Make & Par-Bake Sara Foster's Flaky Pie Crust | No Soggy Bottom!

Butter adds Flavor and Shortening adds extra Flakiness to Sara Foster's Everyday Flaky Pie Crust. Blind baking ensures a flaky crust that won't get soggy for those custard-type pies like Pumpkin Pies, Chess Pies, and Buttermilk Pies. This video refers to Blind Baking a crust as pre-baking or partial baking...the bake time is longer for fully baked crusts used for no-bake fillings.

Chapters in this video:
00:08 Making the Pie Crust Dough
03:43 Rolling and Fluting the Pie Crust
06:14 Pre-baking, or "Blind baking" the Pie Crust

Recipe for two 9-inch or 10-inch Pie Crusts
3 Cups AP Flour
3 TBSP sifted Powdered Sugar
1/4 Tsp Salt
1/2 Cup (1 stick) Frozen Butter, salted or unsalted
3/4 Cup Shortening
1 Large Egg
1/3 Cup Ice Water
1TBSP White Vinegar
3-4 TBSP Ice Water

#piecrust
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