How to Parbake (and Blind Bake) Pie Crust + Foolproof Flaky Pie Dough

This is the pie dough recipe I use for every tart, pie, galette I make. In this recipe and video, I show how to make the pie dough as well as how to parbake and blind bake it. Parbaking is a step that ensures the bottom crust of your pie will not be soggy. Here are a few recipes that benefit from a parbaked crust: Bourbon Pecan Pie Roasted Butternut Squash Pie (i.e. The Best Pumpkin Pie) Salted Maple Pie Notes: Ideally make your dough 12 to 24 hours before you plan to roll it out. Doing so allows the flour to fully hydrate and allows the gluten to relax. This makes rolling the dough out more easily and also helps minimize shrinking in the oven. Dough can be made up to three days in advance and stored in the fridge or made weeks in advance and stored in the freezer. To thaw, place dough in the fridge overnight before baking. To make a double batch: do not load your food processor with double quantities. Make the dough in separate batches — no need to wash the food processor in between batches. Favorite Pie Plate: I swear by my ceramic Emile Henry 9-inch Pie Plate. Once you parbake your pie shells, let them cool completely; then store in an airtight vessel or bag — an XLarge (2-gallon) Ziplock works well. Store at room temperature for up to 3 days or freeze for up to 3 months.

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% Daily Values based on a 2,000 calorie diet