Blind Bake Pie Crust With NO Slipping | AMAZING HACK & RECIPE!

This super simple and foolproof blind bake pie crust recipe will have your pie crust turning out perfect each time! Here are some tips & tricks to help you get the most amazing pie crust.
Enjoy! Please be sure to like, subscribe and SHARE! THANK YOU! 👍
Get the recipe here! ⬇️
mariesaba.com/...
INGREDIENTS
1 pie crust, homemade or store bought, rolled out into an approximately 12-inch circle
1 disposable aluminum pie plate
1 baking sheet lined with parchment paper
INSTRUCTIONS
Gently place your pie crust in your pie plate. Press the bottom and sides of the dough against the plate, being carefully not to stretch the crust. (If you stretch it, it will shrink back when baking.) Tuck the edge of the crust under itself and rest it on the lip of the pie plate. You should have a nice, thick even edge all the way around the pie plate.
Using the knuckle of your right hand and two fingers of your left, press the dough between your fingers and knuckle to form a fluted edge. Gently pull the fluted edge back up on the lip of the pie plate if it sunk down. Place the crust and pie plate in the freezer for 20-30 minutes.
Preheat the oven to 400 degrees F. Set the chilled pie plate and crust on a baking sheet lined with parchment paper. Take your aluminum disposable pie plate and flatten out the lip around the edge. Fit the disposable pie plate inside the pie crust, pressing down gently on the bottom and sides to ensure a secure fit. Set an oven-proof ramekin in the center to weigh it down.
Bake crust on the baking sheet at 400 degrees for 20 minutes. Then take the baking sheet with crust out of the oven and remove the disposable pie plate. Using tines of a fork, prick holes all over the bottom of the crust (to prevent air bubbles while baking for remaining time). Reduce heat to 350 degrees, return baking sheet with crust to oven and bake until golden on edges and bottom, about 20-25 minutes more. Cool crust and use as desired.
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#pie #piecrust #homemade #howtorecipe

[@liuna1950]

I'm a 73 yr old man who recently became obsessed w/pie baking and I'm so glad I ran into your tutorials. They are the only ones I've had success with. I'd tried Bon Appetit, Epicurious, Taste of Home, All Recipes, and on and on. I had almost given up on homemade crust until your videos. Now, instead of almost getting sick with fear, I eagerly look forward to making a homemade crust, thank you so much, you're my new hero! I do have a question. What are your thoughts on the "business fold" method to create flakiness, or does it matter? I got so excited finally getting a crust to turn out that now all I want to do is bake pie crusts all day,

[@marieskitchen]

Hi Mark! I’m so thrilled to hear this! Thank you 🥰 I’m honored to be mentioned in the same sentence with all those other sources. Pie crust is my favorite thing to teach because seeing the transformation from fearful to fearless is so rewarding! And even though I didn’t get to witness yours, I can feel it in your comment 😊 Have you watched my Apple Pie video yet? It’s time for you to graduate to lattice and other fun ways to decorate your crust! About the business letter fold method … in general I don’t like extra steps lol, and I also don’t like that you end up working the dough a bit more in order to execute it. In addition, I feel that there is such a thing as too many flakes. As in, I like some texture and resistance in a crust, and I don’t know that “more flakes!!!!” really adds that much to the actual experience of eating pie? As long as the crust is tasty (for me, that means made with all butter), and is strong but also tender and flakey (using the techniques I demonstrate), I’m a happy girl. And now a much happier girl thanks to your kind feedback 😊 Thank you so much for taking time to leave a note.

[@meredithheath5272]

She makes it look easy - not over mixing - or overthinking! (And, she's fortunate that she is very attractive with a nice voice, too!)

[@KimberlyGraham-y8m]

The center of my pie crust popped up while baking my pecan pie😢

[@maryjaneiro2942]

made my second pie tonite. thank you so much for your simple directions to something that had me so filles with fear. I make the most elaborate cakes, but pies scared me to no end. thanks again, btw, you are so beautiful, sometimes i have to rewind because I missed what you said.

[@judyfisher7304]

You are a kind, knowledgeable, and articulate teacher! So thankful to have you in my "cooking tulebox"! Be blessed, Judy❤

[@marieskitchen]

Hi Judy! Thanks so much for watching ❤️, Marie

[@51sheri]

Thank you for your hack of using the alu foil tray to blind bake. The prune tart turned out beautiful. Thanks again Marie for such a super useful tip!!!

[@marieskitchen]

Hi Sheri! So glad it was helpful! Thanks for watching and I hope you’ll stay tuned! Hugs, Marie

[@robertblumenthal905]

I blind baked today for a sweet potato pie using Marie's method and was very pleased with the outcome. I used Marie's homemade pie crust recipe which also turned out nicely. I had been having no success for years making/baking pie dough. Marie's expertise has helped me tremendously. I give her my highest rating: 5 Pie Plates!😀

[@jaye8872]

I agree . I bought pie crusts for years , thinking it was too hard. She convinced me otherwise. Now I am on a pie making binge. It is too easy when you have the perfect instructions!

[@carolemiller6854]

Marie you are a wonder. Always something I can learn from you.

[@marieskitchen]

Hi Carole! Wow, that make me feel so good, thank you 🥰 I’m so glad to hear you’re learning new things. Stay tuned, Marie

[@jackiemcquade204]

Wow I’ve learned a lot from these videos. I’m so happy I found your tutorials, they’re so good & you explain things so well. Thank You!

[@marieskitchen]

Hi Jackie! Thanks so much for watching and for taking time to leave such a nice note 🥰 I’m glad to be connected here and hope you’ll reach out if you have any questions along the way ❤️, Marie

[@davidbaskin8179]

Such a professional video! What a difference compared to the amateur cooking shows!

[@marieskitchen]

Thank you David! 🥰 I try to make my videos as informative and helpful as possible, so I’m glad it came across that way 👍🏻 Thanks so much for watching!

[@karenmitchell9354]

Wonderful teaching Marie! Thank YOU. I love the idea of using the Aluminum Pan. I always was upset when the sides would fall down...NOW I KNOW WHY! Merry Christmas.

