How to Blind Bake Pie Crust Rolled for a Flaky Shell

Set out all-purpose flour, kosher salt, and granulated sugar before you start How to Blind Bake Pie Crust Rolled for a Flaky Shell. The batch is written for 12 Servings.

Count on 30 minutes of prep, 20 minutes of cooking, about 50 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon granulated sugar
• 4 ½ tablespoons unsalted butter cubed, cold
• 1 ¼ oz cold water as much or as little as needed

How the cooking goes

1. Use any of the 5 methods in this all butter pie crust recipe tutorial to prepare you pie crust or use store bought. You can also make any of these pie crust recipes.
2. Lightly flour a flat surface, the top of the dough, and a rolling pin.
3. Roll the dough out to about 1/8th inch thickness in as close to a circle as possible. Chill for 30 minutes. Heat the oven to 350°F convection or 375°F conventional.
4. Gently place pie dough into pie dish and fold the dough to fit it flush to the bottom and sides allowing any excess dough to overhang the edges. Chill 30 minutes.
5. Trim any dough that is hanging over in excess of 1 inch. Roll under tightly by pressing and rolling the dough between your thumb and first two fingers. Be sure to roll tightly to avoid it popping open in the oven.
6. Crimp or flute the edges or mark with the tines of a fork. If this too long enough for the dough to no longer feel cool to the touch, chill it again for 15-30 minutes.
7. Line with baking paper and fill with pie weights, beans or rice.
8. Oven-bake crust in preheated oven for 12-20 minutes or until the bottom crust begins to brown. This is the par-baked stage! If you are going to continue baking the crust with filling, you are done! Depending on your filling you can use immediately or allow the crust to cool before filling.
9. To finish blind baking the pie crust, remove the parchment and weights, beans or rice. Continue baking for 8-15 minutes or until the bottom and edges have turned a nice deep gold. Allow to cool before filling.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Pie crust, open Baked Graham Cracker Crust after Supper and Vodka Pie Crust Rolled for a Flaky Shell.