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Baking Bread
Bread Machine
Bunny Biscuits
Sticky Buns
Pie Dough
Pie Dough

Today we will work with Pie Dough.

  • Prepare your pie dough according to the recipe, form it into a large disc and refrigerate for at least one hour.
  • This will give the butter a chance to harden, allowing for a smooth, even distribution once you are rolling the dough out.
  • Once chilled, roll it into a large circle (or 2 for a 2-crust pie) about 1/4" thick.
  • Carefully transfer it to your pie pan, and flute the edge (pinch it between your left thumb and right thumb and forefinger).
  • Prick the bottom and sides of the crust.
  • You can now either bake "blind", or fill it.

To bake "blind" (empty): Line the bottom of your pie with aluminum foil and fill with dried beans or rice. Bake in a preheated 425o oven for 15 minutes, then remove the beans or rice and bake for another 7 minutes. The crust can then be used immediately (when cooled!) or frozen for use at a later date.

To bake filled : Fill your bottom crust with your filling and place the 2nd crust on top. Cut steam vents in the top (you can make a fancy decoration), pinch top and bottom crusts together (or use a fork to create a fancy pattern) and line rim with aluminum foil to prevent burning. Bake according to your pie recipe directions. Alternately, you can cut your top crust into long strips and make a "lattice" pattern (strips going left and right and strips going top to bottom).


Spring Asparagus Tart 

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