How to Pre-Bake a Pie Crust

Some custard and all cold pie fillings require a prebaked pie shell, since the pie isn't cooked for the standard length of time after filling. Both homemade and store-bought pie crusts tolerate prebaking. The dough requires some preparation to cook evenly. Preparing the crust for prebaking also prevents the crust from forming unattractive bubbles or burnt spots, caused by air trapped between the dough and the pie tin. Oven temperatures vary, so check on the pie crust throughout the baking time to ensure it doesn't overcook.

Things You'll Need

Pie tin

Fork

Instructions

Fold the pie crust dough in half. Lift gently and lay it in the pie tin. Unfold the dough.
Press the dough gently into the tin, forming the dough to the sides. Trim off the overhanging edge to within ½ inch of the pie tin rim.
Fold the overhanging dough under so the dough is flush with the rim of the pie tin. Press the edges with a fork or flute the edges with your fingers.
Prick the bottom and sides of the pie dough with a fork. Pricking allows air to escape and prevents the the dough from bubbling in the oven.
Preheat the oven to 450 degrees Fahrenheit. Bake the prepared pie shell for approximately 10 minutes, or until the crust is evenly golden in color.

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