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Pre baked pie crust filling

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Perfect Pie Recipes and Tips

Double-crust pies like this Shaker Lemon Pie require small slits or holes to allow steam to escape.

Fillings

There are several types of fillings for pies and tarts, including fruit, nut, custard, and cream. The type of pie or tart and its filling tend to determine how it is baked. Some fillings are baked in the oven with the pastry shell, while others are added to an already baked pastry shell. Your recipe will provide specific instructions, but here are some basic guidelines.

Fruit pies such as apple, cherry, or peach tend to have a double crust or a lattice top and are usually fully assembled, then baked. Some fruit pies only have a single crust but are fully assembled before being baked. Most nut pies, such as pecan, are single-crust pies where the filling is baked in the shell.

Some pies, including many fresh-fruit pies, require you to pre-bake (or blind bake) the pie shell partially or entirely before adding the filling. It is often required for pies with a custard or cream filling, such as chocolate pudding or banana cream, which is cooked on the stove-top then poured into a cooled, fully baked pie shell. (Lemon meringue is another example, but it differs slightly because it has a meringue topping baked on top of the cooked custard filling.) Other custard pies, such as pumpkin or sweet potato, require the filling to be cooked with the shell in the oven.

Double-Crust Pies

Brush your pie with an egg wash to give the crust a golden brown glaze.

For a double-crust pie, roll out a second round of dough at least an inch larger than the bottom crust. Roll it around the rolling pin, then unroll it over the filling. Or fold the dough into quarters, place it over the center of the filling and unfold it. Brush the edges of the bottom dough with an egg wash (see the section on egg washes for details) to help the top and bottom dough stick together. Tuck the top edge over the bottom and pinch together to seal them, and then make a decorative edge using the guidelines below.

Since a double-crust pie is sealed shut, you need to cut some slits in the top crust to allow steam to escape. Use a small, sharp knife to cut one-inch-long slits from the center to the outer edge of the pie, preferably in a decorative pattern. For a more unique look, use a cookie cutter or a small, sharp knife to cut shapes out of the top-crust dough before placing it atop the filling—for best results, lightly flour the cookie cutter and keep the dough well chilled. If you use cutouts, be careful not to stretch them when transferring the dough to the pan.

Regardless of the type of pie you’re making, before you put it in the oven, place it in the freezer for 15 minutes. This helps relax the dough, which adds to the flakiness and helps prevent the dough from shrinking too much as it bakes.

Decorative Edges

Whether your pie has a double or single crust, a simple decorative edge will make it look unique and special. The simplest method is crimping: use the tines of a fork or a crimping tool to gently press into the outer edges of the dough, creating an even, rippled trim. To create a fluted edge, place the index finger of one hand on the inside rim of your crust and the thumb and index finger of your other hand on the outside rim. Press the fingers toward each other to form the dough into a ‘v’, repeating all around the edge. You can also create an eye-catching border using cutouts of leaves or other shapes. Use a lightly floured cookie cutter or a small, sharp knife to cut shapes out of well-chilled dough, then brush the edge of the top crust with an egg wash glaze and apply the cutouts, pressing lightly to make sure they stick. Dough cutouts can also be used to create an attractive pattern on top of a double crust.

Lattice Tops

Lattice tops work best with fruit pies because it allows steam to escape during baking.

For pies with very juicy fillings, such as berry or peach pies, it’s best to use a lattice top instead of a regular top crust because it provides more room for steam to escape during baking.

To create a lattice top, roll out the dough for the top crust then cut it into 1/2-inch wide strips using a sharp knife or a plain or fluted-edge cutter. If the dough strips are soft at this point, transfer them to a parchment-lined baking sheet and chill until firm, about 15 minutes. After the pie shell is filled, use an offset spatula to gently arrange half of the strips over the top of the pan, spacing them evenly in one direction. Turn the pan 90 degrees and arrange the remaining strips of dough spacing them evenly over the first layer of strips. The dough strips can also be twisted before placing them on top to create a twisted lattice. For a woven lattice, place a strip in one direction, then place another at a 90-degree angle to it. Working back and forth, weave the strips through each other by folding them back, then unfold them over the new strip.

Instead of a lattice top, you can use cutouts of leaves or other shapes to create a decorative pattern on top of a pie. As mentioned earlier, use a lightly floured cookie cutter or small, sharp knife to cut shapes into chilled dough. Arrange the dough cutouts so that they overlap slightly, but also leave space for steam to escape during baking.

Glazes

Egg glazes are brushed on top of pie dough before baking to give the surface a beautiful golden sheen. A glaze can also be brushed on an empty pie shell to seal the dough from moisture and keep it from getting soggy—brush the glaze on as soon as the crust comes out of the oven.

To make an egg glaze, whisk a whole egg with a tablespoon or two of water, milk, or cream. You can also make a glaze by combining an egg white with water, which makes a firm glaze that gives the dough a more crisp texture. Occasionally, bakers like to brush the top of the dough with milk only. This gives dough a dull rather than glossy finish. Another glaze combines an egg with melted butter and warm milk. This version has an even, soft texture and isn’t as firm as an egg-white glaze. To add texture and a bit of sparkle, a teaspoon of two or granulated sugar can be sprinkled over the top of a glaze before baking.

Glazes made of fruit preserves are brushed onto the inside of cool, baked pie shells to seal them from moisture, or brushed on top of fresh fruit to give it a glossy look. Melted chocolate can also be brushed over the inside of a baked pie or tart shell to seal it from moisture, as long as the filling is compatible.

Love pie but don’t want to turn on the oven? This list of over 70 No Bake Pies is perfect for summer or anytime you want a no bake pie recipe!

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Obviously, pie is my favorite thing. Hello – I’m Crazy for Crust! I love pie all year long – including summer. But in the summer I hate using my oven.

Who wants to bake when it’s a bajillion degrees and the power company charges ad gazillion dollars for A/C? Not me!

Enter: The No Bake Pie.

No bake crust filled with creamy or frozen filling, the no bake pie is one of my favorite things. If left to my own devices, I could eat an entire pie in a day. I wish I was kidding.

I’ve collected over 70 No Bake Pies today. From fruit to ice cream to peanut butter to caramel, you’ll be able to find your favorite!

