Blind baked pie crust
A single-crust prebaked pie shell for no-bake pies such as fresh strawberry, banana cream, or lemon meringue.
Servings 1 pie
- 1 disc Rich Pie Crust 1/2 recipe
- all purpose flour for rolling
- tin foil or cheese cloth
- dried beans any variety
Sprinkle a little flour on the rolling surface and roll disc of pie dough to about 1/4 - inch thick.
Transfer the dough to the pie pan. Trim and crimp the edges.
Freeze the pie crust for a minimum of one hour.
Preheat to oven to 425F.
Line the pie shell with tin foil and fill it with dried beans.
Bake pie shell for 15 minutes.
Remove the tin foil and the beans. Prick the bottom of the partially cooked pie with a fork and return it to the oven.
Bake for an additional 10 minutes or until the crust is lightly golden.
Cool completely before filling.
Calories: 4kcal | Sodium: 4mg