Preppy Kitchen · by John Kanell★ 5.0 (5)
How to Blind Bake a Pie Crust
NUTRITION · PER SERVING70M COOK
CAL 80%·PRO 100%
CARBS 209G52% OF CAL
51G FIBER156G OTHER2G TOTAL SUGAR
FAT 63G35% OF CAL
16G SAT47G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instructions for partially baking a pie crust to ensure tenderness and crispness before filling. A foundational technique for custard and cream pies.
componentamerican🍪 sheet pan🔥 oven
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Nutrition & ingredients
Ingredients
serves 1- 1 disk homemade pie crust (my recipe makes two)
- dried beans or pie weights
At a glance
PER SERVING · TIME 70M
CAL 80%·PRO 100%
CARBS 209G52% OF CAL
51G FIBER156G OTHER2G TOTAL SUGAR
FAT 63G35% OF CAL
16G SAT47G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 2095mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2179mg
- Calcium
- 222mg
- Iron
- 15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2095MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.