Chocolate No Bake Pies

No Bake Chocolate Cream Pie
No Bake Chocolate Peanut Butter Cream Pie
No Bake Peanut Butter Chocolate Cream Pie
No Bake Peanut Butter Twix Pie
Salted Caramel Pecan Chocolate Pie
No Bake Chocolate Chip Cookie Pudding Pie
Peppermint White Chocolate Mousse Pie
Mint Chocolate Chip Pie
Chocolate Chip Fluff Pie
Reeses Oreo Pie
Grasshopper Pie
Baileys Mint Chocolate Cream Pie
Chocolate Chip Cookie Pie
Dark Chocolate Cream Pie
Skinny Chocolate Frozen Pie
Peanut Butter Pie with Chocolate Ganache
Dark Chocolate Pudding Pie
Chocolate Satin Kailua Pie

Fruit No Bake Pies

No Bake Lemon Cream Pie
No Bake Banana Cream Pie
Lime Curd Pie
No Bake Pumpkin Pie
No Bake Strawberry Pretzel Salad Pie
No Bake Strawberry Shortcake Pie
Mini Strawberry Pies
Strawberry Lemon Cookie Pie
Strawberry Pretzel Pie
Strawberry Pie
Blueberry Cheesecake Mini Tarts
Strawberry Cream Pie
Blueberry custard Pie
Key Lime Margarita Pie
Banana Dulce de Leche Pie
Banana Oreo Cream Pie
Lime Cheesecake
Light Lemon Curd Tart
Pumpkin Chiffon Pie

Frozen No Bake Pies

Hula Pie
Butterfinger Ice Cream Pie
Lime Icebox Pie
Frozen Snickers Pie
Skinny Frozen Peanut Butter Pie
Frozen Biscoff Pie
Tropical Icebox Pie
Strawberry Lime Icebox Pie
Seven Layer Ice Cream Cake
Oatmeal Ice Cream Pie
Pink Lemonade Pie
Frozen Seven Layer Pie
Lucky Charms Icebox Pie
Lightened Up Peanut Butter Ice Cream Pie
Kailua Ice Cream Pie

Cheesecake No Bake Pies

Best No Bake Cheesecake
No Bake Cheesecake with Chocolate Macadamia Nut Crust
No Bake Lemon Cheesecake
No Bake Oreo Cheesecake Pie
Pumpkin Cheesecake
Pumpkin Pie Frozen Cheesecake
Turtle Cheesecake Pie
Nutella Cheesecake
Mini No Bake Cheesecakes
Peanut Butter Cheesecake Pie
Strawberry Cheesecake Tart
Peanut Butter Cheesecake
Triple Berry Cheesecake
Avocado Lime Cheesecake Pie
No Bake Cheesecake

No Bake Peanut Butter Pies

No Bake Peanut Butter Cream Pie
No Bake Peanut Butter Cup Pie
Peanut Butter Snickers Pie
Healthier Peanut Butter Pie
Peanut Butter Smores Pie
Peanut Butter Nutella Pie
Peanut Butter Twix Pie
Nutter Butter Nutella Pie
Peanut Butter Banana Pie
Double Layer Pumpkin Pie
Reese’s Peanut Butter Pie

Other No Bake Pie Recipes

No Bake Coconut Cream Pie
No Bake Creme Brulee Pie
No Bake Butterscotch Pie
Watergate salad Pie
Oreo Fluff Pie
Black Bottom Dulce de Leche Pie
Alligator Pie
Caramel Pie
Snicker Caramel Apple Pie
Perfect Graham Cracker Crust

All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

This post may contain affiliate links. For more information, read my disclosure policy.

Published on: July 26, 2014

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It wouldn’t be the holidays without pie. There are so many pie recipes to choose from these days that it can be overwhelming. But it can also be great because there are so many pie recipes to choose from! Pie crust is another subject all together, as are recipes for homemade pie fillings and spice mixes. So no matter what type of pie recipe you are looking for, be sure to check this comprehensive list of pies, crusts and fillings first.

40+ Pie Recipes, Crust Types, Spice Mixes and Homemade Fillings

There are several different ways to make a pie crust, whether it’s from crushed graham crackers, smashed cookies or homemade pie dough. And then the pie fillings! Oh the abundance of homemade pie fillings and spice mixes, so many to choose from and tons of great recipes. To narrow your search a bit, I’ve collected over 40 pie recipes, pie crust ideas, homemade spice mixes, and pie filling recipes for you to check out.

Homemade Pie Crust Recipes

Here are a few different recipes for homemade pie crusts. While looking for these, I also found a post describing the different types of pie crusts (i.e. double and single crusts, decorative cut-outs, lattice top crusts, etc) that you may find helpful before you choose which recipe to use.

  • This Homemade Graham Cracker Pie Crust from Make and Takes is a perfect crust and can be used for all kinds of cream pie recipes. You can follow these simple directions using cookie crumbs too!
  • Old fashioned flakey pie crust is crucial to any fruit or otherwise baked pie. Vegetable Shortening Pie Crust from Tidy Mom is a classic and so tasty!
  • Perfect Homemade Pie Crust from The Idea Room turns out so light and flaky, great for your favorite pumpkin pie.

Homemade Pie Filling Recipes and Spice Mixes

Have you ever run out of pumpkin pie spice and didn’t want to run to the store? Or maybe you just weren’t sure what spices went into that mix and now your pumpkin pie baking day has come to a screeching halt? We’ve all had that happen at some point, but whether you have run out of something or you just prefer to make your own spice mixes and pie fillings from scratch, there are plenty to choose from here.

  • This homemade Peach Pie Filling from One Acre Vintage Home lends itself to pie of course, but you could also use it for a cobbler or crisp.
  • Using homemade Pumpkin Pie Spice is very common these days. This recipe from Spend with Pennies is great, and you probably have most of the spices in your cupboard already.
  • I loved making this Homemade Cherry Pie Filling, the process from beginning to end was a delightful experience and it tastes delicious!
  • Looking for a simple Blueberry Pie Filling recipe? Then this one from Dishes & Dust Bunnies is perfect, especially during blueberry season.
  • Apple Pie Filling is one of the most popular pie fillings in America. Spend with Pennies gives us her delicious version that can be used in your holiday pie this year.
  • Homemade Apple Pie Filling, once you’ve picked your apples you’re ready to start canning just like Skip to my Lou.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

Pie Making Essentials

Before we move on to the actual pie recipes, there are definitely some tools that you will need. If you don’t already have these in your kitchen supplies, make sure you pick them up.

  • For pie pans, you can use disposable foil pans, glass (Pyrex) pie plates or decorative ceramic pie plates. Just make sure you check the size of your pan and compare it to the instructions in the recipe. Yes, there are different sizes!
  • A pastry blender is very handy. It’s made up of about five individual metal wires all held together with a handle. Using a pastry blender allows you to cut the butter into the dry ingredients and create a nice flaky dough.
  • A rolling pin is definitely a must! There are all sorts of rolling pins. I personally have a big silicon pin that I use for everything, but everyone has their preference. Wooden ones work great as well and come in all sorts of styles.
  • A pastry brush is inexpensive and perfect for spreading egg wash or melted butter evenly across your dough before it goes into the oven. I actually prefer the silicon pastry brushes as the wooden ones tend to wear out and lose bristles over time.

