Comments on: How to Blind Bake Pie Crust

By: Sam Merritt

Sam Merritt — Sun, 14 Dec 2025 00:28:40 +0000

In reply to Leigh. I'm so glad you enjoyed it, Leigh! :)

By: Leigh

Leigh — Sat, 13 Dec 2025 16:31:43 +0000

Great instructions and outcome!

By: Colleen Riddell

Colleen Riddell — Thu, 10 Jul 2025 21:31:28 +0000

In reply to Sam. Do not use foil! My crust stuck to it!!

By: Sam

Sam — Fri, 24 Jan 2025 18:25:06 +0000

In reply to Margie Rapisarda. Hi Margie! Did you watch the video? You can watch me make it there. :)

By: Margie Rapisarda

Margie Rapisarda — Thu, 23 Jan 2025 17:10:16 +0000

do you have any tips on how you get the edges of your pie to look so nice?

By: Sam

Sam — Tue, 10 Dec 2024 21:01:59 +0000

In reply to Hec. I'm not sure what you are referring to? Are you looking for my pie crust recipe?

By: Hec

Hec — Sat, 07 Dec 2024 19:27:43 +0000

The feature of the page doesn’t work. It’s just a link back to this page.

By: Sam

Sam — Mon, 18 Apr 2022 01:40:05 +0000

In reply to Rachel. Hi Rachel! I have not had any issues. I actually have a note in step 4 about this. You don't want to leave it in the freezer too long. :)

By: Rachel

Rachel — Fri, 15 Apr 2022 23:37:40 +0000

I’m nervous about putting a glass pie dish in the freezer and then putting it in the oven. I’m using a Pyrex dish, but unfortunately it’s not one of the older borosilicate glass pie dishes, it’s the newer one made with soda lime glass which isn’t as resistant to thermal shock. Have you ever had a pie dish shatter when it went from the freezer to the oven?

By: Sam

Sam — Thu, 25 Nov 2021 02:34:12 +0000

In reply to Mickey S. Hi Mickey! If you want a crisp crust it won't be a bad idea to fully bake it until golden, but you may end up needing to tent the sides to keep it from burning, but it's the best way to guarantee it won't get soggy. If you have a specific recipe you are following I would use their instructions. :)

By: Mickey S

Mickey S — Wed, 24 Nov 2021 18:01:11 +0000

I’m in the process of making a cherry pie for Thanksgiving using your pie crust recipe. I think this pie will benefit from par baking. Should I follow these instructions until the weights get removed (i.e. first 15 minutes of baking) and then fill the pie and apply the lattice? Or does par baking a crust need more time than that to prevent a soggy bottom?

P.S. All the recipes I’ve used from your site have been terrific. You are always my first stop when looking for something to bake! My son-in-law and grandson love your blueberry muffins so much, they keep me supplied with blueberries and sour cream so I will keep making them for them.

By: Sam

Sam — Thu, 11 Nov 2021 19:17:10 +0000

In reply to Pete Mathis. Hi Pete! I've heard of other people doing this with success, but I'd make sure you're using a metal pie tin and note that it could take longer to bake. Let me know how it works!

By: Pete Mathis

Pete Mathis — Thu, 11 Nov 2021 16:49:27 +0000

Can I blind bake by simply weighing it down with a second pie tin?