Blind Baked Crust

Blind Baked Crust

Blind Baked Crust



  • Roll out pie crust to around a 12 inch round. Place in a 9 inch-is plate.
  • Cut excess if any and crimp edges.
  • Put a piece of parchment or foil inside, covering the pie crust.
  • Pour the pie weights or beans on top of the foil. Bake the shell at 400 degrees for 15 minutes.
  • Take the pie out, remove the foil with the pie weights.
  • Prick the bottom of the crust with a fork all over and pot back in oven for another 8 minutes. Let cool.
  • It’s now ready to put a filling in. Enjoy!

You can use this for my sausage pie recipe.

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