blind baked pie crust

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Learning how to make blind baked pie crust is essential because some recipes call for it. Pre-baked pie crusts are excellent for custard pies, fruit pies or no-bake pies.

• Cut the butter into cube and refrigerate for about 30 minute to an hour. 
• Sift the flour, add the salt and mix to combine. The add the chilled butter and mix in with the aid or a fork, potato masher or the tips of your fingers.
•  Add in the ice water gradually until the flour is moist enough to hold together. Push the dough together to form a ball. Split dough into 2 parts, wrap them in a plastic wrap and chill in the fridge for 1 hour.
• After 1 hour, dust the work surface with flour to prevent the dough from sticking to it.
• Roll the dough to a 1/4 of an inch (or your desired thickness)  while still maintaining the circular shape. Don't forget to frequent lift the dough off the board to ensure it does not stick to the board. 
• Use the pie pan to measure the rolled out dough. The dough should be about 2 inches wider on all side.
• Transfer the rolled dough with the aid of the rolling pin into the pie pan. And nicely tuck the dough into the pan so that it does not shrink during baking.
• Decorate the edge of the pie or you could trim it off. To decorate your pie, make sure the is about 1/2 inch of excess dough to form the edges. Place your left index finger on one side of the edge and your right index and thumb on the other side. With your left index finger, push the dough towards and in between the right thumb and index fingers while pushing the right fingers forward too.
• Poke holes into the pie crust with a fork. This is going to help the steam escape during baking,then refrigerate for an hour or longer. 
• Preheat your oven to 425 degrees F (220 degrees C).
• The crust needs to be weighed down so that the sides do not slide down or collapse and also so that the bottom crust don't puff up. Crumble a parchment paper (or aluminium foil), this will make it fit nicely into the pie. Place the crumbled parchment paper on the pie crust, then fill it in with anything that has weight such as cornmeal, beans or even weight beads. Spread the weight evenly so that it can support the wall of the pie.
• Bake the crust for 15 minutes with the weight on, After 15 minutes, reduce the heat to 375 degrees F (190 degrees C) then remove the weight. Create a tent to cover the edges with an aluminium foil. This would prevent the edges from burning. Bake for 5 - 10 minutes depending on the shade of color you prefer. If you want to make a no-bake pie crust, let the crust bake longer until it develops a golden color.
• While it is baking, make the egg wash by beating an egg with a tablespoon of milk (water or cream) until combined. After 5 - 10 minutes, apply the egg wash over the pie crust while it is still hot. The egg wash seals any hole or cracks and it gives the pie a glossy look. Set aside to cool and use when needed to bake your favorite pie or use immediately.

Ingredients: 

1  1/4 cups Flour (All Purpose)

 1/2 cup cold Butter

 1 tbsp Sugar

 1/4 tsp Salt 

3 -6  tbsp Ice water 

1 large egg

1 tbsp milk or water