[@marieskitchen]

Hi Karen! So glad this was helpful! I can’t wait for you to try the aluminum pan on your next crust! Do let me know if you have other issues - I’m always happy to trouble shoot with ya! Thanks for watching, happy holidays and big hugs, Marie ❤️

[@gulshankwatra2841]

I love the way you teach . Your clear explanations have removed common doubts. And the tips and tricks are awesome❤

[@marieskitchen]

Hi! Thanks for watching! I’m so glad to hear you enjoyed the video 💛, Marie

[@sungarden4789]

Very clear .... easy to follow .... my crusts have turned our great. Thank you.

[@marieskitchen]

Hi! Thanks so much for watching! I’m glad to hear instructions were clear and easy to follow 🥰 And thrilled to hear the crusts turned out well! Thanks for taking time to let me know ❤️, Marie

[@salinity4103]

My father was a cook and restaurant owner who baked his own pies. For the Cream pies, to make the crust he taught us to flip the pie plate and put the crust on the upside down pie plate to bake in the oven. You don't get the edges though. We use a knife to trim the edges off.

[@marieskitchen]

Smart father! Love that method, especially for mass production! Thanks for watching ❤️, Marie

[@toyresjansevanrensburg1426]

Wow 👌 👏 I'm so excited that I came across your channel . Thank you for a phenomenal territorial and sll the AMAZING tips sjoe!!! Where were you all the time I made so many flops baking I was so scared to attempt any baking layer Now you have given me back my confidence thank you 😊 💓

[@marieskitchen]

Hi! Thanks so much for watching! I’m glad the videos have been helpful! Lots more to come so stay tuned! ❤️, Marie

[@ROSEMARY1925]

Lovely just lovely 💝

[@marieskitchen]

Hi! Thanks for watching and so glad you enjoyed the video ❤️, Marie

[@madammim694]

i'm so glad to hear you say perfection is not the goal of life, thank you!!! I made peach pie tonight using your crust making method, it's wonderful, thanks for posting your vids!

[@marieskitchen]

Oohhhhh! I’m thrilled to hear this! 🥰 I’m SO happy that you got to enjoy a peach pie with a homemade crust 🎉 Thank you for watching and especially for taking time to leave a note! Means so much to hear from happy viewers 😁 Yes I don’t know how we go so focused on “perfection” (as if it even exists!) as a goal for anything, much less a humble pie crust. It’s like saying make perfect artwork. There’s just no such thing 🤦‍♀️ Big hugs and thanks again for watching ❤️, Marie

[@monachemaly5500]

Thank you. It looks so easy to prepare.!

[@marieskitchen]

Hi Mona! Thanks for watching! Hope you get to try it 😊 Feel free to reach out with any questions ❤️, Marie

[@Simsane]

I never have those aluminum pie pans so will have to remember to pick up some to try this, thanks! Oh, but the latest I have read for weights if you use the parchment is to use sugar as the weight.

[@marieskitchen]

Hi Peggy! Thanks for the tip on sugar! It’s always good to have options 👍🏻👍🏻 Thanks so much for watching and taking time to leave a note ❤️, Marie

[@mariemaugeri3381]

Thank you Marie for this wonderful easy recipe .Your technique is super. Love it. Can't wait to try it. Thank you for sharing it with us. Marie M.

[@marieskitchen]

Hi Marie! Welcome! Thank you for watching and for taking time to leave such a sweet note 🥰 I’m excited for you to try the crust and the blind baking! Keep me posted and let me know if you have any questions along the way ❤️, Marie

[@LunasBites]

Awesome hack and recipe love it ❤

[@marieskitchen]

Hi! So glad you like it! Thank you for watching 😊 Lots of other pie videos coming up so stay tuned! ❤️

[@Robin7-26]

Do you have a brand name of flour that you prefer and think is the best? That was a great tip about using an aluminum foil pie tin… Thank you so much!❤

[@andreacassidy4100]

Love your instructional videos! Excellent instruction. Thank you.

[@marieskitchen]

Hi Andrea! Thanks for watching and for taking time to leave a note 🥰 So glad you’re enjoying the videos. If you have any suggestions as to how I can improve, or if you have any questions or requests, just let me know! I’m always looking for ways to better connect with and serve my viewers. You all give my passion a purpose and I’m ever grateful. ❤️, Marie

[@Maggie-rr8gi]

Hi Marie I love this hack. I bought pie weights and forgot to put parchment in before cooking. The weights got so hot I had to turn the pie crust to the side to get them out and then the pie crust fell out. Curses! I’m going out to buy the tin pie plates right now. Thanks again!

[@HP-on4gs]

Thank you very much, your video is my big help, your instructions are very helpful, I love it, thanks again❤️

[@marieskitchen]

Hi! Thanks so much for watching and for taking time to leave a note. I love to hear from viewers and try to respond to all comments and questions 😊 So glad to have you on my channel! Thanks again, Marie

[@nicolehills1451]

I love the simplicity of the process. Thank you. I am confused however about the oven temperature(s). Your recipe said 400 degrees to start and weigh down the aluminum pie plate with a ramikin, decrease heat to 350 after removing the aluminum plate and ramikin, then continue to bake. You verbally said 425 degrees initially and after returning the pie shell (no ramikin) to the oven continue to bake at 425 degrees. Is the ramekin optional? What temperatures should the oven be set at initially and then after removing the aluminum pie plate with or without a ramikin?

[@marieskitchen]

Hi Nicole! Thanks for watching and for your question! You’re absolutely correct that I said all of those things 😅 Personally, I always used 425 and then reduced to 350 after removing the aluminum pan. But then some people expressed concerns about putting a very cold pie plate into such a hot oven and, although I’ve never had an issue, I didn’t want people to worry so I reduced the initial temp to 400 😊 As for the ramekin, I only had that idea after I filmed the video (always learning over here!), so I was not able to add it to the video but did include it in the written recipe. When in doubt or if there is a conflict, always go with the written recipe on my website. Or check with me and I’ll clarify. I’m often making little adjustments to recipes - even years after filming them - as I find better ways to do things. I’m sorry for any confusion that results. I’ll make a note to add the clarification to the description box on this video. Hugs, Marie

[@kylawoffinden3972]

Thanks for all the info you gave here!!❤

[@marieskitchen]

Hi Kyla! Thanks so much for watching! Glad this was helpful 😊 I love making pie crust easy and accessible for everyone. Let me know if you need anything else - I’m happy to troubleshoot with you if needed ❤️, Marie

[@eugeneogle3012]

Just came on your channel and I like it. Been a cook most of my life but still like to see how other people do thing, cause I like to learn, and I did learn how to make a pie crust. thank you.

