Get the Recipe: Pre Baked Pie Crust Recipe
Pre baking your pie crust is the easiest way to guarantee a crispy pie crust with no soggy bottoms.
Ingredients
- enough roll out pie dough for a 9-inch pie pan (either homemade or store-bought), chilled but NOT frozen OR frozen store-bought pie crust in a pie plate
- 1 large egg white
- 1 teaspoon water
- pinch of kosher salt
Equipment
- aluminum foil
- pie weights
- pastry brush
Instructions
- Prep the pie crust if using homemade pie dough OR store-bought roll out style pie dough: Roll out the disc of chilled dough on a lightly floured counter and fit it onto a 9-inch pie pan. Crimp the edge and use a fork to poke holes all over the bottom and sides of the dough. Cover loosely with plastic wrap and freeze overnight.
- Prep the oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F.Line a sheet pan with parchment paper and place the frozen crust, still in its plate, in the center of the pan. Cover the crust with foil, making sure the crimped edges are completely covered and that there are no gaps between the foil and the crust. Fill with pie weights and spread them out so they are more concentrated around the edges of the crust.
- Prebake the crust and make the egg wash. Bake for 30 minutes if using store-bought pie dough, or 35 minutes if using homemade pie dough.While the crust is in the oven, make the egg wash: In a small bowl, whisk together the egg, water, and salt.
- Eggwash the crust. Remove the sheet pan from the oven, keeping the oven on. Carefully lift out the pie weights and foil.Use a pastry brush to coat the bottom and sides of the pie crust (but not the crimped border) with a thin layer of egg wash.Bake, uncovered, for an additional 5 minutes.
- Cool the crust before filling. Set aside on a wire rack to cool slightly while you make the pie filling.
Notes
- You can use either homemade or store-bought pie crust for this recipe. Just note that they have slightly different preparation and Bake Times—read the recipe carefully!
- Typically, grocery stores sell two different types of store-bought pie crust. The first kind is where the dough is rolled up in a sheet, and you need to do the work of fitting it onto the pie plate yourself. The second kind is where the dough is already molded onto a pie plate (usually one made of disposable aluminum), and all you need to do is fill it. Again, you can use either kind for this recipe. However, they'll have slightly different preparations and Bake Times as instructed in the recipe!
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