Instructions

1. Incorporate the fat with the flour thoroughly when you mix the pastry dough. When the fat particles are evenly distributed throughout the flour, they help hold the dough together without requiring too much water. Escaping steam is one reason that pie crust becomes misshapen.

2. Roll the dough once, if possible, to minimize handling. Roll it on a lightly floured surface, making it larger than the pie pan so you won’t have to stretch it to fit. Fold the rolled dough into quarters or roll it lightly around the rolling pin to lift it and move it to the pan. Unfold it carefully, without stretching. Ease it into the pan so the dough contacts the entire bottom of the pan, into the corners and up the sides smoothly. Trim the excess dough to extend over the rim of the pan. Leave enough so the fluted edge overhangs the lip of the pan slightly to help hold the sides of the pie shell in place.

3. Prick the sides and bottom of the pie shell with the tines of a fork. Space the fork pricks about 1 inch apart, randomly covering the bottom of the pan. The holes allow steam to escape so the dough maintains its shape.

4. Line the pie shell with parchment or aluminum foil. Scatter a layer of pie weights or dry beans on the parchment, covering the bottom of the pie. Bake the crust until the dough loses its wet look and begins to change from yellowish to white, typically about half the suggested baking time. Remove the parchment and weights carefully and return the crust to the oven to finish baking.