Crowd-pleasing and tart, this is a beautiful summer pie!
Let dough sit on counter for 15-20 minutes, then unroll carefully and flip into a pie pan, fluting the edges as desired. Cover the dough with removed parchment paper and weigh down with pie weights or dry rice or beans. Blind bake about 15 minutes at 425°F or until light brown; take out of oven and remove paper and weights. Bake for additional 3-5 minutes. Cool on cooling rack.
If you don’t have or want to use pie weights, carefully prick the bottom and sides with a fork many times to prevent air bubbles. Don’t use a fork if your pie will be filled with a super moist filling, as the tiny holes will allow filling to soften the dough.
Note: You can store used dry beans or dry rice in a special container and mark it as 'pie weights.’ You can use them for additional blind baking sessions, but you cannot use them for regular meals anymore.
Use a heat-resistant glass or ceramic pie pan for the flakiest results. Single use aluminum shells don’t get as hot and won’t give you the same results.
Bake the pie on the middle rack or in the lower third of the oven.
Insert a knife tip to test if the pie filling is done. If some filling sticks on the knife the pie is not done yet. Add more baking time and repeat test in 5 min. intervals.
To prevent excess browning of the edges during baking, place the pie dish on a large sheet of aluminum foil. Mold foil lightly around the edges of the pie 20 minutes into baking; then continue to bake as directed.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
Do not over handle the pie crust as it toughens the dough. Use our enclosed parchment paper to flip the dough in the pie pan, and use only your fingertips when shaping it. Avoid using the warmer palms of the hand
If your pie recipe calls for a super moist filling, you can blind-bake the crust and then moisture-proof it, to avoid sogginess.
Brush dough with a bit of egg white before it goes in the oven, or even right after it comes out of the oven. Moist fillings won’t soften the dough and it stays firm.
You can also distribute about 3 tablespoons of breadcrumbs on the bottom before you add the moist filling to the dough. The breadcrumbs absorb some of the moisture and help to keep the dough dry and for a flakier result.
Don’t prick the dough with a fork if you want to moisture proof it.
1. Take the refrigerated Pie Crust Dough out of the fridge 15 min. before usage. Preheat oven to 425°F. Unroll the tempered Pie Crust Dough on parchment paper. With help of the paper, flip the dough into a 9-in. pie pan. Remove paper and press firmly against bottom and sides. Fold overhanging edge of pastry under; flute as desired. Cover the pie crust with included parchment paper and weigh down with pie weights or dry beans. Blind bake about 15 minutes or until light brown; cool on cooling rack.
2. Reduce oven temperature to 375°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
3. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel and lemon juice until combined. Pour into pie crust.
4. For the meringue: In medium bowl, beat egg whites and 1/2 tsp. lemon juice with electric mixer on high speed until foamy. Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla and spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking.
5. Bake 8 to 12 minutes or until meringue is light brown. Cool for about 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.