HOW DO I “BLIND BAKE” A PIE CRUST FOR A COLD FILL PIE?

Let the pie dough sit on counter for 15-20 minutes, then unroll carefully and flip into a pie pan. Flute the edges as desired. Cover the dough with removed baking paper and weigh down with pie weights or dry rice or beans. Blind bake about 15 minutes at 425°F or until light brown. Then take out of oven and remove paper and weights. Bake for an additional 3-5 minutes. Cool on a cooling rack.

If you don’t have or want to use pie weights, carefully prick the bottom and sides with a fork many times to prevent air bubbles. Don’t use a fork if your pie will be filled with a super moist filling, as the tiny holes will allow filling to soften the dough.

Note: You can store used dry beans or dry rice in a special container and mark it as pie weights. You can use them for additional blind baking sessions, but you should not consume them.