This savory pie crust is reminiscent of crunchy flakey Parmesan cheese straws.
This crust is the perfect base for a summer tomato pie.
This savory pie crust is reminiscent of crunchy flakey Parmesancheese straws.
Credit:Victor Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Chelsea Zimmer
This extra step will keep the crust from turning soggy as the pie bakes.
To blind-bake simply means to bake the empty crust a few minutes before adding the filling.
Bake the crust according to your specific pie recipe instructions, usually about 20 minutes.
Remove the parchment paper and pie weights and bake the crust a few minutes longer.
Let the crust cool completely before adding the filling.
Add butter and shortening.
Pulse until butter and shortening are pea size pieces, about 5 times.
Drizzle in buttermilk processing until dough begins to just come together.
Chill at least 2 hours or up to 2 days.
Preheat oven to 400F.
Roll dough on a floured surface into a 15 to 16-inch circle about 1/3 inch thick.
Transfer to a 9-inch deep dish pie plate.
Trim edges leaving a 1 inch overhang.
Fold edges under and crimp.
Freeze dough at least 20 minutes.
Line pie crust with parchment paper and fill with pie weights or dried beans.
Bake at 400F 20 minutes.
Cool completely about 30 minutes.