Other handy essentials for pie making include:

  • Pie weights – When your pie crust dough is ready for the oven, these are placed right into the center of your pie dough to hold it down and keep it from bubbling up during the baking process.
  • Pie crust shield – This is a really handy tool for keeping the edges of your pie crust from browning too much in the oven. Sure you could use aluminum foil, but these are easier and you are less likely to burn yourself. Just drop this shield over the top of the baking pie and that’s it!
  • Pie Cutter – If you want nice even slices of pie so no one is arguing over who has the bigger slice, then get a pie cutter. Although sometimes it’s fun watching your guests eyeball the slices to see which one they want!
  • Pie server – This handy spatula is made in the shape of a slice of pie, making it easy to lift out a slice of pie without dropping any of the good stuff.

Fresh and delicious fruit pie recipes

Do you love fruit pies? Blackberry is probably my favorite, but there are so many different kinds to choose from. Strawberry pie is popular in the summer but could absolutely be served in the fall if you prepared ahead of time and froze your strawberry harvest. Then there’s raspberries, blueberries, peaches, apples, pears, oh my! The list of fruit pie possibilities goes on and on.

  • This yummy Blueberry Pie is enough to make your mouth water.
  • What recipe collection would be complete without a classic Apple Pie.
  • Apple Crumb Pies are deliciously popular, and this one is “The Best” according to Spend with Pennies.
  • This Peach Pie would be a fabulous addition to your Thanksgiving recipe collection!
  • If you love a good Strawberry Pie then you will definitely want to try this recipe.
  • Apple and Raspberry Pie from Cooking Sutra is one pie I’ve never had before, but the idea of both of those fruits together sounds amazing.
  • Strawberry Rhubarb Pie “Sweet, tart, fruity, and a beautiful color to boot!” This is my next homemade pie to make from Hidden Ponies.
  • How gorgeous is this Triple Berry Pie from Tina’s Chic Corner?
  • Cherry Cranberry Pie, all I can say is wow! This would be a perfect pie from Kendra’s Treats to bring for any Thanksgiving dinner.
  • If you’re not into the perfection of making pies, this Lemon Blueberry Galette is perfect for you!

Pumpkin pie recipes for Thanksgiving and Christmas

According to my daughter, Thanksgiving and Christmas would not be complete without pumpkin pie from scratch. But there’s more than one way to prepare this fall favorite. Pumpkin pie is an all time favorite, maybe put a different spin on your holiday dessert this year.

  • Looking for a refreshing change to the classic pumpkin pie? Flavor the Moment made this Chai Spice Pumpkin Pie that looks amazing.
  • Who doesn’t love streusel topping on a pie? I know I do! Tidy Mom has a terrific Apple Butter Pumpkin Pie with Streusel Topping recipe.
  • I’m dying to try this Cream Cheese Pumpkin Pie from The Recipe Rebel!
  • Every year I make my Perfect Pumpkin Pie, the secret is in the heaving whipping cream I add.
  • A gorgeous Layered Walnut Pumpkin Pie sounds amazing from Tidy Mom.
  • Salted caramel anything is my favorite so when I saw this Pumpkin Pie with Salted Caramel Whipped Topping from Little Sweet Baker, I knew I had to share it.
  • If you’re looking for all of the deliciousness of a pumpkin pie without so much of the hassle, these Pumpkin Hand Pies may just be your new best friend.

Favorite Pecan Pie recipes for the holidays

I have family that are huge fans of homemade pecan pie. I think it’s delicious, and even made some pecan pie bars once that were amazing! Here are some fabulous variations on pecan pie that you won’t want to miss out on. Remember, if not for Thanksgiving there’s always Christmas!

  • Enjoy an Upside Down Apple Pecan Pie from Tidy Mom. This is sure to please a crowd.
  • Chocolate Pecan Pie “This pie has everything. It’s gooey, sweet, and it’s studded with dark chocolate”. Wow, that sounds amazing, right? Thank’s Yammie’s Noshery.
  • Nothing like a sweet classic Pecan Pie with some bourbon baked inside! Big Bears Wife made a tasty delight.
  • Dangerously Delicious made this Cream of Coconut Pecan Pie but adding a little twist with some cream of coconut.
  • This is my personal favorite Pecan Pie recipe! I make it every fall.

Delicious Cream Pie Recipes

I have to admit that cream pie is my weakness. Cream pies are my all time favorite pies and they are always the first to go from the dessert table. Here are several amazing cream pie recipes to choose from.

  • Frozen Creamsicle Pie is a great way to cool off on those hot Summer days from Tidy Mom.
  • I bet this Lemon Meringue Pie from Gimme some Oven is to die for!
  • S’mores Pie is a perfect dessert for Summer or Fall. Tidy Mom has done it again!!
  • Be sure to try my favorite Banana Cream Pie this holiday season.
  • I love a no bake dessert, especially in the Summer so this No Bake Strawberry Dreamsicle Pie is getting pinned for sure from Today’s Creative Life.
  • No Bake Smore’s Pie is a great and tasty last minute recipe to make from Go Go Go Gourmet.
  • An Orange Creamsicle Pie just sounds delicious to me Princess Pinky Girl did a fabulous job with this Summer Pie.
  • Tidy Mom made a Chocolate Covered Pretzel Pie and it does not sound’s like a boring pie at all, it sounds like an AMAZING idea and I have to try is asap.

More Amazing Cream Pie Recipes

Didn’t get enough cream pies above? Me neither. There’s no such thing as too much cream pie! I highly recommend that you try my French Silk Pie which is listed below. I make it every single Thanksgiving and Christmas without fail. My kids would probably revolt if I didn’t!

  • If you love trying new recipes, then you have to try this Classic Maple Syrup Pie from Seasons & Suppers.
  • Frozen Lemonade Pie is perfect for those hot Summer days, it’s tart and sweet at the same time.
  • This is a Thanksgiving favorite, chocolate Homemade French Silk Pie with it’s rich and creamy filling.
  • This Peanut Butter Pie is SO decadently dreamy and is perfect for the holidays.
  • Oh, how yummy does this Caramel Banana Pie with Bourbon look from Lana’s Cooking, I sure could go for a piece.
  • If you’ve never had Caramel Cream Pie, then this is a pie you have to try, so delicious from Shugary Sweets.

Try Slab Pie This Year

If you’ve never made a slab pie before you’ll be amazed and how much easier they are than traditional round pies. I mean, think about it. Cookies vs. bars. Same comparison.

