Baking Blind Step One - Blend in the Shortening

Step One

Baking blind means baking an unfilled pie crust. Already baked pie crusts are used with unbaked pies like cream and ice cream pies. Use the following methods to insure your crust will hold its shape during baking.

Begin by making your homemade pie crust. In a medium to large mixing bowl, cut the chilled shortening into the chilled flour/salt mixture with a pastry blender. Two knives being used in a scissors fashion will work as well. A food processor or stand mixer may also be used according to the appliance manual. The mixture should resemble little pearls.

Baking Blind Step Two - Add the Water

Step Two

Add enough water so the pastry dough resembles this photo.

Baking Blind Step Three - Roll into Balls

Step Three

Form your dough into 2 balls. (Recipe may be halved) Flatten into disks and wrap in plastic for refrigerating.

Baking Blind Step Four - Fill Pie Plate

Step Four

Flour your work surface. Roll out dough to be 2 inches bigger than pie plate. Use roller to place crust over pie plate.

Baking Blind Step Five - One Way to Bake Blind

Step Five

Turn edges of pie crust under. Crimp or flute edges.

The first way to bake blind a pie crust would be to use a fork and lightly prick the inside of the pie crust. Don't forget to do the sides (the inside edges) as well.

Baking Blind Step Six - Second Option

Step Six

The second option for baking blind would be to use ceramic pie weights. You still need to lightly prick the inside of the pie crust. Place a sheet of parchment paper inside the pie and fill with the pie weights. In bottom third of the oven, bake at 425 degrees F. for 15 minutes. Remove shell from oven and remove paper and weights. Return to oven for another 7 minutes to brown inside crust.

Note: Dried beans or rice may also be used. The rice or beans may be used again for baking blind.