LINING A PIE DISH:
- Roll out the pastry on a lightly floured work surface to a disc about 4 inches larger than the pie dish (for a 9-inch dish, you’ll need a 13-inch disc).
- Gently ease the pastry into the pie dish.
- Trim the excess pastry, leaving a ½-inch overhang.
- Tuck the overhang under, then flute the edges decoratively, if you wish (see below).
- Refrigerate the pie crust for at least 30 minutes before adding the filling.
FLUTING THE EDGES OF A PIE CRUST:
- Working around the edge of the pie crust, pinch sections of the dough with the index finger and thumb or knuckles of one hand, while pushing gently from the other side with the index finger or knuckle of the other hand.
MAKING A LATTICE:
- For a 9-inch pie, roll out the pastry to an 11-inch disc.
- Using a pizza cutter or sharp knife, cut the pastry into ¾-to 1-inch strips.
- Lay five strips, evenly spaced, over the filling, positioning the longer strips in the centre of the pie.
- Fold back the middle strip and the two outermost strips.
- Lay another strip of pastry across the two unfolded strips and at right angles to them.
- Replace the folded strips over the new strip.
- Fold back the two strips that were not folded before. Lay another strip of dough at right angles to the first five.
- Fold the first strips over this strip.
- Repeat the process until the top of the pie is covered in a lattice of pastry.
BAKING AN UNFILLED PIE CRUST(BAKING BLIND):
- Line a pie dish with pastry as described in “Lining a Pie Dish”. Chill for at least 30 minutes.
- Place an oven rack in the lower-middle position of the oven. Preheat the oven to 375ºF.
- Cut a disc of parchment paper or foil large enough to cover the lined pie plate right to the edges of the pastry.
- Lay the parchment or foil over the pastry. Fill the pie dish with uncooked dried beans or ceramic pie weights (look for these in your favourite kitchen supply store).
- Bake for 20 minutes. Remove the beans or weights and the parchment paper or foil. Bake until the pastry is golden all over and feels dry to the touch, about 15 minutes. If the pastry edges start to brown too quickly, cover them with strips of foil.
- Let the pie crust cool completely on a wire rack before adding the filling.
