How To Line A Pie Pan

November 20, 2009 2 Comments

How to Line a Pie Pan

Yesterday I wrote a post called  Pie Crust – Store Bought or Home Made that showed you how to make a scrumptious flaky pie crust at home and today I’m going to explain how to line a pie pan with it.

To line a pie pan, remove the rolled crust from the refrigerator or freezer and let sit on the counter, wrapped, until pliable.

Carefully peel off one of the pieces of parchment paper.

Center the dough, on the pie plate, and peel off the remaining piece of parchment.  The dough will probably still be a little stiff.  Let it sit on the pie plate until the center of the crust starts to “slump” down into the pan.  At this point, it should be soft enough to manipulate.

Lift an edge of the crust and ease it down into the pie plate.  Try not to stretch the dough, or it will be more likely to shrink in the oven.

Using a piece of leftover dough, gently press the dough into the edges of the pan.  Trim any ragged edges about ½” larger than the rim of the pie plate.  Fold the ½” under to make a smooth edge, and then crimp.  I find that crimping with a fork is easiest – just press down gently all around the edge with the tines.

Dock the dough using a small paring knife.  Poke a lot of little holes in the bottom of the crust and up the sides.  This will help keep the crust from bubbling up in the oven.
Freeze the crust until firm.

Crumple a piece of parchment into a little ball.  Then, uncrumple it and use it to line the frozen crust.  Fill the parchment with with dried beans or pie weights, if you have them.

Bake in a 350° F. oven until the edges of the crust are set and no longer shiny.  Take the crust out of the oven. Carefully remove the parchment and beans/weights.

Brush the bottom of the crust and up the sides with a thin layer of well beaten egg.  This is an egg wash.

If you are filling the crust with a filling that requires further baking, return the crust to the oven until the crust is no longer shiny and the egg is dry. Don’t let the dough color much, if at all.  This is called parbaking.  The dried egg acts as a kind of shellac and will help to keep the crust from getting soggy.

If you are filling the crust with a filling that needs no further baking, continue to bake the crust until it is deep golden brown.  You might need to cover the edges of the crust with some foil to prevent over-browning.

That’s it. Easy and much less expensive than store bought pie crusts and without the extra “stuff”.

Last modified on Thu 31 July 2014 10:16 am

Filed in: Baking Techniques

Comments (2)

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  1. Drew @ Cook Like Your Grandmother says:

    Two other options if you don’t have beans or pie weights handy: Uncooked rice, or change.

    The rice is better since it doesn’t get as hot, but in a pinch a couple of bucks worth of pennies fills in nicely. Umm … *not* still in the paper rolls. They need to be loose. 🙂

    Thanks Drew for some great suggestions. – RG

  2. Laura Samuelson says:

    How to measure the crust to roll out for different sized pie pans, such as a mini pie at 3.5 inches?

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