how long to blind bake pie crust

The time it takes to blind bake a pie crust can vary depending on the size of the pie, the thickness of the crust, and the temperature of the oven. Here are some general guidelines:

Small pie (8-9 inches):

• Preheat oven to 375°F (190°C).
• Line the pie crust with parchment paper or aluminum foil, leaving some overhang for easy removal.
• Fill with pie weights or dried beans.
• Bake for 15-20 minutes.

Medium pie (9-10 inches):

• Preheat oven to 375°F (190°C).
• Line the pie crust with parchment paper or aluminum foil, leaving some overhang for easy removal.
• Fill with pie weights or dried beans.
• Bake for 20-25 minutes.

Large pie (10-12 inches):

• Preheat oven to 375°F (190°C).
• Line the pie crust with parchment paper or aluminum foil, leaving some overhang for easy removal.
• Fill with pie weights or dried beans.
• Bake for 25-30 minutes.

Check for doneness:

• After the recommended baking time, remove the pie from the oven and carefully lift the parchment paper or foil.
• Check if the crust is lightly golden brown and set. If not, return it to the oven for an additional 5-10 minutes.

Tips:

• To prevent the crust from becoming too brown, you can cover the edges with foil or a pie shield.
• If you’re using a convection oven, reduce the baking time by 5-10 minutes.
• Blind baking is also known as "pre-baking" or "dry baking." It’s a technique used to bake a pie crust without filling, which helps prevent the crust from becoming soggy.

Remember, the key to a successful blind bake is to not overbake the crust. You want it to be lightly golden brown and set, but still tender and flaky.