[@marieskitchen]

Hello! Thanks so much for watching! I’m happy to hear that you learned something new 😊 That is one of the wonderful things about cooking - you can always learn new things. I’ve been cooking my whole life and there’s still so much I don’t know 🥰 Thanks again for watching and for taking time to leave a comment - always makes my day to hear from viewers’ ❤️, Marie

[@PhyllisBailey-xf4md]

Thank you for your help in the kitchen

[@jltest5230]

Thank you and I will definitely make it this way from now on

[@marieskitchen]

Hi! Thanks so much for watching and for taking time to leave a note! Love to hear from viewers 😊 Can’t wait for you to try this method 👍🏻

[@marieallen5304]

I'm learning how to make pie crust. I want to make a banana cream pie, yummy yummy. I love your videos thank you❤

[@Bergantin23]

This is excellent, May I suggest also using in addition metric / American measurement. LOVE your kitchen. Cheers from Barcelona.

[@marieskitchen]

Hi there! Thanks for watching and for taking time to leave a note! Always love to hear from viewers 😊 Yes - I will add metric and Celsius to my recipes! Great idea, thank you 🙌🏼 My best, Marie

[@Bergantin23]

🌹🌹🌹

[@randybutler4772]

Thank you for sharing.👍

[@marieskitchen]

Hi Randy! Thanks for watching 😊 - Marie

[@clarabent]

Loved the simplicity. Thank you 😊😊

[@marieskitchen]

Hi Clara! Thanks for watching 😊 I’m so glad you enjoyed the video and the simplicity. Pie crust is truly simple to make, I think it can be a little intimidating when problems come up! Please reach out if you have any trouble ❤️, Marie

[@evaarnim]

i made up some crusts yesterday thank you so much.

[@marieskitchen]

Hi Eva! Great news! Thanks so much for watching 🥰 Let me know if you need anything - happy to help ❤️, Marie

[@cydney3283]

Thanks for the tips!

[@marieskitchen]

Hi! Thanks for watching and thank you for the wonderful feedback 😊 I always love to hear from viewers. If you get to try a crust, feel free to email me if you get stuck [e-mail] 👍🏻 I’m always happy to help! ❤️, Marie

[@suewilkinsonmorrobayca6590]

Great hack, thanks.

[@tina8796]

I did notice the butter and then you asked if we noticed 😁. Love all the tips and tricks. I use the store bought crusts but I'm wanting to make a homemade crust. Have you ever used cream cheese in your crusts ? I've heard they're really good. thanks ☀🌞☀🌞

[@marieskitchen]

Hi Tina! Wasn’t the butter beautiful! It’s always so satisfying to see the butter scattered in a rolled-out pie crust. 🤩 So glad the tips and tricks were helpful! Thank you for watching and for taking time to leave a note! I have been wanting to try a cream cheese crust - I have heard good things, too! I’ll put it on my “to film next” list right now 😊 Thank you, Marie

[@samename6479]

Thank you. That was great advise

[@AidaMusto]

Hi Marie, can you make a cream of coconut pie PLEASE??

[@marieskitchen]

Hi! I have a wonderful recipe for coconut cream pie! Here is the video: kzbin.info/www/bejne/qZqkZoCAnpdorrs Thanks for watching ❤️, Marie

[@eddiecuevas5518]

Very well done thanks so much

[@marieskitchen]

Hi Eddie! Thanks for watching! So glad it was helpful 😊

[@josephinesantamaria2757]

Marie, your explanation is excellent, so helpful 😊Thank you

[@marieskitchen]

Hello! Thanks for watching! 😊 I’m very happy to hear that it was helpful. I appreciate the feedback so much - thanks for taking time to leave a note ❤️, Marie

[@jlhgrace8284]

Like the 73 old gentlemen (Mark, I believe) I am 62 and longing to find a pastry recipe I can use as my default flaky pie pastry recipe. I watched one recipe where the lady added the frozen butter to the flour in the food processor and then (without first mixing the butter with the flour), simply poured the 8 tablespoons (double recipe) into the processor as it whirled, mixing the butter AND the water together. Another recipe I tried today was, again, using a food processor, adding the butter to 60% of the flour, mixing it to coat the flour; then pulsing the remaining flour just until incorporated. Then dump flour and butter into a bowl to add the water. Finally, on the King Arthur Website, I watched a lady not using the food processor; she added half the cold cut up butter to the flour, worked it into the flour with her hand; and then dumped the remaining butter in and simply flattened the butter into discs and only gently brought the butter/flour mix together before adding the water. She then got the dough into a rectangle and folded it over itself and pressed down, folding again a number of times. Is this the 'business fold' Mark was referring to. It is supposed to make the pastry flakier, and maybe it does, but I too was concerned of over handling the pastry and that could also give time for the utter to soften too much. Maybe a more experienced baker could attempt this, achieving great results, but what are your thoughts on all these various methods? Apparently, America Test Kitchen tested that method of adding only 60% flour with the butter first. King Arthur's method was to add half the butter first, adding larger chunks next, flattening the discs, then the business fold. Maybe I'll try them all myself, but, at the end of the day, I don't want it to be so complex that the method deters me from making a pastry any old time, right. Also, I am wondering if you think your method in this video of yours above, using your hands is your preferred way. What are you thoughts about using the food processor. I haven't watched your food processor version yet. Which do you recommend? Sorry for the lengthy comment/questions. Thank you for any help you might have, and really appreciate your video and manner. John

[@carlahill9607]

What a great video! So, for quiche, no need to bake it all? And I know this is a stupid question but when you Dr. crust the filling doesn’t leak through the holes?

