Baking a pie or tart is theoretically simple—filling goes in the crust, bake, and eat. But the devil is in the details, as they say, and one part of the fine print is blind baking.

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

How and when you decide to blind bake your pie crust can depend on a whole host of variables, but read on for a few essential pie crust rules I like to live by. Pie 101 Start with cold dough ...

Nobody—nobody!—likes a soggy pie crust. That’s where blind-baking comes in. The process of prebaking your crust is crucial for pies with no-bake fillings, like banana, lemon meringue, or ...

If you love a flaky, non soggy crust with your pumpkin or pecan pie then blind baking is for you. If you’ve never heard of blind baking before, its a method where you bake a crust without the pie or ...

Every great pie starts with a solid foundation: a crust. And when it comes to blind baking vs. par-baking pie crust, choosing one technique or the other could be a game-changer if you tend to ...

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 ...

Unlike a slow cooker dump dinner, a low-fuss no-bake dessert, or a store-bought snack, we know that attempting to make a pie from scratch can feel intimidating. There’s a lot of layers involved ...