November 2, 2007, Newsletter Issue #176: Preparing Single Crusts
Tip of the Week
For a single-crust pie shell, trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold under
the extra pastry and flute the edges.
If you are going to bake the unfilled pastry shell, use a fork to prick the bottom and sides. Line the pastry-lined pie plate with a double thickness of foil before baking.
Bake in a 450° F. oven for 8 minutes. Remove the foil and bake pie shell for 5 to 6 minutes more or until golden.
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