[@marieskitchen]

Hi Carla! So glad you liked the video! For quiche, it really depends on the recipe. Some want you to cook the eggs at a low temperature and so they will want you to par-bake the crust. The par-bake at a hot temp ensures a crisp bottom crust and nice browning. On the other hand, some quiche recipes cook at a high temp (like a pie) and so do not require par-bake. If in doubt, probably safest to par-bake but watch the crust towards the end to be sure it doesn’t burn. As for the holes, not a stupid question 😊 For the most part the dough expands during baking, which fills up the tiny holes, so I rarely have an issue with filling leaking through. Hope that helps!❤️, Marie

[@paulberkuta4965]

Tell me about the glass pie baking dish you use for your pies. I only have metal ones and I like to up-grade to glass. Info on size - brand - scalloped edge or not - handles or not etc, etc would be helpful - thanks.

[@redmi9834]

You should design a quiche dish with an inner dish slightly small about a quarter inch with a central stem of a couple of inches. This fits snuggly into your outer quiche dish and pastry covered in ba king parchment and add you rice or beans or weights. This will prevent rising of the pastry on the bottom and the sides. This is lifted out with the central stem after the blind baking time is finished. I have a home made divice like this and I use heavy flat peebles as weights. If I had the money I would have a prototype made and patent it. A more advanced model would be that the inner pan could be adjustable with a screw device to push it firmly against the sides of the quiche pan to prevent dough rising inwards.

[@bonniepittman-so5qd]

Thank you.

[@marieskitchen]

Hi Bonnie! Thanks so much for watching and taking time to comment! Always love to hear from viewers! ❤️, Marie

[@stefangulik7344]

Very nice.

[@jaisonsmom]

Have you ever made your pie crust with an egg and vinegar. Eggs are suppise to make a more tender crust and vinegar helps with te gluten. What's your thoughts.

[@marieskitchen]

Hi Linda! I have made crusts with both and I have to say I did not really like the result. A little vinegar or vodka subbed in for 1 Tablespoon water can help to tenderize the crust, but I found the egg just made everything sticky and messy. At least in the proportions of dry ingredients I was using. On my gluten free pie crust, I do add vinegar and sour cream to help tenderize, soften and strengthen the dough and it does work well for that. Let me know if you have any other questions ❤️, Marie

[@ianscianablo8507]

Hi Marie! have you ever added 1/4 teaspoon of baking powder to the flour mixture? Would that help the crust?

[@marieskitchen]

Hi Ian! What an interesting idea! I have not tried that before. If you’re blind baking the crust, it could make air bubbles in the crust, which is what you’re trying to prevent by docking. But I wonder if just a pinch would create space and make the crust even more flakey? Definitely have to try it! Thanks again 😊

[@jaisonsmom]

How long do you bake the pie before using pie shields. I tend to lose the fluted edge as it tends to flatten the fluted edge out.

[@marieskitchen]

You can add the shield after about 20 minutes of baking. That should give the edge time to crisp up and hold in place. ❤️, Marie

[@amyperez74]

Thanks Marie very helpful, how would bake your frozen puff pastry for a quiche so it wont shrink

[@marieskitchen]

Hi Amy! Thanks so much for watching 😊 Glad it was helpful! I have not used puff pastry for quiche before so I’m not sure how to answer that one unfortunately 😔 You could definitely try these same methods though - keep it cold before baking, don’t stretch or pull on it, use a disposable pie plate in the center to hold it in place if you blind bake it. Hope that helps ❤️, Marie

[@nibcamp3958]

I'm. Thinking drill holes in the aluminum pie plate so that the bottom bakes better.

[@marieskitchen]

Great idea! Let me know how it goes! Thanks for watching ❤️, Marie

[@Navygrl58]

I was just wondering if you use salted butter or unsalted butter since you added salt to the flour mixture? Also, if I’m using a glass Pyrex pie dish and put that in the freezer and then directly into the oven, won’t it crack from the extreme temperature change? Thanks for a great video too!👍🏼

[@adrienneberry5901]

Any advice on home made apple pie crusts. My bottoms don’t cook or boil over

[@laurawhicker3813]

My son and soon-to-be daughter-in-law are getting married this Saturday. Instead of having cake at their wedding, they opted for 80 4-inch pies in various flavors. The apple, cherry, and blackberry pies will have a crumb topping instead of a top crust. Since I need to make these in advance for the wedding, I thought par-baking or blind-baking the crust might be best so the crust isn't icky and soggy on the bottom. How long would I put the crusts in the oven? And would it be best to par-bake them instead of blind-bake them? I am currently making the dough and putting them in a tin pie plate and throwing them in the freezer. Also, how many days early can I put in the filling and finish the pies?

[@marieskitchen]

Hello! Thanks for watching! How fun to have pies instead of cake! And how special that you are making them! Sorry for the delay - I think I might be too late answering your questions. I never par bake or blind bake crusts for fruit pies. Freezing the crust before adding the filling and then immediately baking always yields good results for me. Hope that helps! Congratulations to your son and daughter-in-law! ❤️, Marie

[@bgillis]

Hi Marie, I'm just about to bake this piecrust and wondering is the correct temperature 425 degrees ? I think I saw something else on social media where you said 400 degrees and then put back in at 350 degrees. Thanks very much for your help.

[@marieskitchen]

Hi! Sorry about the confusion and thanks for checking. For the first bake, I recommend 415 and then put back in at 350.

[@marieskitchen]

I always used 425 but some people expressed concern over such a high temp with a frozen / cold crust and plate. I’ve never had an issue but to make people more comfortable, I decreased the temp of the first bake. Again, sorry for the confusion 😊 Feedback from viewers is so helpful and i do always try to incorporate feedback into my recipes if helpful, so sometimes recipes change a bit. Reach out anytime if you have a question and I’ll be happy to help! - Marie

[@bgillis]

Thank you so much for your fast reply, I really appreciate it !

[@marieskitchen]

Of course! Happy to help!

[@juliedeane9541]

Do you need to freeze for non-blind baking crust? Like a double layer apple pie. Can you skip the freezer if it’s a fruit filled pie?

[@marieskitchen]

Hi Julie! You can skip the freezer, but might put the whole pie in the fridge or freezer while the oven preheats. A cold crust will hold its shape much better than a warm-ish one. That’s the main thing to remember. Let me know if you need anything else ❤️, Marie

[@juliedeane9541]

Thank you so much for your reply and all of your help

[@cookingaf]

It looks great and delicious

[@marieskitchen]

Thanks! And thanks so much for watching! 😊

[@Rickcas323]

Hello Marie. So I made a pecan pie using your pie crust recipe and watching your tutorial. The problem I had was The crust stuck to the pan I mean REALLY STUCK! it was so difficult to scrape. what can I do to avoid this from happening again? I used a Pennsbury pottery pie pan.

