Master flaky pie crusts! Learn how to blind bake pie crusts, including both fully baked & par-baked methods for perfect pies ...

Making a simple yet tasty no-bake pie crust just got even easier. Here's how to use your freezer for delicious results.

If your pie has a top crust or lattice top crust, crimp the edge after adding the top crust. Storey recommends partially baking (or par-baking) the bottom crust for 10 minutes at 375 degrees ...

Fill the crust with pie weights, rice, or dried beans. Place on a rimmed baking pan. Bake until cooked through and golden brown, about 45 minutes. Remove from oven, and carefully remove the foil ...

Technique tip: Blind baking is the process of lining pie crust with parchment and weighing it down with either dried beans, dried rice or popcorn kernels to partially cook the dough before adding ...

Transfer to a deep 9-inch pie pan. Gently press the dough down into the pan. Flute the edges and refrigerate for 1 hour. The crust will need to be partially baked. Preheat the oven to 350 degrees.

Put oven rack in middle position and preheat oven to 375°F. To partially bake crust: Lightly prick bottom and side of chilled pie shell with fork. Line crust with foil and fill with rice or beans.

Place the pie crust over the top and cut around edge of dish to remove extra curst. Prick the crust with a fork in several places. Bake for 20 minutes. Serve immediately.

Suebsarakham, who immigrated here from Thailand and calls himself the “Thai Pie Guy,” has developed recipes for pies that feature not just sublime crusts and crumbles but the kinds of fillings ...