Blind baking is the process of baking a pie crust (or other pastry) without filling in it. Blind baking is necessary when it will be filled with an unbaked filling (such as pudding or creams), in this case the crust must be fully baked first. Blind baking can also be called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep a pie crust from becoming soggy due to a wet filling.