[@marieskitchen]

Hi Rick! Pecan pie often has this problem, and it’s usually much worse if prick the bottom crust. Did you prick the bottom of the crust by chance? When the very sticky pecan pie filling goes into the crust, it seeps through the holes and then cooks *between* the crust and the pie pan, creating an impossible mess. So my first recommendation would be to *not* par bake the crust or otherwise prick the bottom with a fork. If you’re still concerned about sticking, you can wipe a little vegetable oil on the bottom of the pie plate (not the sides) and that can help. The other thing I like to do is freeze or at least thoroughly chill the crust before adding the filling. This can help prevent cracks or leaks in the crust when you add the filling. Just thinking out loud here now … possibly a 8-inch round piece of parchment (like is used to line cake pans) in the bottom of the pie plate could also help? Not sure though, haven’t tried it yet 😊 Hope that helps. Let me know if you need anything else 👍🏻 - Marie

[@Rickcas323]

@@marieskitchen Great advice and thank you for responding.

[@sandycook4140]

Do you ever make pie using crisco . My son is allergic to dairy and my pie crust using crisco always comes out dry . Do you have any suggestions that I can get a more flaky crust other than crumpling.

[@marieskitchen]

Hi Sandy! I don’t use Crisco, so I’m not sure exactly what’s causing the crust to be dry. Leaf lard is hard to find, but that can make a very flakey non-dairy crust. Another option is coconut oil. I’ll do a video (soon hopefully!) demonstrating coconut oil for a dairy-free option and also a gluten-free option, as some people have been requesting. Stay tuned and thanks again for watching ❤️, Marie

[@hmarillejla7]

What is the weight of butter? I have no idea what the size etc of your butter is. Tks. God bless.

[@marieskitchen]

Hi there! Sorry about that! I will start including weight in my recipes. 1/2 cup butter = 8 Tablespoons = 113 grams. Let me know if you need anything else. Thanks for watching ❤️, Marie

[@dianabearden8576]

Is this for deep pie, or regular pie? Why can't the pie crust be rolled sandwiched between two pieces of wax paper so no cleaning required?

[@marieskitchen]

Hi Diana! It is for a standard pie (not deep dish). Yes, you can roll the crust out between wax paper if you prefer. Thanks for watching 😊 Hugs, Marie

[@cindysmithlucinda6369]

I’ve never been able to make a nice pie crust so Pilsbury has been my best friend! But they cost over $4.00 now! So after watching your pie crust tutorials I think I can actually do this!! Your methods seem so simple and helpful! Can’t wait to try my hand at it! Thanks so much! 🩵☺️⭐️

[@marieskitchen]

Hi! Thanks so much for watching and for leaving a note! So glad you enjoyed the video 😊 I’m excited for you to try a homemade crust! The flavor of an all-butter crust is the best 🥰 You might like also this video shows, which three methods (including my favorite method in the food processor): kzbin.info/www/bejne/Y2Wbq3mpZpplkK8 Hope that helps and let me know if you have questions along the way. Happy to help! ❤️, Marie

[@lorainebaldwin4426]

After you blind bake can you put quiches or cornbeef in

[@marieskitchen]

Hi Loraine! Thanks so much for watching! For quiche, I don’t think you need to blind bake the crust. If you do blind bake and then add the quiche egg mixture, the crust is likely going to need to cook for another 45 minutes with the mixture inside, and at that point the crust will burn. The general rule is that you only want to put a fully cooked filling into a fully blind baked crust. Hope that helps! Please let me know if I misunderstood your question and thanks again for watching ❤️, Marie

[@meredithheath5272]

I don't know if anyone else here who has mentioned this - but I was brushing up on making crusts - I'm very rusty - and was reading up on making pies, and I came across something to consider: Use Pyrex Glass to make your pie crusts bc, supposedly Pyrex can go from the freezer or refrigerator to a hot oven - without shattering! I was about to try her method, but realized all I have are two, ceramic (handmade and beautiful) pie plates - not metal or Pyrex! I realized that if I went from cold to hot - my ceramic plates would crack! So, now, i have to think of a "run around" (I have, but, it's a hassle!) - or just wait until I order Pyrex pie plates!

[@nana052552]

Hi, Marie. Has anyone ever commented on baking your crust at 7500 altitude? It was wonderfully flaky and tasted delicious but was very hard and a little dry. More water, maybe?

[@SummaGirl1347]

The oven temperatures in the video do not correspond to the temperatures in the written recipe. Please clarify. Thank you!

[@marieskitchen]

Hi! Written recipe is correct. I made some adjustments based on feedback 😊 Thanks for watching ❤️, Marie

[@oohdelolli2334]

printed recipe says to bake at 400. Video says 425. Which is correct?

[@marieskitchen]

Hi! Thanks for watching! I prefer 425 but some people were worried that temp might be too hot for a Pyrex pie plate just coming out of the freezer. So in addition to taking several precautions (letting the pie plate sit at room temp for 5 minutes, baking on a parchment lined baking sheet), I also now suggest you reduce the temp to 400. I find the hotter oven (415-425) does a better job of holding the crust in place, but if you’re not comfortable with that, then 400 will work ok too! Hope that helps, Marie

[@camillomascarenhas6015]

Please tell the measures of flour and butter in grams

[@marieskitchen]

Hi there! The butter is 113 grams. I’m still working on the other measurements - thank you for your patience. Lots of people have asked for this, so it’s a great question! Hugs, Marie

[@lindaorsburn2190]

How come when I use a filling my crust gets soggy in bottom & doesn't get done

[@marieskitchen]

Hi Linda! Thanks for watching and great question 👍🏻 A lot of people have this problem and it’s one I’m going to really work to solve once and for all 😊 For me, what helps is freezing the crust in the pie plate before adding the filling. If the crust is frozen it is less likely to absorb as much liquid than a crust that is warm or at room temp. The next thing to be careful about is the temperature of your filling. You typically want to cool the filling completely before adding it to the crust. (For example, sometimes I pre-cook apple pie filling for apple pies. I always cool it completely before adding it to the crust.) The other thing that helps is cooking the pie at a high heat 400-415° for the first 15-20 minutes. This helps cook the crust so it firms up quickly instead of just sitting warm with the filling in a 350° oven. That’s all the advice I have right now but, as mentioned, will continue to try to solve this issue, as I know it is a common one 👍🏻 I’ll keep you posted. Thanks for watching and for your great question ❤️, Marie

[@sophia0200]

How much butter do you use I don’t see yr recipe

[@marieskitchen]

Hi Sophia! I use 1 stick or 1/2 cup unsalted butter for this recipe. The full recipe is on my website here: mariesaba.com/recipes/homemade-pie-crust/ 👍🏻 Let me know if you need anything else ❤️, Marie

[@dnav2663]

Marie, will vegan margarine work as well?

