Daily Kitchen Note
Blind-baking a pie crust without support can lead to slumping and puffing. Lining the chilled crust with parchment paper and filling it with pie weights ensures a crisp, flat bottom.
How to Line and fill crust
- Roll out the pie dough and fit it into a pie dish.
- Chill the dough in the refrigerator for 40 minutes, then freeze for 20 minutes.
- Line the chilled crust with parchment paper, leaving enough overhang to easily grasp later.
- Fill the parchment-lined crust with ceramic pie weights or dried beans.
- Bake on the lower-middle rack at 375°F for about 20 minutes, until the edges are set.
- Carefully remove the parchment and weights, then continue baking until the crust is golden brown.
Why it works
The pie weights physically hold the dough in place, preventing it from puffing up or slumping down the sides of the pan as the fat melts and steam is released during baking.
