How to blind bake crust for pies or quiches @whiteonrice
5 from 1 vote

Blind Baked Pie Crust

Yield: 2 doughs
Total Time:
2 hrs
This is our go-to basic pie dough recipe. We'll use it in all different types of pies.
This dough amount makes enough for two 9-inch pie doughs. Either for two bases or for one base and one top, either cut decorative pieces or for a double-crust top. If you want to add decorative cut pieces on top of a double-crust pie, you'll need to make extra dough. 
Makes Two 9-inch Pie Doughs.


  • 2 1/2  cups (310g) all-purpose flour
  • 2 sticks cold unsalted butter (225g or 1 cup), cut into 1/2-inch (12mm) pieces
  • 2 teaspoons (10ml) sugar
  • 1 teaspoon (5ml) kosher or sea salt
  • 1/2 cup (120ml) cold water  (you may not end up using the full amount)


  1. In a bowl, pinch together the flour, butter, sugar, and salt with your fingertips until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections.
  2. Incorporate the enough of the cold water into the flour until the mixture binds together and forms a rough ball. Knead the ball just until the dough begins to become roughly smoothish ball. Don't overwork the dough or else it will become tough. 

  3. Divide the dough ball in half and then roll each half into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).
  4. Roll out to a bit larger than your desired finished size. Place into the tart or pie pan, fitting it into the edges. Trim off excess dough (we’ll usually trim about 1/2” above the pan).

  5. Allow the dough to relax and chill in the fridge or freezer for at least 30 minutes (will help minimize shrinking when baking).

  6. Blind bake the pie crust: Preheat oven to 375°F.

  7. Line the crust with aluminum foil with enough foil to completely cover the sides, and then fill with a layer of pie weights (or dried beans, salt, sugar, etc...) to fill about 2/3 up the crust sides.

  8. Place pie crust on a baking sheet. Bake for 15 minutes, carefully remove the foil and weights.  Poke the base a few times with a fork.

  9. If par-baking, then bake for an additional 5-10 minutes, or until the the crust is lightly browned. If fully baking (e.g. for a chilled filling recipe), bake for another 20 minutes or until golden and fully cooked through.

Recipe Video

Recipe Notes

Nutrition Count for one whole 9" dough.

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