Step 1

Make and chill the pie crust as directed.

Step 2

Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to ¼” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.

Step 3

Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes. If you would like, place into the freezer for 10 minutes before baking.

Step 4

While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.

Step 5

Place the pie tin on a baking sheet, and place in the oven. Bake for 15 to 18 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans.

Step 6

Return the pie to the oven. Reduce the oven temperature to 375°f / 190°c.

Step 7

For a Par-baked pie crust, bake for a further 2-3 minutes, until the inside of the pie crust is set and barely golden.

Step 8

For a Blind baked pie crust, bake the pie crust for a further 5-10 minutes, until the crust is evenly golden brown.

Step 9

Remove from the oven and allow to cool completely.