[@marieskitchen]

Hi! I have not made a crust with vegan margarine so I can’t say for sure. Sorry I cannot be of more assistance. Thank you for watching ❤️

[@dianeforsman3137]

I made the pie crust as you said and while cooking it slid down and the cooking time made it look burnt. I put the time pie plate in it for the first 20min too😢😢

[@marieskitchen]

Hi Diane! I’m so sorry to hear this! I can’t imagine what went wrong but I’d love to try to figure it out if you like. I’m sure you’re feeling pretty frustrated after all that work 😢 I’ve added the baking times and temperatures in the description box in case I wasn’t clear in the video, so please double check those. Although I try to get everything correct in my videos, it’s always a good idea to double check my written recipe in the description or on my website. If all that looks okay, you might use an oven thermometer to check the temperature of your oven. It can often be off by 15-20 degrees. Another way to protect the crust from getting too dark is to place a piece of aluminum foil with a hole cut out of the center lightly over the crust. The aluminum works as a shield to protect the crust edges. As far as the crust slipping down, did you get a chance to freeze the crust before baking? Freezing will really help hold the crust in place. Hopefully those tips will help! Please let me know if there is anything that I can do.

[@mariewhite9386]

What time and temperature for your normal pie? (a NON blind baked situation).

[@marieskitchen]

Hi! Thanks so much for watching! The time and temp will depend on the type of pie you’re making. I have recipes for pecan, apple, pumpkin and peach & blueberry on my website MarieSaba.com. Generally I do always 15-20 minutes at a high temperature (415-425) to set the crust without melting it, then reduce heat to around 350 and cook for 40 - 60 mins more depending on the filling. Hope that helps! Let me know if you have any other questions. I have tutorials on several non-blind-baked pies on my channel as well. Thanks again ❤️, Marie

[@mariewhite9386]

@@marieskitchen you are both pleasant and lovely-thanks again...I will use your tips every time🙂

[@marieskitchen]

So kind, thank you ❤️

[@gwenbroward9688]

Thanks for this hint. No more pie weights for me

[@marieskitchen]

Yay! Thanks for watching Gwen! Glad it was helpful 😊 I’m excited for you to try this method! Happy summer ❤️, Marie

[@dianeforsman3137]

Can I pay bake a pie crust for a blueberry pie

[@marieskitchen]

Hi Diane! Thanks so much for watching! Great question. I do not recommend par baking a crust for a fruit pie because I assume you plan to add a top crust, either lattice or a full crust with vents? It will be very difficult if not impossible to add a raw top crust to a mostly-cooked, warm bottom crust. So anytime you’re making a double crust pie, I don’t recommend par baking. If you’re trying to avoid a soggy bottom crust, the better solution is to freeze the crust right up until you add the filling and top crust and put it in the oven. The frozen bottom crust will absorb less moisture than a warm one. Also, you’ll want to bake the pie at a high temperature like 400-415° for the first 15-20 minutes. This will help set the crust and crisp the bottom. Then reduce heat and cook for the duration. I hope this helps. Please let me know if you have any more questions - always happy to help! ❤️, Marie

[@charhancock6779]

Why do you use beans (waste of good food) when pie weights are available?

[@marieskitchen]

Pie weights are great! Good idea!

[@sophia0200]

Aluminium is not good for health

[@marieskitchen]

Thanks so much for the feedback! Silicone pie shields are an option if you prefer that. Or you could try parchment. Hope that helps. ❤️, Marie

[@lisareaume3857]

I love your tutorials. I do have a request though. Maybe have the camera be a little bit more still. I am older and have a hard time watching the business of the movements. Thank you. You are very APT TO TEACH!

[@marieskitchen]

Hi Lisa! Thanks so much for watching and for the excellent feedback! Do you mean the camera not switch angles as much (switching back and forth from front view to side view)? Would you prefer longer on front view or side view? Let me know - always looking to improve for viewers ❤️, Marie

[@sheilaquattrocchi9274]

Wow! Excellent presentation/tutorial, Marie! I just found you and this video this morning and definitely subscribed! Thank you so much for the level of detail, etc. you shared with us! Again, EXCELLENT presentation! Best wishes for a healthy, happy, prosperous new year! I look forward to watching your other videos and following you in the future. 😊

[@marieskitchen]

Hi Sheila! Thanks so much for your comment! I’m glad you enjoyed the video and found it useful too! Thanks for subscribing ❤️ Feel free to leave a comment or send me an email if there’s anything else you’d like to see, or if you have any other pie crust questions 😊 [e-mail]. Big hugs, Marie

[@sheilaquattrocchi9274]

@@marieskitchen Thank you, Marie! I also appreciate how available you make yourself to the rest of us. Keep up the awesome job you do!! I will check out your website too! 😊

[@GenevieveFabius]

She is really good. I subscribed today as well.

[@marieskitchen]

Teaching cooking is my passion in life, so having people like you subscribe and watch and ask questions means everything to me ❤️ Thank you for giving my passion a purpose (and maybe someday a full time career!).

[@marieskitchen]

Thanks so much for watching a subscribing! And for taking time to leave such a kind comment! 😊 Makes me day ❤️, Marie

[@lindalowery6153]

This is the best hack I've seen to blind bake a pie crust! Thank You!

