How to Parbake (and Blind Bake) Pie Crust + Foolproof Flaky Pie Dough

Below you will find guidance for both making pie dough and parbaking or blind baking it. This trusted method will ensure your crusts do not shrink in the oven and will prevent your finished pies from having soggy bottoms. Here are a few recipes that benefit from a parbaked crust: Bourbon Pecan Pie Roasted Butternut Squash Pie (i.e. The Best Pumpkin Pie) Salted Maple Pie Notes: Ideally make your dough 12 to 24 hours before you plan to roll it out. Doing so allows the flour to fully hydrate and allows the gluten to relax. This makes rolling the dough out more easily and also helps minimize shrinking in the oven. Dough can be made up to three days in advance and stored in the fridge or made weeks in advance and stored in the freezer. To thaw, place dough in the fridge overnight before baking. To make a double batch: do not load your food processor with double quantities. Make the dough in separate batches — no need to wash the food processor in between batches. To make a half batch, see quantities in the notes section below. Favorite Pie Plate: I swear by my ceramic Emile Henry 9-inch Pie Plate. Do not bake pies directly on the rack — butter will seep out and when it hits the oven floor (or Baking Steel), it will make a smoky mess. Instead, place your pies on sheet pans and use parchment paper, if you wish, for easy clean up. Once you parbake your pie shells, let them cool completely; then store in an airtight vessel or bag — an XLarge (2-gallon) Ziplock works well. Store at room temperature for up to 3 days or freeze for up to 3 months.

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% Daily Values based on a 2,000 calorie diet

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