Pie

: Start at 425°F for 20 minutes to set the crust, then lower to 350°F to cook the filling through without burning the edges.

: Roll the dough into a circle about 1 inch larger than your pie dish. Use a rolling pin to gently transfer it to the plate. Decorative Tops : : Start at 425°F for 20 minutes to

: Essential for pies with "wet" or no-bake fillings (like quiche or chocolate mousse). Use pie weights or dried beans to keep the crust from shrinking or bubbling. Decorative Tops : : Essential for pies with

: Always refrigerate your dough for at least 30 minutes to 2 hours before rolling to let the gluten relax and the fat firm up. 2. Assembly & Shaping : Many recipes

: A mixture of flour, sugar, and butter for a crunchy alternative.

: Weave strips of dough for a classic look that also lets steam escape.

: Many recipes, such as those from Sally’s Baking Addiction , use a mix of both for the best of both worlds.