  • This Pumpkin Slab Pie just looks too pretty to eat from Lou Lou Biscuit.
  • Caramel Apple Slab Pie “A thin and flaky melt in your mouth crust topped with juicy apples and a crisp topping. It is drizzled in homemade caramel and perfect for feeding a crowd!” Wow that says it all from The Recipe Critic.
  • There’s no question, that I have to try this Peach Slab Pie from She Wears Many Hats.
  • Cherry Pie Squares are a family favorite, especially since I gave the topping a chocolate twist.
  • The Blackberry Pie is great to use your own homemade pie filling or even some from the grocery store.
  • If this is not a perfect Summer time pie, then I don’t know what is. Miss in the Kitchen made this Strawberry Slab Pie to die for!

I hope this comprehensive list of pie recipes, pie crust recipes and tips, and filling recipes helps you out this holiday season. Everyone loves pie so be sure to pick a few favorites to make and bookmark the rest!

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Amanda Formaro

President at Amanda’s Creative Studio, Inc. Amanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, cook, make kid’s crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left! Follow along

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This is the Ultimate List of Pie Recipes with everything from pecan pie to coconut cream and every easy pie recipe in between.

Move over Thanksgiving, every holiday is pie day and there’s a pie for every occasion!

I am BEYOND in love with pie. After all, this blog is called Crazy for Crust; it was started because I love crust!! My first ever recipe post was a crust recipe and since then I’ve posted no shortage of delicious pie recipes for every occasion. I think every holiday should be a pie holiday, why does Thanksgiving get all the fun? In fact, I think every DAY should be pie day.

(But not the real pie day…that’s Pi Day and it’s March 14!)

Whether you love classic pies like pecan or cream pies like coconut, my ULTIMATE pie recipe list has every single thing you’d want on it. There’s peanut butter and chocolate, coconut and pudding, cookies and blondies and brownies (oh my!) I love a good no bake pie and I have tons of those, as well as classics like banana cream and mash-ups like cookie pie. And don’t forget about Christmas – eggnog pie is perfect for that time of year too.

Whether it’s a birthday pie or a Thanksgiving pie or an apple pie for the 4th of July, this list of the ULTIMATE pie recipes has something for everyone.

Making pies are easy, whether you start with a homemade crust or buy one at the store, grind your own Oreos for a cookie crust or just grab one in the baking aisle. You can make pudding or whipped cream from scratch or just use a box and a carton of Cool Whip. Pies are really easy to make, especially with these recipes. I know you’ll find something you love!

If you’re just starting out making pies, be sure to check out my pie crust tutorials and these products you might need to make your pies.

Pie Making Equipment:

You need very few special kitchen tools to make pie, but a few things will make your life easier. Here is a list of items I use for successful pie making:

  • 9” pie plates: Unless otherwise noted, every pie recipe on this blog is made in a 9” pie plate. There are many different sizes of pie plate, so make sure you have some standard 9” (not deep dish) ones.
  • Rolling Pin
  • Pastry Cutter: this is a great tool if you plan to make crust by hand or if you are making a crumble.
  • Roul’Pat or other silicone surface for rolling: these help because your crust will stay put as you’re rolling it out.
  • Food Processor if you’re batting for that team.
  • Wax Paper to make it easier to roll out your crust without chilling first.
  • Foil or Pie Crust Shield for protecting the edges of your crust during baking.

Then just get baking!

Pie Recipes are perfect for any occasion from Thanksgiving to 4th of July and everything in between.

Filled Pies (that aren’t fruit)

These kinds of pies are fully baked: filling and crust. Pecan and pumpkin pies, chess pies, etc. If you’re looking for fruit pies, look farther down.

Pecan-style Pies:

Elmer’s Brown Sugar Pecan Pie

Classic Pecan Pie

Toffee Chocolate Pecan Pie

Chocolate Pecan Pie

Chocolate Peanut Pie

Toffee Almond Pie

Pumpkin Pies:

Mom’s Chocolate Chip Pumpkin Pie

Chess Pie

Chocolate Chess Pie

Chocolate Chip Chess Pie

Peanut Butter Chess Pie

Brownie & Cookie Pies

The BEST Brownie Pie

Candy Bar Brownie Brownie Pie

Cake Batter Cookie Pie

Candy Bar Pie

Peanut Butter Candy Bar Pie

Pumpkin Cookie Pie

Other baked pies:

Chocolate Macaroon Pie

S’mores Sugar Cookie Pie

Fruit Pies

Apple, berry, lemon, oh my! Fruit pies can be baked or no-bake and are traditional family favorites.

Apple Pie:

Crumb Apple Pie

Apple Cider Pie

Apple Pecan Pie

Lemon Pie:

Aunt Tootsie’s Lemon Meringue Pie

Mini Lemon Chess Pies

Berry Pies:

Blackberry Pie

Blueberry Crumb Pie

Cream Pies (with baked crust)

Cream Pies have a baked pastry crust with a creamy filling like pudding. They are crunchy and smooth and perfect for any occasion.

Double Chocolate Cream Pie

Coconut Banana Cream Pie

Snickers Peanut Butter Pie

Eggnog Pie

No Bake Pies

No Bake Pies are perfect for summer or when you run out of oven space: they’re FULLY no bake from crust to filling.

Salted Caramel Chocolate Pecan Pie

No Bake Peanut Butter Pie

No Bake Coconut Pie

No Bake Chocolate Peanut Butter Cream Pie

Old Fashioned Banana Pudding Pie

No Bake Peanut Butter Twix Pie

Black Bottom Dulce de Leche Pie

Coconut French Silk Pie

No Bake Lemon Cream Pie

Chocolate Chip Cookie pudding Pie

Creme Brûlée Pie

Strawberry Pretzel Salad Pie

No Bake Peanut Butter Cup Pie

Butterscotch Pudding Pie

Get ALL my NO BAKE PIES Recipes HERE!

Recipes: Easy pie crusts and fillings

Key Lime Pie With Graham Cracker Crust

Serves 6 to 8.

Note: Adapted from “The Joy of Cooking.”

• 1 sleeve graham crackers (9 large crackers)

• 1/3 c. sugar

• 5 tbsp. butter, melted

• 3 to 4 tsp. finely grated zest (from 2 to 3 limes)

• 1/2 c. strained fresh lime juice (from 2 to 3 limes)

• 1 (15-oz.) can sweetened condensed milk

• 4 egg yolks (freeze whites for future use)

Directions

Preheat oven to 350 degrees.

Place graham crackers in a heavy-duty sealable bag and crush with a rolling pin into crumbs that resemble sand, leaving some larger crumbs for texture. You’ll have about 1 1/2 cups.

Pour into an 8-inch pie plate. Mix in sugar, then pour melted butter over all. With a fork, slowly blend the crumbs and butter until mixture is uniformly moistened. Press mixture firmly and evenly across bottom and up the sides of pan. Pressing with a small measuring cup helps pack the crust and makes a smooth, even surface. Bake crust for 20 minutes.