[@marieskitchen]

Hi Linda! So glad you like it! Let me know how it goes if you try it over the holidays! Happy baking ❤️

[@marjoriefrench6868]

I used this blind baking method for a quiche this morning and it was great! It was a store bought crust but it still worked great!!! So easy!!

[@marieskitchen]

Hi Marjorie! Thanks so much for the note! I’m glad to hear that it worked well for you! ❤️, Marie

[@daniellegahman1898]

I thought putting an ice cold Pyrex in a hot oven would break it! Is that not true. I love the idea of the freezer setting the crust so it doesn’t slide down in the pie plate. That always happens to me!

[@marieskitchen]

Hi Danielle! Thanks for watching and great question! Before adding the filling and baking the pie, I let it sit at room temp for 10 mins or so while the oven preheats. I also put the pie plate on a cookie sheet lined with parchment paper, so plate is not directly hitting the hot oven shelf. I’ve never had one crack using these techniques but you are welcome to use a metal pie plate instead. Hope that helps. Hugs, Marie

[@grandmadeb8768]

Hi Marie! I am so grateful for finding your tutorials! I am cooking Thanksgiving dinner in a few days and am so excited to try your pie crust! I’ve watched it a few times and feel confident I can do this! Thank you !!

[@marieskitchen]

Hi Deb! Thanks for watching! Excited for you to try the pie crust 🥰 Let me know if you have questions along the way - I’m always happy to help ❤️, Marie

[@wiltagraham4278]

Great, I’ve never been able to make a good pie crust. Anxious to try it👍

[@marieskitchen]

Hi Wilta! I’m excited for you to try it! Pie crust can be intimidating but once you get the hang of it, it becomes a really satisfying experience. Be patient with yourself as you’re learning. Big hugs, Marie

[@colleenboyles3234]

Oooooooooiooooookoooooooiooooooiooooooooooooooiooiooioikoooooooookooooooooooooooooooooooooookooooo9oookooooooooooooooookoooooooooooooooooioioioioooooo99oooooookoookooooo9ooo9oooooooooooooioooo9ooooooooooooooooooookiokooooooooioiiooiooioooioooooooiooooookoooooooiokoooooiioioiiiiikooooioooooookooooooooooooooiokoooioikooooooooooiooooooooooooooooooooiioiooioiiioiiooiiiioiooooooioooiiioiooooooookoooiioiiiiioiiiooi

[@sarahboyd9096]

If I am cooking a homemade chocolate filling that has meringue topping that has to be cook, would I just do an additional 10 minutes or what your refer to as part bake after the first bake

[@marieskitchen]

Hi Sarah! Does the recipe say to cook it for 10 minutes with the filing? If so then I would fully blind bake the crust, but just long enough so that it’s golden brown. Then add the filling and cook for addition 10 mins. Hope that helps, Marie

[@blessingsmuyunda3587]

Am a bigginer so I will really appreciate it if you could send me the recipe,l want to try it out and I can get some gardece by watching your video 🤗🤗

[@marieskitchen]

Hi! Thanks so much for watching and for your note! Here is the recipe for blind baking a pie crust: mariesaba.com/recipes/blind-baking-pie-crust/ Let me know if you need anything else ❤️, Marie

[@blessingsmuyunda3587]

Thanks so much

[@erikaslife5240]

I tried this twice ... and failed 😞... the corners at the bottom are gummy and the edges would end up burning

[@erikaslife5240]

Also ! What rack do you use ?? Lower one ?

[@marieskitchen]

Hi Erika! Oh no, I’m so sorry to hear this! Your oven might be calibrated a bit hot if the edges are burning. I would try turning your oven down by 15 degrees for the first cook. Also, you can protect the edges with aluminum foil or purchase a metal ring that’s called a “pie shield”. You can use that for the whole cook time. I use the middle rack in the middle or lower middle of the oven. If the bottom does not seem cooked enough I would recommend using foil or a shield to protect the crust and then cook it a little longer on the second cook to make sure it gets cooked through. Hope this helps! Wish I could help you in person! Hugs, Marie

[@marieskitchen]

Here’s a demo of how to use the foil to protect the crust: instagram.com/reel/ClKGx50tksF/?igsh=MmR6M3c2dGlxbGZn

[@alenalim9160]

Thank you so much Marie. I love your video. Can I make Quiches with this recipe?

[@marieskitchen]

Hi Alena! Thanks for watching and for taking time to leave a note 😊 Yes you can definitely use this recipe for quiche. I generally reduce the sugar to 1 teaspoon from 1 Tablespoon when making crusts for savory dishes like quiche. Stay tuned for more new recipes soon ❤️, Marie

[@ianscianablo8507]

Hi Marie! If it's golden will the crust not be more hard and crunchy? I put my pie back in at 375 for 12 minutes. Does it need to be that golden? Sometimes if it looks golden it could be much harder and crunchy. Any thoughts? I was just about to give-up on butter pie crust and live with Crisco.

[@marieskitchen]

Hi! These are all such good questions! I prefer it golden but you can certainly reduce the temp or take it out sooner. Sometimes when it’s not quite fully golden it can be undercooked in the center. Also remember that once you add the wet filling, the crusts softens. If the crust is already soft, the filling can make it soggy. Hope that helps! Thanks so much for watching and then you for your questions 😊 I love to hear from viewers!

[@regeorge179]

Kia orana Marie from Auckland New Zealand 🇳🇿 here, thank you kindly for sharing your baking experiences with everyone 🙏 just want to ask do you bake malt biscuits, like the square thin biscuits in stores, because in New Zealand 🇳🇿 are hardly any in stocks to buy, hopefully you do have this recipe, most appreciated and thank you....ka...kite

[@marieskitchen]

Hi Kia! Thanks so much for watching! I’ve never tried malt biscuits but I’m so curious now that you mentioned them! Going to try to get a recipe together. Stay tuned 😊 Big hugs, Marie

[@ktm942]

Can I use this blind bake for egg Quiche or should I "par-bake?" and what again is Par-baking??

[@marieskitchen]

Hi! Yes this would be lovely for an egg quiche. Recipes differ on whether to use a raw crust or to par bake. Par bake means “partially” (rather than “fully”) cooking the crust before adding the filling. Assuming the quiche cooks at a fairly low temp, I would recommend par baking the crust and letting the bottom begin to brown before adding the quiche filling. If the edges start to get too brown while baking, you can cover with foil. Hope that helps! ❤️, Marie

[@barbaraayres2617]

When I bake a pumpkin pie the crust falls away from the filling, what can I do to prevent that from happening?

