Pie Crust – Blind Baking Techniques

Lots of pictures but I think the results are worth it.

Happy St. Patrick’s Day!!

First, I want to say that I HATE blind baking.

I know how to do it. I HAVE done it. I have a jar of chickpeas set aside for the purpose. A single layer of the chickpeas over a round of parchment paper works pretty well.

But I don’t LIKE the concept.

I’ve attempted the alternative … DOCKING.

Here’s what I started with. Now, using the tines of a fork, prick the pie crust all over. The base AND the sides. (Sorry, I didn’t take a picture.)  And then bake as long as your recipe calls for. Then cool and fill.

And here’s the result … shrinking and bubbling up of the pie crust resulting in a shriveled up pie shell. NOT pretty.

But there’s a THIRD option. I found the technique on the King Arthur Flour website.

Blind baking using  a second pie pan of the same size and laying it over the pie crust.

Then you FLIP THE TWO PANS OVER and bake.

Here’s a picture of a mini aluminum pie plate and a regular sized metal pie plate ready to go into the oven.

After your chosen bake time, flip the two pans back over, remove the pie plate on top and THEN dock. (I forgot to do this in this case.) And complete baking. I covered the full sized pie crust with a round of parchment paper to prevent sticking to the pie plate on top

I probably baked this a bit too long but I forgot that it continues cooking when you take it out of the oven.

Flip/dock or just docking … which would YOU use?

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21 thoughts on “Pie Crust – Blind Baking Techniques

    1. LOL … I was just having fun with the green food colour for St. Paddy’s Day. It gave me an excuse to bake another pie after eating all the first one too.

  1. I am definitely going to steal that flip technique, it looks pretty successful. I have some navy beans that I use for blind baking but I really don’t love the smell of the beans as the pie bakes. Your technique looks much better.

    1. It’s King Arthur Flour’s technique but I’m glad you’re going to give it a try. Check out the link for the full instructions including spraying the bottom of the top pan. (I didn’t have any PAM so I just used the parchment paper.).

  2. I agree, the fork method doesn’t work. I use very thin “sablé” pastry (homemade) or bought thinly rolled out puff pastry and it doesn’t work with either.
    The third method sounds as good as beans (I use beans for blind baking). Very interesting, though maybe for small tartlets and not for big ones (one would need a second baking dish, with a similar size).

      1. I’ve been making a lot more citrus curd (lemon, lime, orange or blood orange) and even raspberry curd this year than in the past to satisfy that citrus craving. Maybe it’s my way of avoiding scurvy. And then I think of ways to use the lemon curd rather than just eat it plain … like on top of pavlovas or in mini pie shells (mixed with some sweetened whipped cream) or in tiramisu or in no churn ice cream. Or just with some simple little madeleines. 🙂

  3. Interesting technique, thank you for sharing the tip. I have ceramic pie weight and a large bag of lentils that I’ve used in the past for blind baking.

  4. I am so glad you posted this!! This is genius! And I hate blind baking, too. I am never quite sure how good the results are until the pie is done. And docking just doesn’t work well – mine always slump when docked and with any custardy pie too often I dock it too deep and get seeping. I’m trying this for my Easter pies!!!

    1. I hope it works out for you. I’ve only done it the once and, other than forgetting to do the docking (I WONDERED why I was getting the bubbles after I took the other tin off), it seemed to be successful.

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