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18/05/2026
World Baking Day is observed every year on the third Sunday of May, and while ordering in or going out for baked goodies is always a great idea, why not try something new this year? Introducing blind baking, which entails the baking of a pie crust before the filling is added to it. Usually, baking anything is always timed, but for blind baking, one tends to use the nose, not keep checking the timer or how the pie looks during baking. Thus, the term ‘blind’.
Whether you are a beginner or someone who knows their way around the kitchen and baking ingredients, this World Baking Day, try the blind baking technique. You can try something completely new or revisit your favourite recipe that entails blind baking. This day was originally conceived as a campaign to encourage people to bake something and give it away to show that they care. Over a decade later, the spirit is the same, but the ambition has grown since then.
Blind baking helps bake flawless pastry, which, without this technique, might just turn out to be a disappointing soggy one. Once you have a firm enough baked crust, adding fillings that need no cooking becomes a breeze. It takes a little extra care in the oven, and this technique is the foundation of dozens of classic baking recipes, yet many bakers skip it without fully understanding what they are losing.
Blind baking is the technique of baking a pastry shell or pie crust before any filling is added. The crust goes into the oven empty, lined with parchment paper and weighted down, with small rocks, dried peas or pie weights, so the crust can set its structure, develop colour, and form a moisture barrier to keep the wet filling, without developing a soggy bottom or leaking.
As for the curious name: historians are not quite sure how the term originated. Some guess it is a riff on the French translation of blind baking, ‘cuire à blanc’, since ‘blind’ sounds similar to ‘blanc’. Others suggest it refers to the fact that you do not see the crust as it pre-bakes, but instead use your nose to determine whether it is done, as the pie tends to be hidden under a layer of parchment and weights.
Blind baking refers to fully baking an empty pie shell and is used for recipes that call for a filling that will not be baked at all, such as custard cream, pastry cream, or lemon curd. Par-baking means partially baking the crust, which then finishes baking once a filling is added and the whole pie returns to the oven. Here is a simple way to decide which you need:
The Case |
Technique To Use |
Examples |
Filling requires no further baking |
Full blind bake |
Lemon meringue pie, banoffee pie, chocolate cream pie, fruit tart with pastry cream |
Filling requires more oven time |
Par-bake (partial blind bake) |
Quiche, pumpkin pie, pecan pie, custard tarts |
No pre-baking needed |
Skip blind baking |
Double-crust apple pie, double-crust meat pie |
Want extra-crisp base |
Par bake |
Any pie where the crust texture is a priority |
When you have a wet filling that also requires baking, like pumpkin pie, par-baking ensures the filling does not make the crust too soggy, and the time in the oven needed to fully cook the filling does not over-bake the crust.
The process is straightforward once you understand each step's purpose. Here is what you need and why each stage matters:
What You Need:
Prepared, chilled pastry (shortcrust or any standard pie dough)
Parchment paper or greaseproof paper
Pie weights, dried beans, or dried lentils
A fork (for docking)
A 9-inch pie tin or tart tin
The Method:
Chill the dough first. It is important to chill your dough before lining your pie, as this prevents the butter from melting too quickly and helps the pastry hold its shape once filled. Give the dough at least 30 minutes in the fridge before you roll it out.
Roll and line the tin. Roll the dough to about 3-4mm thickness, fit it snugly into the tin, and trim the edges. Press into the corners carefully to avoid air pockets.
Dock the pastry. Prick the base of the crust with a fork; this is known as docking the pastry, and let steam escape to prevent it from puffing up in the oven.
Line with parchment. Scrunch the parchment paper into a tight ball and then open it out again before using it to line the pastry case. Scrunching the paper first ensures it fits into the edges of the tin snugly.
Fill with weights. Fill the parchment-lined crust with pie weights or dried beans to ensure the pie crust will not shrink or bubble up while it bakes. Fill to the very top of the tin and distribute evenly.
First bake. Bake at 180-200°C for 15-20 minutes, until the sides are lightly set and just beginning to colour.
Remove the weights. Carefully lift out the parchment and weights (they will be very hot). If making a fully blind-baked crust, brush the base and sides with lightly whisked egg white and a splash of water to seal the pastry, then return to the oven for a further 5 minutes until pale gold, dry, and firm to the touch.
Cool before filling. Allow the crust to cool completely before adding any filling, particularly for no-bake recipes.
On World Baking Day, these are the baking recipes most likely to call for the technique, and all of them reward the extra step with a dramatically superior result:
Quiche Lorraine or vegetable quiche has an egg custard filling that is wet and relatively quick-cooking; a par-baked crust ensures a crisp, fully cooked base
Lemon meringue pie: the lemon curd filling is cooked separately on the stovetop; the crust must be fully blind-baked
Chocolate cream pie: the pudding or ganache filling sets in the fridge; the crust must be fully baked before filling
Banoffee pie, with a no-bake caramel and cream filling, the crust needs to be completely baked and cooled
Fruit tarts with creme: the pastry cream is made separately; the tart shell is fully blind-baked, cooled, then filled and decorated with fresh fruit
Pumpkin pie or sweet potato pie: the dense custard filling cooks slowly; a par-baked crust gets a head start and avoids a raw base
Even experienced bakers run into problems with blind baking. Here are the most frequent ones and their fixes:
Crust slides down the sides: the dough was not chilled enough before baking. Always rest it in the fridge after lining the tin, for at least 30 minutes.
Base puffs up despite weights: the parchment was not pressed firmly enough into the corners, or the crust was not docked. Dock more generously and ensure weights fill right to the edges.
Edges brown before the base is done: cover the rim with foil or a pie shield halfway through baking to protect it.
Crust shrinks dramatically: this happens when the dough is overworked or rolled while too warm. Minimal handling and adequate chilling prevent shrinkage. Chilling is important to reduce the risk of shrinkage.
Using rice as a weight: rice grains fracture under thermal stress, creating sharp edges that can puncture parchment and allow dough to bubble through. Ceramic pie weights or dried pinto beans are more reliable choices.
World Baking Day is not an occasion to bake and bake better than you usually do. Blind baking is one of those techniques that sits behind every pie and tart recipe you have ever admired in a bakery window, from the biscuity base to how cleanly it slices, to the filling that holds without leaking. It is not complicated, but it does need attention to detail and mastery of technique for you to master some of the popular baking recipes.
Blind baking means pre-baking pastry before adding filling. Line chilled pastry with parchment paper, fill with pie weights or beans, then bake until lightly golden and firm.
