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Pie Crust, Blind Baked
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Homemade Blind Baked Pie Crust

Prep Time1 hour 15 minutes
Cook Time30 minutes
Servings: 4 pie crusts

Ingredients

  • 4 cups all purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 8 oz. cold unsalted butter cut into cubes
  • 4 tablespoons cold vegetable shortening
  • 6-10 ounces cold water

Instructions

  • Sift flour, salt and sugar in a large bowl.
  • Using a pastry blender, cut in the butter and shortening until it resembles the size of small peas.
  • Add water a little at a time and mix by hand, just until the dough comes together.
  • Divide equally into three portions. Wrap separately in plastic wrap.
  • Refrigerate the one you are going to use immediately for 1 hour. Freeze the other two for later use.
  • Preheat oven to 375 F.
  • On a lightly floured surface, roll out into a circle as thin as possible. Fold the dough over. Carefully transfer to a pie plate.
  • You can choose to do a straight edge or a crimped edge. I am not the most artistic person in the world, so I don't usually crimp my crusts, but for the purposes of this post, I decided to make an attempt. Your crimped crust will probably have far better results.
  • To make a crimped crust, cut off the excess dough around the perimeter of the pie plate and crimp so that the edge of the crust is right at the rim of the pie plate. Remember make it as high as possible because the crust will shrink during the cooking process.
  • To make a straight crust, cut off excess, however you can let some hang over the side of the pie plate. After the pie is baked, you can then snap off the excess crust using the back of a spoon.
  • Cover with a piece of waxed paper or parchment. Place dried beans or pie weights inside and bake for 30 minutes. This is so you don't get air pockets while baking.
  • Now you have your blind baked pie crust.
  • Fill with desired filling and bake as directed.
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