in the bottom and sides of the very cold pie crust.
- Place in oven on the preheated baking sheet on a lower rack in oven.  Lower third of your oven.
- Bake for 25 minutes.
- Take out of oven and take pie weights out.
- Brush the crust with an egg wash ( 1 egg and a teaspoon of water beaten).
- Cover outer crust with tin foil or a pie shield to avoid a burnt outer crust.
- Rotate in opposite direction and immediately put back in oven and bake for another 10 to 15 minutes at 350° F.  or until it looks lightly brown and dried out.

Let crust cool completely in plate on wire rack, about 30 minutes.

Par Baking your Pie Crust
If your pie recipe calls for par baking simply reduce your baking times above.
Do not poke holes in crust if you are going to pour a running filling in it like pecan pie filling.
For the 1st bake, bake at 375 for only 20 minutes
For the 2nd bake, reduce heat to 350° and watch closely for only 10 to 12 minutes.   Just enough to dry the crust a little and slight browning. Only poke a small hole in bottom with fork is it starts to puff up.

Let crust cool completely in plate on wire rack, about 30 minutes.

Blind Baking your Pie Crust
- If you are making a Lemon pie or custard pie you will need to bake (blind bake) your crust before adding the filling.
- Make sure your pie crust is completely chilled almost frozen. You should put in the freezer for about 20 minutes to get to this state. You want it just soft enough that you can still poke holes in it with a fork. 
- Heat oven to 350° F.
- Preheat a baking sheet to put your pie plate on.
- Line your Pie Crust with Aluminum Foil and fill with pie weights, dried beans or rice.
- Poke holes in the bottom and sides of the very cold pie crust.
- Place in oven on the baking sheet on a lower rack in oven.  Lower third of your oven.
- Bake for 25 minutes.
- Take out of oven and take pie weights out.
- Brush the crust with an egg wash ( 1 egg and a teaspoon of water beaten).
- Cover outer crust with tin foil or a pie shield to avoid a burnt outer crust.
- Immediately put back in oven and bake for another 10 to 15 minutes at 350° F.  or until it looks lightly brown and dried out.
Par Baking your Pie Crust
If your pie recipe calls for par baking simply reduce your baking times above.
Do not poke holes in crust if you are going to pour a running filling in it like pecan pie filling.
For the 1st bake, bake at 375 for only 20 minutes
For the 2nd bake, reduce heat to 350° and watch closely for only 10 to 12 minutes.   Just enough to dry the crust a little and slight browning. Only poke a small hole in bottom with fork is it starts to puff up.

Blind Baking your Pie Crust
- If you are making a Lemon pie or custard pie you will need to bake (blind bake) your crust before adding the filling.
- Make sure your pie crust is completely chilled almost frozen. You should put in the freezer for about 20 minutes to get to this state. You want it just soft enough that you can still poke holes in it with a fork. 
- Heat oven to 350° F.
- Preheat a baking sheet to put your pie plate on.
- Line your Pie Crust with Aluminum Foil and fill with pie weights, dried beans or rice.
- Poke holes in the bottom and sides of the very cold pie crust.
- Place in oven on the baking sheet on a lower rack in oven.  Lower third of your oven.
- Bake for 25 minutes.
- Take out of oven and take pie weights out.
- Brush the crust with an egg wash ( 1 egg and a teaspoon of water beaten).
- Cover outer crust with tin foil or a pie shield to avoid a burnt outer crust.
- Immediately put back in oven and bake for another 10 to 15 minutes at 350° F.  or until it looks lightly brown and dried out.

Par Baking your Pie Crust
If your pie recipe calls for par baking simply reduce your baking times above.
Do not poke holes in crust if you are going to pour a running filling in it like pecan pie filling.
For the 1st bake, bake at 375 for only 20 minutes
For the 2nd bake, reduce heat to 350° and watch closely for only 10 to 12 minutes.   Just enough to dry the crust a little and slight browning. Only poke a small hole in bottom with fork is it starts to puff up.

Blind Baking your Pie Crust
- If you are making a Lemon pie or custard pie you will need to bake (blind bake) your crust before adding the filling.
- Make sure your pie crust is completely chilled almost frozen. You should put in the freezer for about 20 minutes to get to this state. You want it just soft enough that you can still poke holes in it with a fork. 
- Heat oven to 350° F.
- Preheat a baking sheet to put your pie plate on.
- Line your Pie Crust with Aluminum Foil and fill with pie weights, dried beans or rice.
- Poke holes in the bottom and sides of the very cold pie crust.
- Place in oven on the baking sheet on a lower rack in oven.  Lower third of your oven.
- Bake for 25 minutes.
- Take out of oven and take pie weights out.
- Brush the crust with an egg wash ( 1 egg and a teaspoon of water beaten).
- Cover outer crust with tin foil or a pie shield to avoid a burnt outer crust.
- Immediately put back in oven and bake for another 10 to 15 minutes at 350° F.  or until it looks lightly brown and dried out.

Par Baking your Pie Crust
If your pie recipe calls for par baking simply reduce your baking times above.
Do not poke holes in crust if you are going to pour a running filling in it like pecan pie filling.
For the 1st bake, bake at 375 for only 20 minutes
For the 2nd bake, reduce heat to 350° and watch closely for only 10 to 12 minutes.   Just enough to dry the crust a little and slight browning. Only poke a small hole in bottom with fork is it starts to puff up.