Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Blind baked pie crust
A single-crust prebaked pie shell for no-bake pies such as fresh strawberry, banana cream, or lemon meringue.
Course
Desserts
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
1
pie
Calories
1642
kcal
Author
Aimee
Ingredients
1
disc
Rich Pie Crust
1/2 recipe
all purpose flour
for rolling
tin foil or cheese cloth
dried beans
any variety
Instructions
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.
Nutrition
Calories:
1642
kcal
|
Carbohydrates:
166
g
|
Protein:
23
g
|
Fat:
99
g
|
Saturated Fat:
60
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
26
g
|
Trans Fat:
4
g
|
Cholesterol:
438
mg
|
Sodium:
1191
mg
|
Potassium:
268
mg
|
Fiber:
5
g
|
Sugar:
19
g
|
Vitamin A:
3101
IU
|
Vitamin C:
6
mg
|
Calcium:
83
mg
|
Iron:
9
mg