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Blind Baking Pastry

For EVERY pie I make, I blind bake the crust. If you want to ensure a baked crust that will hold up to it's filling, you will not regret always blind baking first. The crust will not get over-baked by the second bake with the filling.


  • Prepare the pastry recipe of your choice. Once option is my Fat of Choice Pastry.

  • Weigh dough, if you have a scale, then divide into the number of portions you need for the size of pie or tart pan you are working with.

  • Line pan(s) with pastry and dock the pastry with a fork or knife.

  • Freeze for at least 10 minutes.

  • Pre-heat your oven to 375.

  • Line pastry with a parchment. When I make 4" pielettes, I line with large cupcake papers.

  • Fill paper lined pastry with pie weights. I use rice. I store and reuse the rice indefinitely for this purpose. You can use ceramic pie weights or beans as well, but I find rice works best for me.

  • Bake for 20 minutes.

  • Remove from oven and remove pie weight and liners.

  • If using with an unbaked filling, place back in the oven and bake for an additional 10-15 minutes. Until pastry is golden brown.

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