Homemade Pie Crust Preparation
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Homemade pie crust preparation

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Tips: • Use beans as a cheap, reusable alternative to pie weights • Chill shaped crust for at least 30 minutes before baking and bake from cold so it doesn’t lose its shape • Line chilled crust with parchment paper to easy additions/removal of pie weights • Bake the crust with the pie weights until crust begin to brown, then remove parchment & pie weights. Then, egg wash and bake until bottom is golden. Do not egg wash before this point, the parchment will stick to an egg washed crust! • Cool par-baked crust completely before filling with cream and custard fillings. • Crusts can be baked up to 2 days ahead of time! Keep in mind for Thanksgiving week prep!
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Pie crust tips for bakery style pies: • Always chill homemade pie dough for 1 hour before rolling. • When rolling pie crust, start rolling from the center. If you have trouble keeping the pie crust in a circular shape, keep turning the pie crust as you roll. Put the edge of the crust in the center of the rolling pin and turn as needed. • Size the pie crust by placing the pie tin in the center and using a knife or pizza cutter to cut 3” around the edge of the pie tin (if your tin or baking dish is deep, you may need to cut it an extra inch wider. • Roll up the pie crust over the rolling pin to aid in placing the crust in the pie tin. • Gently press the pie crust into the bottom edge of the tin. • Fold the excess pie crust edges under and use your fingers to crimp the edges in a wa
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