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Blind Baked Pie Crust Recipe

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This recipe for Blind Baked Pie Crust is from Molly's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 recipe pie dough
Aluminum Foil or Parchment Paper
Dried Black Beans
Directions:
Directions:
Whenever your recipe calls for a baked pie shell, this is what you can do:

Roll out enough pie dough for one pie crust. Put into pie plate and finish the edge however you want. Refrigerate for at least 45 minutes. This allows the dough to rest and it won't shrink as much when you bake it.

Preheat oven to 375degrees.

Prick tiny holes in the crust, using a fork. Leave a lot of holes -- this will prevent your crust from bubbling and getting all deformed.

Line the inside of the pie crust with aluminum foil or parchment paper. Pour in dried black beans to weight it down.

Bake for about 25 minutes. Check. If not golden brown around edges, bake for a few minutes more, being careful not to burn the edges.

Remove from oven and let cool for 10 minutes. Remove foil and save black beans for the next time.
Personal Notes:
Personal Notes:
Pie dough recipe can be found elsewhere in this book!

 

 

 

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