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First, place the pastry in a pie plate and prick the bottom and sides with a fork to prevent it from bubbling as it bakes. Then line the pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-6 minutes longer or until dry and crisp. Finally, brush the bottom and sides of the crust with egg, then reheat at 400° for 4 minutes to set the glaze. Add filling.
To prevent a soggy crust, refrigerate the unbaked crust for 15 minutes. Or brush it with slightly beaten egg white, which serves as a sealant, then refrigerate for 15 minutes. If the crust won’t be prebaked, pour the filling into the pie shell just before baking to keep it from becoming soggy. Setting the pie pan on a metal baking sheet during baking also helps prevent soggy crusts.
Add one teaspoon of vinegar or lemon juice as part of your liquid for each cup of flour in pastry and pie dough recipes. This won't affect the flavor but will result in more tender baked products.
When cutting butter into flour for pastry dough, the process is made much easier by cutting the butter into small pieces before adding it to the flour. 1. First cut each stick of butter into quarters lengthwise. 2. Keeping the quarters together, cut into pieces approximately one-sixteenth of an inch long.
UNBAKED PASTRY: Prepare regular pastry or crumb crust. Fit into pie pans. Generously prick pastry that will be baked unfilled. Stack pie pans with a double layer of freezer paper between them. Or, store flat rounds of pastry on foil-covered cardboard separated by two layers of freezer paper. Overwrap with freezer bags or heavy-duty aluminum foil, seal and freeze. Bake when pie shell is still frozen at 475 degrees F until light brown. Or, fill and bake as per recipe. Length of freezer storage: 6 to 8 weeks.
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