Pie Dough

The Modern Pantry


Once pressed, fill with pie weights or an empty pie dish to weigh down if making a custard pie. Bake 15 minutes at 400 then 20 minutes at 375. Then remove weights, fill and bake at 325 for 30 minutes. Outer 2” will be completely set and the centre will still have a slight jiggle. One brick yields enough for one 9-inch pie top or bottom.