While crust is baking, prepare the filling: Grate zest from limes, then halve and juice them. (Start with 2; you may not need the third.)

In a medium bowl, whisk together zest, juice, yolks and sweetened condensed milk. The mixture will thicken as the milk reacts with acid citrus juice. Set aside.

When the crust is done, remove from oven and reduce temperature to 325 degrees. Place rack in center position.

Pour filling into warm crust, then bake for 12 to 15 minutes, until filling is just firm.

Cool on wire rack, then carefully cover with plastic wrap and refrigerate for several hours or overnight.

Nutrition information per each of 8 servings:

Calories 360 Fat 16 g Sodium 200 mg

Carbohydrates 51 g Saturated fat 9 g Total sugars 42 gm

Protein 7 g Cholesterol 130 mg Dietary fiber 1 g

Diabetic exchanges per serving: ½ milk, 1 starch, 2 carb, 3 fat.

Fresh Strawberry Pie With Oil Crust

Serves 6 to 8.

Note: It’s best to use regular Jell-O to thicken and flavor the glaze. A 3-oz. box is enough for 2 pies, so save the rest for another day. This recipe also is great with fresh peaches and peach Jell-O. From Kim Ode.

• 1 1/3 c. flour

• 2 tbsp. plus 3/4 c. sugar, divided

• 1/4 tsp. salt

• 1/3 c. plus 1 tbsp. neutral oil such as canola

• 3 tbsp. milk

• 2 (1 lb.) cartons of strawberries

• 3/4 c. water

• 2 tbsp. cornstarch

• 3 tbsp. strawberry-flavored Jell-O (save remainder for another pie, or make a half-batch of Jell-O)

Directions

Preheat oven to 350 degrees.

Combine flour, 2 tablespoons sugar and salt in a pie plate.

Mix together oil and milk until creamy, then pour over dry ingredients. With a fork, slowly blend the mixture until it’s evenly moistened and begins to come together. Don’t overwork it. Press mixture across the bottom and up the sides of pan as evenly as possible. For a smooth edge, hold your thumb along the rim as you press the dough against it. Prick the bottom and sides with a fork about a dozen times to let the crust release steam.

Bake for 15 minutes. Let cool on wire rack.

While the crust is baking, start preparing the filling: Wash and core strawberries. You can set aside some smaller ones if you want whole berries in the filling. Otherwise halve or quarter the berries and set aside.

In small saucepan, whisk together 3/4 cup water, 3/4 cup sugar and cornstarch. Over medium-high heat and stirring constantly, bring mixture to a boil. Stir for another 30 seconds; it will suddenly become translucent. Remove from heat and stir in Jell-O.

Arrange half of the sliced berries in the pie shell and spoon over about one-third of the glaze. Arrange the remaining berries in the shell and coat with remaining glaze.

Chill for several hours before serving.

Nutrition information per each of 8 servings:

Calories 320 Fat 11 g Sodium 100 mg

Carbohydrates 52 g Saturated fat 1 g Total sugars 31 gm

Protein 3 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: ½ fruit, 1 starch, 2 carb.

Chocolate Pie With Saltine Crust

Serves 6 to 8.

Note: This filling is adapted from “The Pioneer Woman.”

• 32 saltine crackers

• 3 tbsp. plus 3/4 c. sugar, divided

• 5 tbsp. butter, melted

• 2 tbsp. cornstarch

• Pinch of salt

• 1 1/2 c. milk

• 2 egg yolks

• 4 oz. bittersweet chocolate, chopped in quarter-inch pieces

• 1 tsp. vanilla

• 1 tbsp. butter

Directions

Preheat oven to 350 degrees.

Place crackers in a heavy-duty sealable bag and crush with a rolling pin into crumbs that resemble sand, leaving some larger crumbs for texture.

Pour into an 8-inch pie plate. Mix in 3 tablespoons sugar, then pour melted butter over all. With a fork, slowly blend the crumbs and butter until mixture is uniformly moistened. Press mixture firmly evenly across bottom and up the sides of pan. Pressing with a small measuring cup (the one you used for sugar) helps pack the crust and makes a smooth, even surface. Bake for 15 minutes.

While the crust is baking, prepare the filling: In a medium saucepan, whisk together 3/4 cup sugar, cornstarch and salt.

In a small bowl, whisk together milk and yolks and add to dry ingredients. Over medium heat, and stirring constantly, cook mixture until bubbles appear around the edge. Cook for 20 more seconds as it begins thicken. Remove from heat and add the chocolate, stirring until it’s melted. Stir in vanilla and butter.

Pour filling into warm pie crust. Cool completely on wire rack, then carefully cover with plastic wrap and chill several hours or overnight.

Nutrition information per each of 8 servings:

Calories 340 Fat 17 g Sodium 230 mg

Carbohydrates 44 g Saturated fat 9 g Total sugars 31 gm

Protein 4 g Cholesterol 70 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 starch, 2 carb, 3 ½ fat.

Simple Recipes Using Refrigerated Pie Dough

As great as it would be to cook entirely from the odds and ends in the refrigerator, most of us lack something to tie the disparate ingredients together. Whether it’s dinner or dessert you’re after, keeping refrigerated pie dough on hand will enable to you to churn out culinary creations no matter how depleted your pantry. Don’t believe it? We’ve dug up six recipes to show you how. As long as you have a few things on hand, making your next meal will be a complete breeze.

1. Homemade Lemon Toaster Pastries

Make pastries using refrigerated pie crust | iStock.com

So these are only kind of homemade, but you’ll be wowed by how much better toaster pastries taste when you build your own out of refrigerated pie crust and some basic ingredients. Give it a try with these glazed lemon breakfast treats from Tatertots & Jello. Unlike most store-bought versions, this recipe doesn’t taste too sweet thanks to the pucker power of lemon curd.

If you prefer a more traditional filling, you can also substitute any type of fruit jam or spread. If you’re feeling especially indulgent, you can even fill these toaster pastries with chocolate-hazelnut spread. If you opt for this rich version, use milk for the glaze instead of lemon juice.

Ingredients:

  • 1 (15-ounce) package refrigerated pie crust
  • 1 jar store-bought lemon curd
  • 1 egg
  • 1 tablespoon water
  • ½ cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • Rainbow sprinkles

Directions: Preheat oven to 425 degrees Fahrenheit. Gently whisk egg and water to combine in a small bowl. Trim each dough round into a square, then cut each into 4 rectangles.

Brush edges of four crust triangles with egg wash, then spread 1 tablespoon lemon curd evenly over the center. Top with a second crust rectangle, and press edges with the tines of a fork to seal. Transfer pastries to a baking sheet and bake for about 12 minutes, or until pastry is golden.

