How to make a perfect blind-baked pie crust

Ingredients for Blind-baked pie crust

• 30 g caster sugar

• 10 g sea salt (preferably reduced-salt)

• 320 g plain flour, plus more for dusting

• 340 g chilled unsalted butter, cut into 1.5 cm pieces

How to make Blind-baked pie crust

1. Whisk together the sugar, salt, and 330 g of flour in a large bowl.  

2. Add the butter and, using your fingers, flatten each piece into a thin disk.  Take your time with this step; there’s no need to break the butter into smaller pieces.  

3. Drizzle 160 ml of ice water over the mixture, spreading it as widely as possible.  Mix with a rubber spatula until the mixture comes together into a shaggy mass.  

4. Turn the dough out onto a floured surface and work it together with your hands, pushing and flattening until it holds together when squeezed in your palm, while still showing some streaks of dry flour.  Divide the dough into 2 portions.  

5. Flatten one portion of dough into a disk approximately 20 cm in diameter.  Cut the disk into quarters, stack the pieces on top of one another, and use a rolling pin to flatten the dough to about half its original height.  It should hold together without any dry spots remaining and have visible flakes of butter.  

6. Use a bench scraper or a large knife to clear any clingy bits of dough from the surface.  Dust the surface with flour, then dust the top of the dough with flour.  Roll it out to a thickness of 6–9 mm.  Wrap the dough around the rolling pin and transfer it to a standard 23 cm pie dish.  Unfurl the dough into the dish, then lift the edges and allow it to slump down into the dish.  Trim the overhang to an even 2.5 cm (there will be some excess).  Fold the overhang under and crimp as desired.  Cover and chill until very cold, for at least 1 hour or up to 12 hours (cover tightly if chilling for longer than 1 hour).  

7. Repeat the process with the remaining dough and another pie dish, or form it into a disk about 4 cm thick, wrap it in cling film, and chill for up to 3 days (or freeze for up to 1 month).  

8. Place a rack in the middle of the oven and preheat it to 200°C (fan 180°C).  Lay 2 sheets of baking parchment over the dough and fill it with pie weights or dried beans, ensuring they fill the dish.  Set the dish on a foil-lined rimmed baking tray to catch any butter drips.  Bake until the edges are golden brown and the bottom is opaque (carefully lift the parchment to check), for 30–35 minutes.  

9. Remove from the oven and reduce the temperature to 150°C (fan 130°C).  Lift out the parchment and weights, then bake the crust until it is evenly chestnut brown all over, for 10–15 minutes.  If baking both crusts, turn the oven dial back up to 200°C (fan 180°C) and let it preheat; repeat with the remaining crust.  

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.