How to Roll out Pie Dough, Create Edges and Blind Bake! 

Learn what to do with your shortcrust pastry dough or as we call it in the US, pie dough after you make it! You will learn how to roll out pie dough, create edges and blind bake! First, we will go over how to roll out pie dough. Discuss how to roll out pie dough without cracking (hint, a good recipe is going to crack some!) and bust other pie baking myths along the way. Then, we will show you how to parbake a pie shell. After that, we will discuss how to fully bake a pie shell. Finally, we will discuss how to create fluted edges on a pie shell and other easier edging. This and a few bad jokes along the way!
Baking Temperatures and Times:
Savory Pie Shell Directions
Preheat your oven to 425°F (220°C.) For savory pie shells: Blind bake pie shell for 10 - 15 minutes. Remove from oven, carefully remove parchment paper or aluminum foil to avoid spilling weights. Return to oven and bake an additional 5 - 10 minutes or until lightly golden brown. Remove pie crust or tart shell from oven and place on a wire rack to cool completely.
Sweet Pie Shell Directions
Preheat your oven to 350°F (180°C.)
For sweet pie shells: Blind bake pie shell for 20 - 25 minutes. Remove from oven, carefully remove parchment paper or aluminum foil to avoid spilling weights. Return to oven and bake an additional 10 - 20 minutes or until lightly golden brown. Remove pie crust or tart shell from oven and place on a wire rack to cool completely.
When it doubt, bake low and slow!
Read More about Blind Baking by Clicking Here:
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Check out some of our pie dough recipes by watching these following brief videos. They’ll be a link to print the recipe within the video description as well!:
Savory Pie Dough Recipes:
Pate brisee
• Pie Dough Recipe | Pât...
Pate a fonte
• Pie Dough Recipe | Pât...
Sweet Pie Dough Recipes:
Pate sable
• Pie Dough Recipe | Pât...
Pate sucre
• Pie Dough Recipe | Pât...
General Recipe Tips for Pie Dough or Shortcrust Pastry:
✔ Try not to overwork the dough for best results.
✔ If you want to use a mixer, always work on a low speed and only combine ingredients until they come together. Do not over mix.
✔ Margarine can be used instead of butter in most pie dough recipes. Be sure you are using margarine with at least 80% fat content and not vegetable oil spread.
✔ Recipes were created by weighing ingredients. The recipe can be subject to change. Be sure to check the website for any alterations.
Happy Baking!