[@marieskitchen]

Hi Barbara! Do you mean the filling pulls away from the crust? Like the filling sort of shrinks in and leaves a gap between filling and crust? This is very common and likely a sign of over baking. Try cooking the pie until it is cooked on the edges but still jiggles in the center. Then turn off the oven but leave the pie inside with the oven door cracked for 10-15 minutes. This slower, lower cooking at the end and simultaneous cooling in a warm environment can help prevent shrinkage. Then finish cooking at room temp, never in the refrigerator. Hope that helps! Thanks for watching ❤️, Marie

[@judithceniza5524]

Thank you. I would like to know if you have recipe that calls for double crust(base and cover).

[@marieskitchen]

Hi Judith! Thanks for watching and for taking time to leave a note! Always love to hear from viewers 😊 Great idea! I will definitely do a double crusted pie for my next pie video. Thank you so much for the request. I do have one pie with a lattice top crust if you’re interested: Peach and blueberry pie with lattice top; kzbin.info/www/bejne/p2XFd5l7ibFpjKs Thanks again and let me know if you need anything else ❤️, Marie

[@assuntadsouza2033]

Hi Marie i watched your video for the first time and i am very impressed i am wanting to make your version of pie crust but i want to know if i could use salted butter in the crust as the butter we get is salted i am from india and amul butter is oily and salted so will that do pl let me know thanks.

[@marieskitchen]

Hello! Thanks so much for watching and for taking time to leave a note! Lovely to hear from you 😊 So glad you liked the video. Yes, salted butter should work. I’ve never used the kind you have, but in general salted butter is okay. Salted butter tends to have more water in it, so you might add a little less water at first and then add more if needed. Also be sure to omit the added salt from the recipe as you won’t need it 😊 Let me know how it goes ❤️, Marie

[@kimbenson118]

why does the camera angle keep changing back and forth? It is a bit distracting to see you facing the main camera and not the second camera

[@marieskitchen]

Hi Kim! Hi! Thanks so much for watching and also for the feedback 😊 I’m always looking to improve my videos so I appreciate your comment! I try to keep some movement because one camera angle can become a little boring, but I certainly understand your feeling distracted and confused as to why I’m not looking at the second camera 😊 Will definitely keep that in mind for future videos and try to make the transitions smoother. ❤️, Marie

[@terrylonsford8098]

When I make a merengue pie, my crust gets soggy and there is liguid under the crust. What am I doing wrong.

[@marieskitchen]

Hi Terry! I’m happy to troubleshoot with you! My first question is the filling sufficiently set? I’m assuming it contains cornstarch, which needs to boil for at least 3 minutes to fully activate. If it doesn’t activate, the filling won’t properly set and will be too soupy. Does it seem like that might be the issue? Otherwise, we should check the meringue. Do you use a bit of cream of tarter in the mixture? That will help the meringue hold its shape and not weep (release beads of water). If that isn’t the issue, then I’d just want to double check that you are fully blind baking the crust so that is golden and crisp / flakey on the bottom. Sometimes an underbaked crust can be soggy. Let me know if any of that helps! And if it does t, we’ll keep trying! Thanks for watching ❤️, Marie

[@bettydesroche3025]

You didn't put eggs whites on the crust before baking

[@marieskitchen]

Hi Betty! Thanks so much for watching and also for the feedback 😊 I’m always looking to improve my videos so I appreciate your comment ❤️, Marie

[@RoseW-hr4wb]

If I do this for a pumpkin pie and do l blind bake or par bake for it and how long do I cook the pie for?

[@marieskitchen]

Hi Rose! I’m not sure of the exact time and temp for blind baking for a pumpkin pie … I’ve never done it that way, so I would just be guessing. Sorry I can’t be more helpful ❤️

[@sandyartman7520]

Pie crusts have always intimidated me. With cracking edges a sure sign of failure…NOT ANY MORE! Thank you for your clear, easy & inspirational instruction.

[@marieskitchen]

Hi Sandy! Thanks so much for watching and for taking time to leave a note! Always love to hear from viewers 🥰 I’m so glad this video gave you some inspiration and can’t wait to hear what you make! Feel free to comment here or email me [e-mail] if any issues come up or you just have a question 😊 Also, did you see my other pie crust tutorial already? That one shows how to make the crust 3 different ways (hands in a bowl, food processor, kitchen aid stand mixer). My favorite method is the food processor - so easy 👍🏻 Here’s the video: kzbin.info/www/bejne/Y2Wbq3mpZpplkK8 Thanks again! You give my passion a purpose and I’m endlessly grateful. ❤️, Marie

[@EllaeenahJadeFire]

If I have to add a filling and then continue to bake, do I fill the filling immediately after the second ten minute bake is done, or do I wait for the pie crust to cool? Thank you for this video. and the great hack.

[@marieskitchen]

You’re welcome! Thanks for watching 😊 You can add your filling after the second ten minute bake. No need to wait for it to cool if you are going to continue to bake it with filling. Please let me know if you need anything else ❤️, Marie

[@EllaeenahJadeFire]

@@marieskitchen thank you

[@pearl7477]

Wow, thank you so much Maria! I've been having so much trouble with my par-baking pie crusts, this has solved my problems! So simple. and I don't have to buy those pie weights. Yea! Much appreciated.

[@marieskitchen]

Hi Pearl! So glad the video was helpful! Thank you for watching 🥰 I’m excited for you to try some of the techniques. Let me know if you need anything ❤️, Marie

[@donnabloom335]

Can you grate the butter and keep it in the refrigerator until you are ready to use it?

[@marieskitchen]

Hi Donna! Great question and thanks for watching! You can grate (frozen) butter and keep it in the refrigerator until you are ready to use it. The only reason I don’t do that for pie crust is because I prefer to have some bigger pieces of butter. When you grate the butter, it’s all one size and quite small. So it will definitely work, you just won’t have the larger pieces of butter which can give you better flakiness. You’ll still have a lovely and delicious crust though! Let me know if you need anything else. ❤️, Marie