If you've always wondered when you're supposed to blind bake pie crust, this expert offers some advice you may need to hear.

Blind baking (sometimes called prebaking) means partially or fully baking a pie or tart crust before adding filling. This ensures the crust is fully baked so you don't end up with a soggy bottom.

If you are using a no-bake filling, return the crust to the oven after removing the pie weights and bake through until golden brown, 12 to 15 minutes more. Let cool to room temperature. You Might ...

This post originally appeared in the November 7, 2022 edition of The Move, a place for Eater’s editors and writers to reveal their recommendations and pro dining tips — sometimes thoughtful ...

Some pie recipes call for ‘blind baking,' which is partially baking the crust to prevent a soggy crust. You can purchase specially designed pie weights (they look like a necklace of ball bearings).

Par-baking means partially baking your crust before you add the filling. You don’t get the crust fully browned, but you get it most of the way there before adding the filling.

She adds that you can always tent the pie with foil as it finishes baking if the crust starts to overbrown, i.e. burn. Keep in mind that these parameters apply to fruit pies.