How to Blind Bake a Pie Crust

Some recipes call for a fully or partially baked pie crust.

• Ready In: 40 mins
• Yields: 1 Pie crust

Ingredients

•  pie crust, dough
•  dried beans (or pie weights) or  raw rice (or pie weights)
•  parchment paper

Directions

1. Roll out your pie dough, place in pan, trim or crimp edges. If you need a recipe, type "Pie dough" into the search window for recommendations.
2. Place a piece of parchment paper or an opened up round coffee filter in the bottom of the pie.
3. Pour in the pie weights, dried beans or raw rice to fill the pan up about half way. Chill in the fridge for about 30 minutes (this helps prevent shrinkage).
4. Preheat oven at 375 deg F.
5. Bake for 20 min., remove from oven.
6. Remove the paper and the weights. Save the weights for next time - the rice or beans should not be cooked.
7. If you need a partially baked crust (if the filling is going to be baked in the crust), check that the bottom is dry and flaky, but still pale. If it looks moist, return to the oven for a few more minutes.
8. If you need a fully baked crust, as for a cream pie, prick the bottom with a fork, and return to the oven for 10 to 15 minutes, or until the crust is golden brown.