How Do You Blind Bake a Pie Crust?
The key to blind baking a pie crust is to first place the pie pastry into the pie tin, and then line the pastry with aluminum foil or parchment paper. Next, use pie weights to weigh down the lining, which will prevent the dough from puffing up and keep the sides from slouching. This helps promote a flaky crust and crisp sides for the base of your pie filling.
After lining the pastry, partially bake until the pastry is set. Then, remove the parchment or foil and pie weights and continue to let the crust bake on its own. For partially-baked, you’ll want the bottom to appear flaky and pale, while a fully-cooked crust will turn a light golden hue. Along with ideal crusts for your favorite pie, blind baking can add another layer of experimentation and creativity when making pie crusts with a KitchenAid® stand mixer or food processor.