Meanwhile, combine powdered sugar and lemon juice in a small bowl, stirring to remove any lumps.

Remove pastries from oven and let cool. Drizzle glaze over each pastry, then dust with sprinkles. Allow glaze to set, then serve.

2. Broccoli-Cheddar Quiche

Quiche | iStock.com

Though quiche might typically appear on breakfast menus, it works just as well for a filling lunch or dinner. The creamy egg pie is also as delicious cold as it is hot, making it perfect to pack for lunch during the week. One of our favorite versions is this broccoli and cheese recipe from Martha Stewart. With so much flavor and texture, you might not even notice it’s a meat-free meal.

Ingredients:

  • All-purpose flour
  • 1 single-crust pie dough
  • 1 tablespoon unsalted butter
  • 2 cups medium diced yellow onion
  • Coarse salt and pepper
  • 6 large eggs
  • ¾ cup heavy cream
  • ¾ pound broccoli florets, steamed until crisp-tender
  • 1 cup grated sharp cheddar cheese

Directions: Preheat oven to 375 degrees Fahrenheit. Lightly flour a work surface and rolling pin, then roll dough into a 12-inch round. Transfer to a 9-inch pie plate, fold overhang, then crimp edges. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and lightly golden, about 20 minutes. Remove parchment and weights from crust.

Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook until lightly golden, about 8 to 10 minutes. In a medium bowl, whisk eggs and cream to combine. Add onion, broccoli, and cheese. Season with ½ teaspoon salt and ¼ teaspoon pepper. Whisk to combine, pour into crust, and bake until center is just set, about 40 to 45 minutes. Serve warm or at room temperature.

3. Baked Chorizo Chili Quesadilla

Quesadilla filling | iStock.com

Cooking quesadillas for more than one person doesn’t work all that well. Most skillets only accommodate one tortilla stack at a time, so the first quesadilla is cold long before the last one even hits the pan. By making Pillsbury’s baked quesadilla, you’ll be guaranteed that everyone’s supper is hot at the same time. Just cook a simple chorizo and corn filling, then sandwich it between two pie crusts with a sprinkle of cheese. After 30 to 40 minutes in the oven, dinner will be ready.

Ingredients:

  • 1 (10-ounce) box frozen corn in butter sauce
  • 10 ounces ground pork chorizo
  • ½ cup chopped onion
  • ¼ cup tomato paste
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) box refrigerated pie crusts
  • 2 cups shredded pepper jack cheese

Directions: Preheat oven to 375 degrees Fahrenheit. Heat a 12-inch skillet over medium-high heat, then add chorizo, onion, and tomato paste. Cook, stirring frequently, for 6 to 8 minutes, or until thoroughly cooked. Add corn and beans and cook 2 to 3 minutes longer, stirring occasionally, until heated through.

Unroll one pie crust on a large ungreased or parchment-lined baking sheet. Sprinkle ⅔ cup cheese over crust, leaving a 1-inch border. Top with chorizo mixture, then another ⅔ cup of cheese.

Moisten edge of crust with water, top with second crust, and press edges to seal. Cut three slits in top crust, transfer to oven, and bake for 30 to 40 minutes, or until golden brown. Remove from oven, sprinkle with remaining cheese, and bake 3 to 4 minutes longer, or until cheese melts. Let stand for 10 minutes. Serve.

4. Sausage and Pepperoni Pizza “Pie”

Pizza pie | iStock.com

Anyone who likes deep dish pizza will go nuts for this meaty pie from Epicurious. The recipe calls for sausage, pepperoni, and olives, but you can add any of your other favorite toppings. Those who go for supreme will want to add some bell pepper and mushrooms to the mix.

This pie is super speedy to put together thanks to jarred pasta sauce, but some of them can be a little high in sugar. If you’re trying to cut back on the sweet stuff, making your own is surprisingly easy. We like this simple version from Rachael Ray Every Day.

Ingredients:

  • 1 pound Italian sausage
  • 1 (15-ounce) package refrigerated pie crusts
  • 1 teaspoon all-purpose flour
  • 1 (8-ounce) package sliced mozzarella
  • 2 cups purchased tomato pasta sauce
  • 1 cup shredded Monterey Jack cheese
  • 3 ounces thinly sliced pepperoni
  • ½ cup pimento-stuffed olives

Directions: Preheat oven to 425 degrees Fahrenheit. In a heavy medium skillet set over medium heat, brown sausage until fully cooked, turning occasionally. Drain excess fat, then dice sausage.

Dust one side of one crust with 1 teaspoon of flour. Transfer to a 9-inch pie pan, flour-side down. Press into pan. Arrange half of mozzarella over crust, followed by ½ cup sauce, and half of Jack cheese. Drizzle another ½ cup sauce over cheese. Top with half of pepperoni and half of sausage. Repeat layer with mozzarella, sauce, Jack, pepperoni, and sausage. Sprinkle with olives and drizzle with remaining sauce. Top with another pie crust and pinch edges to seal. Crimp border.

Transfer to oven and bake until golden, about 40 minutes. Let stand at least 30 minutes. Serve.

5. Chicken Pot Pie Soup

Chicken pot pie soup | iStock.com

The thought of making chicken pot pie in less than an hour is laughable, unless you cook the filling and pastry separately. Try the method with Food Network’s creamy chicken soup. You bake the pie crust as the soup simmers, which drastically cuts down on the total cooking time. The leftover potential is also great because you won’t have to worry about the crust getting soggy. Just store the leftover crust in a zip-lock bag at room temperature.

Ingredients:

  • 1 disk refrigerated pie dough
  • Freshly ground pepper
  • ½ teaspoon plus a pinch of poultry seasoning, divided
  • 2 tablespoons unsalted butter
  • 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
  • Kosher salt
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup half-and-half
  • 3 medium Yukon gold potatoes, chopped
  • 1 (10-ounce) package frozen mixed peas and carrots

Directions: Preheat oven to 425 degrees Fahrenheit. Unroll pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning. Cut into quarters, transfer to oven, and bake until puffed and golden, about 10 minutes.

Meanwhile melt butter in a large pot over medium-high heat. Add chicken and ½ teaspoon salt. Cook without stirring for 2 minutes, then continue to cook, stirring, 1 minute longer. Transfer chicken to a bowl.

Add celery, onion, flour, ½ teaspoon salt, and ½ teaspoon poultry seasoning. Cook, stirring, for 1 minute. Stir in 2 cups water, the broth, half-and-half, and potatoes. Cover and bring to a simmer. Reduce heat to medium and simmer, partially covered, for 10 minutes. Add peas and carrots and simmer until vegetables are tender, about 6 minutes. Return chicken to pot and simmer until cooked through, about 1 minute. Divide among bowls and top with crust. Serve.

