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Various
Pie Assembly Directions
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- For Baked Pie Crust (also
referred to as Baking Blind:
Place rolled-out pastry in pie plate, gently press against bottom
and sides of pan. Trim overhanging edge of pastry about 1-inch
from the pie plate's edge. Tuck this rim of dough underneath
itself so that folded edge is flush with pan edge. Flute the
edge. Prick crust thoroughly on the bottom and sides with the
tines of a fork to help prevent the dough from blistering and
"puffing up" as it bakes. Or, you can line the unbaked
pastry shell with foil or parchment paper, fill with dried beans
or rice, clean pebbles (a French practice) or specialty pie weights
made of metal or ceramic. The weights and foil or parchment paper
should be removed a few minutes before the baking time is over
to allow the crust to brown evenly. Bake at 425°F (220°C)
for about 15 to 18 minutes, or until light golden brown. Cool
before filling. Proceed with recipe's directions.
- For Unbaked One-Crust Pie
Shell: Place rolled-out
pastry in pie plate, gently press against bottom and sides of
pan. Trim overhanging edge of pastry about 1-inch from the pie
plate's edge. Tuck this rim of dough underneath itself so that
folded edge is flush with pan edge. Flute the edge. (Do not
prick the crust before filling or it will seep under the
crust during baking.) Refrigerate while preparing filling. Pour
filling in chilled pie shell and proceed with recipe directions
for baking.
- For Unbaked Two-Crusted Pie: Double recipe above. Place rolled-out
pastry in pie plate and gently press dough into sides of pan,
leaving portion that overhangs edge of pie plate in place. Refrigerate
while preparing filling. Turn in the desired filling. Moisten
the edge of the pastry with water, then carefully place top crust
over filling. Trim top and bottom edges to 1-inch beyond pan
edge. Tuck this rim of dough underneath itself so that folded
edge is flush with pan edge. Flute edging or press with fork
tines to seal. Vent the top crust by pricking with the tines
of a fork or making slits with a sharp knife in several places.
(This allows steam to escape during baking.) Proceed with recipe
directions for baking.
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