How to Par-Bake Pie Crust | Sally's Baking, by Sally's Baking Recipes on YouTube. 4 min 55 s.
- Video length
- 4 min 55 s
- Time to do it
- 30 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Chill the rolled-out crust in the pie dish for at least 30 minutes before baking. Cold dough holds its shape and stops the sides from sliding down.
Heat the oven to 375°F (190°C). Place a baking sheet on the lower rack so the pie dish sits on a hot surface.
Prick the bottom and sides of the crust all over with a fork. This lets steam escape so the dough does not puff up.
Crumple a sheet of parchment paper into a ball, then flatten it out. The soft creases help it sit neatly against the dough.
Press the parchment into the crust and fill it to the top with pie weights, dried beans or uncooked rice. Spread them evenly up the sides.
Bake for about 15 minutes, until the edges look lightly golden. Lift the parchment slightly to check the base.
Lift out the parchment and weights by the corners. Return the crust to the oven for 5 to 8 minutes, until the bottom looks dry and pale golden.
Set the dish on a rack and cool completely before adding a no-bake filling. For a filling that needs baking, follow your recipe's timing.
Tips and common mistakes
Do not skip the chill time, or the crust can shrink and slump during baking.
Keep the weights in a single even layer right up the sides so the dough cannot bubble.
If your recipe calls for a fully baked crust, bake it a few minutes longer until evenly golden.
Let the weights cool fully before reusing them, and never eat beans or rice used for weighting.
Questions
What can I use instead of pie weights?
Dried beans, uncooked rice or a bag of ceramic baking beads all work. Line the crust with parchment first so the weights do not touch the dough.
How do I know when the crust is par-baked?
The edges should be light golden and the base should look dry and set, not raw or shiny. It will finish browning later with the filling.
Can I par-bake the crust a day ahead?
Yes. Cool it completely, cover loosely and keep it at room temperature overnight. Add the filling the next day.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