6. Mini S’mores Hand Pies

Mini s’mores hand pies | iStock.com

Betty Crocker’s campfire-inspired hand pies give you the taste of s’mores without having to build a bonfire. The assembly takes a bit of patience, but the gooey, chocolaty results are worth the extra effort. You can even make these ahead of time and keep them stored in the freezer for when your sweet tooth strikes.

Ingredients:

Crust

  • 1 (15-ounce) package refrigerated pie crusts
  • ½ cup graham cracker crumbs
  • ¼ cup sugar
  • 3 tablespoons unsalted butter, melted

Filling

  • ½ cup marshmallow creme
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons sugar
  • ½ cup chocolate chips

Directions: Preheat oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Unroll crusts and cut 10 rounds from each crust using a 3-inch round cutter. In a small bowl, mix cracker crumbs and ¼ cup sugar. Brush both sides of pie crust rounds with butter and dip in crumb mixture to coat.

Place 10 coated pie rounds on prepared cookie sheet. Stir together all filling ingredients. Spoon 1 heaping tablespoon of filling into the center of each round. Top with remaining crust rounds and pinch edges to seal.

Bake hand pies for 9 to 12 minutes, or until golden brown. Serve warm or at room temperature.

Yunhee Kim Many recipes call for piecrusts to be blind-baked — that is, precooked without the filling so that the crust can set enough to form a seal. Partial blind-baking, called for in our Pumpkin Pie with Pecan Brittle and Old-Fashioned Pecan Pie recipes, gives the crust a head start to keep wet fillings from causing a soggy bottom crust; pies with no-bake fillings, such as our Dark Chocolate-Walnut Caramel Pie, require a fully blind-baked crust. First, prepare your 9-Inch Baked Pie Shell, then follow these tips.

  • Chill the raw pie shell at least 15 minutes before lining with foil. This will firm the dough enough to protect the decorative edge while you press foil into place.
  • Use pie weights, dry beans, or uncooked rice to half-fill the foil liner in the pie shell. (Beans and rice can be used again for baking blind — but not in cooking, since the oven heat dries them out.)
  • Bake the pie shell partway with foil and weights to set it and help keep its shape, then remove foil and weights to continue baking and allow crust to brown evenly.
  • Let crust cool at least 10 minutes before adding your filling, unless recipe specifies otherwise.
  • Pay attention to the oven temperature before baking filled pie shell, as many recipes reduce the temperature after blind-baking.
  • Check the edge while the filling is baking when using a blind-baked crust. If it gets too dark, loosely cover the edge with a strip of foil.

This tutorial will show you how to blind bake a pie crust for any filled pie recipe!

Pre-bake your pie crust to make a pie with an unbaked filling like a cream pie.

PIN IT NOW TO SAVE FOR LATER!

Have you ever heard the term “blind bake” before? Blind baking, or baking blind (or pre-baking) is the process of baking a pie crust without filling. This method is used when you’re going to be filling a pie crust with an unbaked filling, like a cream pie or lemon meringue.

Blind baking isn’t just as easy as popping a pie crust in the oven. Pie crust is a delicate thing and baking it without using the proper blind baking process will cause breakage, bubbling, or shrinking.

I’ve tried blind baking with so many methods over the course of my life but this easy method is the one that always works without fail. If you blind bake a pie crust using this method you will not have any shrinkage or breaking of your pie crust.

So, how do you blind bake a pie crust?

There are just a few simple rules for pre-baking a crust:

1. Keep the pie crust COLD before blind baking.

You want your pie crust to be absolutely cold before baking, especially if you’re using my all butter pie crust. Butter has a lower melting point than shortening so it will shrink more than a shortening crust. Keeping the pie crust cold will eliminate shrinking or melting.

Chill the pie crust for at least 4 hours in the refrigerator or freeze for at least 30 minutes. You can also bake my pie crust recipe (or any one, for that matter) straight from the freezer.

2. Use some sort of pie weights to weigh down the pastry.

Pie weights are what a lot of bakers and chefs use to blind bake pie crusts, but you can definitely blind bake a pie crust without weights. I, in fact, don’t even own pie weights. They’re an added expense and then I need to store them. Why use pie weights when you can use something you already have in your pantry?

Things you can use to blind bake in place of pie weights:

  • Rice
  • Beans
  • Lentils

Note that you won’t be able to cook with these things after you’ve used them for pre-baking your pie crust, but they’re easier to use in a pinch.

Regardless of what kind of weight you use, parchment paper is a MUST to shield your crust from whatever you’re filling it with.

3. Double baking ensures a crispy crust that’s fully baked.

I double bake my pie crust when I’m blind baking. I bake it first with the weights to start baking the edges, and then I remove the weights to bake it again to ensure that the bottom is crispy and completely cooked through.

Be sure to mark the bottom of the crust with the tines of a fork to prevent bubbling of the pastry before you pop it back in for the second bake.

How long does it take to blind bake a crust?

It takes about 40 minutes to fully blind bake a pie crust. Once it cools, it’s ready to fill with any cream filling or pie filling!

Blind baking a pie crust ensures a crispy crust that won’t shrink or bubble during baking!

Blind baking a pie crust is important for when you’re making a pie with an unbaked filling, like a cream pie. This method will make your pie crust perfectly pre-baked. 2 from 1 vote Prep Time 10 minutes Cook Time 40 minutes Chill time 30 minutes Total Time 50 minutes Yield 1 9-inch pie crust Serving Size 1 pie crust Save Recipe Leave a Review

  • 1 All butter pie crust (or a frozen or refrigerated crust)
  • Rice, lentils, pie weights, or beans (for baking)
  • Prepare crust as directed in recipe. Place in pie plate and crimp as desired.
  • CHILL the pie crust for AT LEAST 4 hours or freeze for 30 minutes to one hour before baking.
  • Preheat oven to 425°F.
  • Place parchment paper in the bottom of the pie crust, making sure to make the parchment flush with the crust. Fill the pie with pie weights, rice, lentils, or beans. (Note: the rice, lentils, and beans will not be usable for cooking after blind baking in this manner.)
  • Place pie on a cookie sheet. Bake for 20-25 minutes, or until the edges of the crust are starting to brown.
  • Remove the crust from the oven. Carefully remove the parchment and pie weights. Using a fork, poke holes all over the bottom of the crust.
  • Bake for an additional 20-25 minutes, or until crust is browned and cooked through. Cool before filling as desired.

Recipe Video

Recipe Notes

For bake time – this recipe was made using my all butter pie crust. If you use a different pie crust recipe (or a refrigerated crust) be sure to check with that recipe on bake time. You can use this method for blind baking but not all crust recipes bake at the same amount of time.

