Perfect Pie Crust Recipe

For a double crust pastry pie

• Fill and top with the remaining pastry in your favorite design, i.e. lattice, cut-outs, solid top, etc.  Brush the top crust with an egg wash made by beating one large egg with 1 tablespoon of water.  Brush over the crust and sprinkle with sugar before baking.
• To help prevent a soggy bottom crust, place a baking sheet or baking stone in the oven while preheating. Use an aluminum pie plate to make the pie. Place the filled pie directly on the hot pan or baking stone. Contact with hot metal will help the bottom crust cook quickly before it has a chance to get soggy. It will also brown nicely.

For a Pre-Baked Single Crust

• Pierce the sides and bottom of the pastry with a fork.  Refrigerate the crust for 30 minutes.  While the pastry is chilling, preheat the oven to 375 degrees.  Remove the pie crust from the refrigerator and place on a baking sheet. Carefully line the pastry with parchment paper, then fill with pie weights or dried beans.  Bake the crust for 20 minutes.  
• Remove the parchment paper and pie weights or beans and set aside.  Brush the inside of the pie crust with a beaten egg white. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.  Remove from the oven and set aside to cool while preparing the filling.

Recipe Notes

If only using 1/2 this recipe, wrap the extra pie dough in plastic wrap and seal in a freezer bag.  Frozen dough will keep for up to three months. Thaw overnight in the refrigerator.If the dough splits while rolling out, it needs to soften. Allow it to rest at room temperature another 5 minutes, then try again.