- [Sheri] Some recipes call for baking an empty pie shell before filling it, a step known as blind baking.

This method is different from most recipes, but after someone showed me how to do it this way, I'll never look back.

[cheerful music] Position a rack in the lower third of the oven and preheat it to 350.

Start with a well-chilled pie shell.

Cold pastry going into a hot oven helps make the crust flaky.

Sit the pie plate on a baking sheet, which makes it easier to move in and out of the oven and helps the pastry cook on the bottom.

Cover all of the pastry with foil, leaving an overhang so that you can lift it out later.

[cheerful music] Fill the shell to the rim with granulated sugar.

The advantage of using sugar instead of dried beans or pie weights is that you can press it firmly to fill every corner, with no air pockets.

[cheerful music] Bake until the pastry is right for your recipe, from partially to fully baked.

Carefully lift out the foil to remove the sugar.

You can brush away any spilled sugar because it won't stick to the firm crust.

Don't discard the sugar.

You can use it in other recipes or store it in an airtight container to use again for more pie shells.

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