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Peeps, want to know the best way to par-bake a pie crust (which means to partially bake it? Well, you line your crimped and chilled pie crust with tinfoil, rather than with parchment paper (which is what I always used to do), as you can press the foil into all the crevices of the crust and get a really tight seal, before you fill it with your pie weights. This ensures that the crust won’t slump while baking. You’re welcome. The recipe for my easy-peasy sour cream pie dough and how to par-bake it
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A double crust pie is a favorite of ours: twice the crust, twice the deliciousness! A few tips will help to make rolling out, shaping, and crimping easier and more straightforward. Mastering the technique is simple: Just watch the steps in our tip video, and see how the finished result should look. Instructions: Split your pie dough into two pieces, one slightly larger than the other. Roll each piece into a circle. Place the smaller circle on a sheet of parchment and set aside. Place the larger
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