Alexandra's Kitchen · by Alexandra Stafford★ 4.9

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

Name: How to Parbake (and Blind Bake) Pie Crust + Foolproof Flaky Pie Dough
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 2, 2 pie crusts
Cuisine: american
Ingredients: 2½ cups (320g) all-purpose flour; 2 tablespoons (25 g) sugar; ½ teaspoon (3 g) kosher salt; 16 tablespoons (227g) unsalted or salted butter, cut into small pieces and chilled; ½ cup + 2 tablespoons (142g) ice water; pie weights or dried beans/rice — I always use dried beans/rice. You need more than you think — over 3 lbs. per pie. You can use them forever and ever. I store mine in this OXO vessel.; parchment paper — I like the large size of Reynolds for parbaking.; Jumbo ziptop bags — the 2-gallon size is particularly helpful

NUTRITION · PER SERVING85M COOK

CAL —·PRO —

CARBS ——

FAT ——

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Guidance and a recipe for making foolproof flaky pie dough and parbaking or blind baking pie crusts to prevent shrinking and soggy bottoms. A technique and component, not a finished dish.

componentamericanbaked goodvegetarian

View the full recipe on Alexandra's Kitchen →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 2

2½ cups (320g) all-purpose flour
2 tablespoons (25 g) sugar
½ teaspoon (3 g) kosher salt
16 tablespoons (227g) unsalted or salted butter, cut into small pieces and chilled
½ cup + 2 tablespoons (142g) ice water
pie weights or dried beans/rice — I always use dried beans/rice. You need more than you think — over 3 lbs. per pie. You can use them forever and ever. I store mine in this OXO vessel.
parchment paper — I like the large size of Reynolds for parbaking.
Jumbo ziptop bags — the 2-gallon size is particularly helpful

At a glance

PER SERVING · TIME 85M