Homemade Pie Crust (Blind Bake)
Pre-baked pie crust for custard pies, tarts and quiches.
Homemade Pie Crust Blind Bake
Ingredients
Instructions
Directions
1. Gather ingredients and a 9” pie plate that is 2” deep. Cut a piece of parchment paper in a circle that will fit in the center of the pie crust. Make an aluminum foil shell that can be placed in the piecrust center on top of the parchment paper to hold the pie weights.
2. In a food processor pulse together the flour, sugar, and salt.
3. Add cold butter and pulse a few times until the mixture is cut into small pea-sized clumps.
4. Drizzle half of the water over the mixture and pulse a few times.
5. Check and see if the mixture holds together between your fingers when pinched. If not, add a little water at a time and pulse until it does.
6. Turn out flour mixture on a silicone mat or a lightly floured surface.
7. Press together with your hands until your form a 1” thick disk.
8. Wrap in plastic wrap and place in the refrigerator for about an hour.
9. Preheat oven to 425 degrees. Remove dough from refrigerator and place on a floured silicone mat or floured surface.
10. Gently roll out the dough into a large circle about 1/4” thick.
11. Gently transfer to the dough to the pie plate. Center it the best you can.
12. Cut away excess crust leaving about an inch over the side all around.
13. Make a fluted design on the outer edge with your fingers or make another design of your choosing.
14. Poke the bottom of the dough with a fork a few times.
15. Place parchment paper circle in piecrust center followed by the foil shell.
16. Fill the shell with pie weights or dry beans.
17. Bake for 12 minutes.
18. While baking, make the egg wash and set aside.
19. Remove piecrust from oven and remove pie weights, foil, and parchment.
20. Brush with egg wash using a pastry brush.
21. Bake for another 5-10 more minutes until outer crust is a golden brown and looks flaky.
22. Remove from oven and let cool before adding filling.