How to Bake a Pie Crust Article - Allrecipes.com
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How to Bake a Pie Crust

Learn how to pre-bake a crust for quiches, custard pies, and cream pies.




Follow the instructions for rolling out your dough and lining a pie pan in our Making a Pie Crust, Step by Step article.

Chill the crust, loosely covered with plastic wrap, for at least half an hour. This lets the dough relax and will help prevent it from shrinking in the oven.


This process is also called "blind baking"

Place a baking sheet on a lower oven rack and preheat the oven to 425 degrees F (220 C). Once the dough is chilled, it should be firm to the touch (shortening won't firm up as well as butter, so transfer shortening crusts to the freezer for 5 to 10 minutes). Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming.


    Line the crust with a double thickness of aluminum foil, making sure the foil is all the way to the edges of the bottom of the pan.


      Fill the foil with pie weights or dried beans. Make sure they're distributed all across the bottom and partly up the sides of the foil-lined crust. The weights ensure that the crust holds its shape during baking and doesn't slump in the pan or bubble up.


        Put the pie plate on the preheated baking sheet and reduce the oven temp to 400. Bake until the edges of the crust are starting to turn golden and the bottom of the crust has lost its translucent "raw" look, 10 to 12 minutes (carefully pull up the edge of the foil to take a peek). Remove the baking sheet and pie pan from the oven. Lift up the edges of the foil and set the beans aside. Return the pie and baking sheet to the oven. Save the beans for the next time you bake a pie, or discard them; they're no good to eat once they've been baked.


          If you'll be baking the crust once it's filled--for a quiche, pumpkin pie, Key lime pie, or others--bake the crust until the bottom is just beginning to color, 6 to 8 minutes. If you're making a cream pie or refrigerated pie, bake it until the entire crust is golden brown, about 15 minutes longer.


            Remove the pie shell from the oven. To help prevent soggy pie or quiche crusts, brush the inside of the crust with egg wash (1 egg beaten with 1 tablespoon water) to create a seal. Return the crust to the oven until the egg wash is dry and shiny, about 3 minutes.


              If you're making a cream pie or icebox pie, let the crust cool completely before proceeding with your recipe. For pies that will go back in the oven, like lemon meringue pies or quiches, the crust can still be warm when you add the filling.


              Pie Problems?


              We’ve got super-simple fixes for cracked pies and soggy or burnt crusts.


              Comments
              JesDev 
              Nov. 14, 2010 4:53 am
              Till now I could't make a pie crust.. I juz made it like cookies.. Thanks for the suggestions how to make a real pie crust.. ^_^
               
              Nov. 18, 2010 11:25 am
              Great tips!
               
              Vicki 
              Nov. 20, 2010 2:10 pm
              Thank you so much. I've been trying to find out why my crusts shrink forever. Thanks again for the tip.
               
              Nov. 24, 2010 2:40 pm
              Ahhh!! It all comes back to me now! As a little girl watching my Mom filling the pies for Thanksgiving! Thanks a bunch for a great website!
               
              Kashmira 
              Dec. 22, 2010 6:29 pm
              Thanks for the tips, till now the base of the pie would become soggy after the addition of the cooked apple but your tip has helped me to better my pie crust
               
              Es Buchanan 
              Jan. 23, 2011 7:50 am
              After reading your article about pie crust---everything is working beautifully....pies look great.
               
              Maiden 
              Feb. 12, 2011 11:44 am
              Thanks I wondered why my crust kept shrinking.
               
              Rosemary1 
              Apr. 27, 2011 12:11 pm
              this is wonderful to know , my crusts have always shrunk and bubbled , thank you so much for the tips
               
              Shlaci 
              May 27, 2011 8:13 pm
              I use rice to weight my pie crusts because you can still cook and eat it after it's been baked. Great tips!
               
              Debs 
              Jun. 16, 2011 1:25 pm
              Neato... now I can look like a professional!
               
              Nov. 11, 2011 11:57 am
              Does this all apply with lard pie crusts?
               
              eileen 
              Nov. 15, 2011 2:44 pm
              i am new to this saved receipt box should be helpful
               
              Cubancook 
              Nov. 23, 2011 7:59 am
              Thanks, this is so helpful.
               
              shirley123137 
              Nov. 30, 2011 9:53 am
              When I bake a pecan pie the filling always goes underneath the crust. This makes it difficult to remove slices from the pan. Any suggestions?
               
              Dec. 22, 2011 3:23 pm
              I have tried these tips with a lard pie crust and it works great for those too! Finally - a pie crust that doesn't shrink!
               
              Apr. 21, 2012 10:55 am
              Great article! Thank you! Pie crust has always been a challenge for me, but now I can make the tastiest crusts. Thanks again Allrecipes!
               
              frostd2000 
              May 4, 2012 10:04 am
              I do this and it doesn't shrink the crust but I have had a problem with the foil sticking to the bottom of the crust when I lift it out. It pulls the whole bottom of crust apart. Any suggestions?
               
              May 10, 2012 3:32 pm
              Hi frostd2000. I'd spray the foil lightly with cooking spray so it doesn't stick to the crust. Good luck!
               
              shasty 
              May 14, 2012 12:40 pm
              Had no idea about the egg wash to prevent soggy pie crusts. Thanks for the tips and pictures.
               
              loraottawa 
              Oct. 6, 2012 10:17 am
              Just make a bottom pie crust exactly like you mention here. It shrinks like crazy. Why?
               
              Nella 
              Nov. 3, 2012 3:22 pm
              I wanted to save this to my recipe box and tried to follow the directions shown right after all the tips showing how to do it, but couldn't find "web link" so I'm stuck. Anyone successful in doing this?
               
              Love2cook 
              Dec. 24, 2012 10:34 pm
              Works great.
               
              D1m0nds31 
              Jun. 20, 2013 2:56 pm
              @Nella After you go to My Recipe Box click on See Complete Recipe Box. Then you will click on Add A Link and then you put the web link in the box.
               
              terrijo 
              Nov. 22, 2013 9:18 am
              Very helpful hints here. However I can't add it to my recipe box.
               
              Graces 
              Mar. 30, 2014 5:20 pm
              I love pumpkin pie and at this season, I have to make my own because the bakeries think pumpkin is only a fall dessert. I needed to know how to pre-bake the single pie crust and I learned at least a couple of things from this post...spray the bottom side of the foil (who knew?), and use an egg wash to keep crust crispy on the bottom. This better be good.
               
              Let cooke 
              Jul. 25, 2014 5:12 pm
              How do I get this to my recipe box?
               
               
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