Nutrition Information

Serving: 1pie crust | Calories: 776kcal | Carbohydrates: 82g | Protein: 10g | Fat: 44g | Saturated Fat: 13g | Sodium: 695mg | Potassium: 164mg | Fiber: 4g | Calcium: 32mg | Iron: 4.4mg

Nutritional information not guaranteed to be accurate

Course Dessert Cuisine American Keyword pie Save Recipe

Be sure to check out my tutorial on how to make the best pie crust and also check out my list of pies (and no bake pies too, for all your cream pie desires).

Blind bake a crust today to make one of these delicious pies:

Coconut Banana Cream Pie has a delicious homemade filling!

Apple Pie Filling is the perfect filling for a pre-baked crust.

All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

This post may contain affiliate links. For more information, read my disclosure policy.

Published on: October 3, 2018

Prebaked Pie Shell

  1. In a large bowl, combine the flour with the lard, butter, and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should still be able to see chunks of fat.
  2. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Cut into 2 pieces and place each inside an airtight bag. Seal the bags, pressing out any air, and chill for 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week. Roll out half of the dough to a 12 inch round about 1/8 inch thick and use it to line a buttered and floured 10 inch pie pan, pressing the dough well into the bottom and up the sides without stretching. Chill for 30 minutes. Preheat the oven to 350 degrees. Cut out a circle of aluminum foil or parchment paper and fit it into the chilled pie shell. Fill with rice, beans, or ceramic pie weights and bake the pie shell for about 15 minutes, or until the edges are just golden and beginning to pull away from the sides of the pan.
  3. Remove the paper and the weights and return the shell to the oven to finish cooking for 5 to 10 minutes more. Cool on a rack.

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Learn how to blind bake pie crust two ways for a partial baked pie crust and a fully baked pie crust. Easy guide for why you want to blind bake and the pies that should have a blind baked crust!

Have you ever read directions for a pie recipe and the recipe called for blind baking the crust? You might know what that means but there are some of you that might be like, “what is blind baking a pie crust?!”.

You’re not alone! Maybe you’ve heard the term “par-bake” instead? Blind baking is the same thing.

Haven’t heard of par-baking a pie crust either? Don’t worry! I’ve got you covered 😎

Let’s do this!

Why Blind Bake Pie Crust

A partially blind baked pie crust will help keep the bottom pie crust from becoming soggy. If you’ve ever watched the Great British Baking Show, you’ve probably frequently heard the phrase “soggy bottom”.

When you add very wet fillings like quiche fillings or even some fruit fillings, the bottom pie crust can become over-saturated and “soggy”. Partially blind baking the bottom crust can help prevent that.

When it comes to custard pies, like Coconut Cream Pie, the filling is cooked separately from the crust. In cases like that, you’d want to fully blind bake your pie crust. Meaning, you completely cook the crust without any filling.

How to Partially Blind Bake Pie Crust

Step 1. Place your crust in the pie dish

Step 2. Cover the crust with parchment paper.

Step 3. Add pie weights (the parchment paper prevents the weights from sinking and baking into the crust)

Step 4. Bake according to directions

How Long to Blind Bake Pie Crust

How long to blind bake a pie crust depends on whether you’re partially blind baking or fully baking your crust. Partially baking will take 20 minutes. A fully cooked blind baked pie crust will take 30-40 minutes.

If you’re using a store-bought crust or frozen crust, check the packaging for instructions.

<< pin this post to your baking board >>

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

What Kinds of Pies Need a Blind Baked Crust?

Pies that call for a partially baked pie crust are quiches (like my Ham and Cheese Quiche and my Bacon and Swiss Quiche) and sometimes pumpkin pie and fruit pies. While I don’t do it, some people like to partially bake the bottom crust to a fruit pie to prevent having a soggy bottom.

There’s that phrase again. I feel like I’m a judge on TGBBS saying “soggy bottom” more times than you can count. Come to think of it, that might make a really fun drinking game if you’re watching with a bunch of your baking friends 🤣

Some pies call for a fully blind baked pie crust and the filling is added after the pie crust is baked and completely cooled. Custard pies, cream pies, and pudding pies are the perfect example. Coconut Cream Pie, Chocolate Cream Pie, Butterscotch Pie, Lemon Meringue Pie, Banana Cream Pie, and French Silk Pie all call for a fully baked pie crust.

<< pin this post to your desserts board >>

Can you use a gluten free pie crust for blind baking?

YES! This blind baking guide works for both regular pie crust made with wheat flour and for gluten free pie crust. In fact, all the pictures here are of my gluten free pie crust which is the only pie crust I ever make anymore.

And don’t worry, if you don’t need a gluten free crust and you’re not into making your own crust from scratch, you can also use the store-bought pie crusts that come rolled up in a box (like Pillsbury). If you purchase a frozen crust that’s already in a pie pan, there’s probably blind baking directions included in the packaging so it would be best to follow those baking directions that are provided.

How to Bake a Pie Crust Without Shrinking

Butter, or fat of choice, in your pie crust melts during the baking process. In order from preventing the pie crust from shrinking down the sides of your pie pan, you want to line it with parchment paper and then fill the pie with pie weights or dried beans. The parchment paper prevents the weights from being baked into the crust and the weights themselves keep the pie crust in place and prevent the sides from sliding down.

Equipment Needed to Blind Bake Crust

  • Pie Plate
  • Parchment Paper
  • Pie weights or dried beans (or a combination of both
    • Please note, dried beans that have been baked/used for pie weights can not be eaten.
    • I use a combination of pie weights and dried beans and store them in an airtight glass jar.

TELL ME: Have you ever blind baked pie crust before? If so, what’s your favorite kind of pie/quiche filling for a par-baked crust?

Happy baking, friends! Enjoy!

Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
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Ingredients

  • Homemade Pie Curst

Instructions

  1. Prepare your pie crust and chill one hour.
  2. Preheat oven to 350 degrees.
  3. Roll out the chilled dough for one 9-inch pie crust.
  4. Transfer the dough to the pie dish.
  5. Cover with parchment paper and fill with pie weights or dried beans.
  6. Bake the pie crust for 20 minutes then remove the crust from the oven and carefully remove the pie weights and parchment paper. Use the parchment to lift the weights out of the shell. At this stage, your crust is partially baked. If your recipe calls for a partially-baked crust (like quiche), your job here is done – DO NOT continue to step 6.
  7. For a fully-baked crust, prick the bottom of the crust with a fork several times once you remove the weights and parchment paper. Then return the crust to the oven and bake for an additional 10-20 minutes or until the pie crust is set and slightly browned.

Notes

  • I use my gluten free pie crust recipe for this method.
  • Pie crust must be chilled at least one hour before baking.
  • The French phrase for blind baking is cuire à blanc.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

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