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For a Pie that Requires a Raw Crust
Put your pie filling into the  Zingerman’s Bakehouse Bake at Home Pie Crust and follow the baking instructions provided in your recipe.

For a Fully Baked Crust (i.e. for a cream pie)

  1. Preheat oven to 375 degrees
  2. Make small holes in the bottom and sides of the dough with a fork
  3. Refrigerate or freeze the pie shell for twenty minutes prior to baking
  4. Remove the chilled pie shell. Line the chilled crust with parchment paper, pressing it snugly against the bottom and sides. Fill with pie weights (or dried beans) to hold down the parchment paper
  5. Bake the crust for 25 minutes, or until the edge begins to color. Remove the parchment paper and pie weights. Bake for another 15-20 minutes until golden brown.

For a Partially Baked Crust (i.e. for a pumpkin pie)

  1. Preheat the oven to 375 degrees
  2. Make small holes in the bottom and sides of the dough with a fork
  3. Refrigerate or freeze the pie shell for twenty minutes prior to baking
  4. Remove the chilled pie shell. Line the chilled crust with parchment paper, pressing it snugly against the bottom and sides. Fill with pie weights (or dried beans) to hold down the parchment paper
  5. Bake the crust for 25 minutes, or until the edge begins to color. Remove the parchment paper and pie weights. Bake for an additional 5 minutes. 
  6. Follow with pie filling instructions to complete baking process