Classic Single-Crust Pie Dough
We wanted a recipe that was tender, flavorful, and—most importantly—consistent.
Why This Recipe Works
Certain pies require that the crust be blind baked, or prebaked, before the filling is added because otherwise the crust wouldn’t be in the oven long enough to brown adequately. Our Single-Crust Pie Dough recipe can be refrigerated, wrapped tightly in plastic wrap, for up to two days or frozen for up to two months. To defrost the single-crust pie dough, allow the frozen dough to thaw on the countertop until malleable.
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