Should I bake the bottom pie crust first?

Pies—whether fruit-filled, pecan or pumpkin, or chocolate cream—hold a special place on the holiday dessert table, as well as in the American kitchen. But it is so disappointing to cut into that beautiful pie you made only to discover the bottom crust is soggy. Well, you are not alone—many people have trouble with the bottom of a pie crust turning soft and damp. Luckily, there are a few simple tricks you can use to prevent this, from where you place the pie in the oven to creating a barrier between filling and crust.

Bake it Blind

One of the fool-proof ways to assure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream, or partially if the whole pie needs to bake—before adding the filling. To avoid the crust from bubbling up, you can place a piece of parchment paper and weigh it down with pie weights before placing in the oven.

Choose a Rack

Which rack you use in the oven can help assure a crispier crust. Baking the pie on a lower rack in your oven will concentrate heat on the bottom of the pie and help the crust crisp. The bottom crust does have to hold all of the moisture and liquid of the filling, so this is a good idea whether or not you have problems with a soggy crust.

Brush the Bottom

Coating the surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

Use a Cookie Sheet

Putting the pie that is ready for the oven on a hot cookie sheet helps liquefy the solid layers of fat in the pastry so the dough will become impermeable to the liquid in the pie filling. Before you start assembling the pie, put a cookie sheet in the oven. Remove the cookie sheet from the oven (don’t forget an oven mitt—it will be very hot!) and set the pie on it. Then bake as usual.

Make a Thicker Crust

The bottom crust has to be sturdier than the top crust, so a little extra added heft is a good idea. Roll the bottom crust slightly thicker than the top crust, which should prevent the filling's moisture from seeping through the entire layer of dough. 

Add a Layer

You can create a barrier between the filling and the dough by adding an ingredient that won't change the flavor of the pie. Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy. 

Fill It While It’s Hot

A hot filling will help set the crust before it even goes into the oven, reducing sogginess. So, if the recipe calls for adding the filling while it's hot, don't let the filling cool before you add it to the crust.

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories

updated Oct 19, 2022

Blind baking, or pre baking a pie crust, is the trick to better pie. You won't have to worry about the filling overcooking or a soggy crust.

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Credit: Photo: Julia Gartland; Food Styling: Jessie YuChen

The whole concept of blind baking a pie crust can sound rather intimidating to the uninitiated — particularly if you’re already feeling intimidated by the idea of baking a whole pie to begin with.

If this sounds like you, help is here! Blind baking is really nothing more than letting the pie crust bake for a little while on its own before you add the filling. It’s an easy process — especially once you know a few key steps.

(Image credit: Emma Christensen)

What Is Blind Baking?

All blind baking means is partially, or sometimes completely, baking a pie crust before you add a filling. You might wonder why we don’t just throw the crust in the oven as it is. The purpose of blind baking, aside from partially cooking the crust, is to prevent the pockets of steam in the dough from puffing up, which makes it easier to add the pie filling. The sides of the crust may also sag before they start to crisp, leaving you with a not-so-attractive slouching effect. The pie weights help to weigh down the crust and keep its shape.

When Do You Need to Blind Bake a Crust?

There are two times when blind baking is necessary: When we’re making a custard pie or when the pie filling is unbaked. With a custard pie, like a pumpkin pie, the moisture in the filling can make the crust soggy before it has time to actually bake. Blind baking the crust until it’s half-baked helps the crust stay firm. With an unbaked filling, like with a French silk pie, blind baking just makes sure the crust is fully baked before you add the filling.

But don’t worry — you shouldn’t have to guess very often. Your recipe will almost always tell you when blind baking is necessary. If you see a recipe that calls for a “cooked and cooled” pie crust, this is also another indicator that you’ll need to blind bake the crust before making the recipe.

Docking vs. Pie Weights

You might see some recipes that call for blind baking the crust by “docking” the pie instead of using pie weights. This simply means to prick the crust all over with the tines of a fork. These pinhole pricks allow steam to escape, preventing the crust from puffing up, and has the advantage of being a little quicker and less fussy than using pie weights.

Personally, I still like using pie weights for the added support they give the sides as they’re baking. If your filling is very liquidy, there’s also some risk that the filling will seep into the holes and make the crust soggy.

Tips for Blind Baking Success

You can blind bake like a pro by keeping a few tips in mind.

• Line the unbaked pie crust with parchment paper or aluminum foil.
• Use pie weights, dried beans, or clean coins to weigh down the lined crust so the bottom doesn’t puff and the sides don’t slouch while it bakes.
• Once the crust is set — and you’ll know this because the edges will turn golden — remove the weights and let the crust cook a little longer on its own.
• Want a partially baked crust? Take a look at the bottom. You want it to look dry and flaky, but still pale. For a fully baked crust, cook until the bottom turns a light golden color. The whole process won’t take more than 15 or 20 minutes.

Is That All I Need to Know?

Yup! These are the basic steps for blind baking a pie crust for any recipe you come across. Here are a few more resources to check out.

More Reading on Blind Baking Pie Crusts

• Docking vs. Pie Weights to Blind Bake a Pie Crust
• Pie Weights: What They Are and How to Use Them
• How and When to Dock a Pie Crust
• No More Shrinkage: 4 Tips for Blind Baking a Pie Crust
• Can You Cook Beans After Using Them as Pie Weights?

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How To Blind Bake a Pie Crust

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Blind baking, or pre baking a pie crust, is the trick to better pie. You won't have to worry about the filling overcooking or a soggy crust.

YieldMakes 1 pie crust

Prep time 10 minutes

Cook time 17 minutes to 22 minutes

Show Nutrition

• alcohol-free
• egg-free
• kidney-friendly
• fish-free
• peanut-free
• low-potassium
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• sugar-conscious
• tree-nut-free
• soy-free
• low-sugar
• red-meat-free

Per serving, based on 6 servings. (% daily value)

• Calories 170
• Fat 9.7 g (14.9%)
• Saturated 3.7 g (18.3%)
• Carbs 19.5 g (6.5%)
• Fiber 0.7 g (2.7%)
• Sugars
• Protein 1.1 g (2.3%)
• Sodium 156.1 mg (6.5%)