Making pies can be a bit of a challenge. Getting the crust just right can be the biggest challenge. I have been baking pies for about 15+ years now and still have times where that crust just wants to shrink. Recently though, I have acquired some great tips that have significantly improved my pie crusts especially in the area of crusts that need to be pre or partially baked before the filling is added like the crust for pies like Amish chocolate mousse pie or Amish pumpkin custard pie. So, If you are looking to up your pie game, keep scrolling to see my step by step photos and tips.
If you have any tips to share with us, I would love to hear them in the comments section below!
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- Step 1 Make the crust using my Amish style flaky pie crust recipe. Flour your countertop and roll the dough out into a large circle, big enough to fill a pie plate and enough to overlap the edges of a pie plate. Do not to roll the dough out too thin if you plan to blind bake or par bake a crust. I usually aim for a crust that is about 1/8 inch thick, give or take. If the pie crust is too thin and stretched out, it will shrink in the oven.
- Step 2: Fit the pie crust into a 9-inch pie plate (preferably glass so that you can check the bottom for doneness). Trim off the excess dough and crimp the edges as shown in the photo. Chill the pie crust in the refrigerator for at least 30 minutes to get the fats in the dough to solidify before baking (which also keeps the crust from shrinking and losing its shape).
- Step 3: Preheat the oven to 350 degrees while the pie crust is chilling in the fridge. Remove the crust and dock it with a fork, especially around the edges to release any air pockets that may remain in the crust.
- Step 4: Place parchment paper on top of the docked pie crust and then pour a package of dry beans (pinto, black, black-eyed peas, etc.) you can also use pie weights if you have them on hand or prefer to use the proper equipment for the job. I tend to grab a package of beans and then store them in a container in the pantry when I am done for future pie crusts.
- Step 5: Bake the pie crust with the weights for 30 minutes. Remove the weights from the crust and bake it for an additional 5-10 minutes until the crust is golden and the bottom is also set. You can bake the crust for longer, say 40 minutes or so if you prefer it to be somewhat crisp like I do. You can also give it less time, like 20-25 minutes if you prefer a lightly done pie crust. The last bake without the weights is important to watch closely, because you don’t want a crust that is underdone or baked too hard.
Par-baking: If you plan to make a pumpkin pie, quiche, custard pie or any pie that sets quickly in the oven, you may wish to par-bake the crust which consists of using all the above steps but only baking the pie for 10 minutes with weights. If par-baking a pie, you do not need to ensure the bottom is fully set before adding the filling but instead are simply giving the pie crust a head start before the filling is added. I started doing this for my Amish pumpkin custard pie (shown in the photo) and it made a significant difference on the outcome of the pie crust!
Can you use frozen pie crusts for blind baking?
Yes, you can. But I have found that if the pie crust isn’t rolled out, placed into a pie plate and crimped on the edges prior to freezing it does not perform as well for blind baking. If you have extra crusts left over, I definitely recommend investing in extra pie plates (if you don’t already have them) and freezing the crust in a pie plate. I use a large airtight container to freeze my crusts in, but you can also cover them tightly with plastic wrap.
All that is left to do is to start practicing! Pie is a huge part of Pennsylvania Dutch culture (like the Amish and Mennonites that I grew up in), so we make and consume lots of different kinds of pie for family gatherings or after dinner dessert. Below is a list of my personal favorites and I hope you can find a few new favorites as well!
- Fresh Cherry Pie
- Amish Mock Pecan Pie
- Amish Chocolate Mousse pie
- Amish Coconut Cream Pie
- Fresh Spiced Apple Pie
- Fresh Strawberry Pie
- Rhubarb Custard Pie with Crumb Topping
- Amish Style Fresh Peach Pie
- Amish Chicken Pot Pie
- Curried Chicken Zucchini Pie
I hope you are having a good day, and that you are able to find joy in the small moments today! -Marilyn Stoltzfus Peight from This Mom Cooks
