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Blind Bake a Pie Crust - How to - Recipe

For pies that need a fully cooked pie crust that will be filled with no further baking you need to blind bake the crust before filling, (banana cream pie, coconut banana cream pie).  For crusts that need a partial  bake before filling, the same technique is used with less baking time.

     I use my pie dough recipe that makes both a top and bottom crust, because I want to put some extra dough on the edges, since despite best efforts, will shrink a little.
How to Blind Bake a Pie Crust (1 9-inch Pie)

1 Pie Dough Recipe
1 Egg
1 T. Water

Preheat oven to 400 degrees Fahrenheit.  Roll out 3 quarters of the dough into a circle.  Place into a  pie pan and crimp the edges into a thick edge around the rim.  If you need to patch, roll out the extra dough and press in repairs.  Cover with plastic wrap and chill in the refrigerator for 45 minutes.  This helps prevent shrinking.

Pierce the bottom with a fork and line with aluminum foil.  Pour in pie weights, beans, or coffee beans to weight …

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