Blind Bake a Pie Crust - How to - Recipe

     For pies that need a fully cooked pie crust that will be filled with no further baking you need to blind bake the crust before filling, (banana cream pie, coconut banana cream pie).  For crusts that need a partial  bake before filling, the same technique is used with less baking time.

     I use my pie dough recipe that makes both a top and bottom crust, because I want to put some extra dough on the edges, since despite best efforts, will shrink a little.

How to Blind Bake a Pie Crust

(1 9-inch Pie)

1 Pie Dough Recipe
1 Egg
1 T. Water

Preheat oven to 400 degrees Fahrenheit.  Roll out 3 quarters of the dough into a circle.  Place into a  pie pan and crimp the edges into a thick edge around the rim.  If you need to patch, roll out the extra dough and press in repairs.  Cover with plastic wrap and chill in the refrigerator for 45 minutes.  This helps prevent shrinking.

Pierce the bottom with a fork and line with aluminum foil.  Pour in pie weights, beans, or coffee beans to weight the pie.  Yes!  I have used coffee beans, and they work great!  Bake for 12 minutes.  Remove from oven and lift out foil and weights.

Return to the oven for 8 minutes if you are planning to continue baking with filling, and 12-15 minutes if you are not baking filling.

To further seal from moisture, lightly brush with an egg wash  and finish baking for 3 more minutes until the egg wash is completely baked.  (If you don't want shine on the crust, use just the egg white and 1/2 Tablespoon of the water for the egg wash.)

Let cool on a rack before filling the fully baked crust.  If partially baked, filling can go in the warm crust and then continue baking according to your recipe.