TENDER PIE CRUST


Tender Pie Crust

Makes 2 pie crusts 9" each To pre bake bottom crust: Roll out 1 pie crust disk on lightly floured surface to 13 1/2 inch round. Transfer to 9 inch diameter glass pie dish. Trim overhang to 1 inch. fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil; fill with pie weights or dried beans, and bake crust until sides are set and pale golden, about 35 minutes. Transfer dish to rack; remove foil with the weights or beans, then brush warm crust with egg white. Cool completely.

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