Pie Dough

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	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 425^ooven 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). Enjoy! Spring Asparagus Tart

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