Crispy Single-Crust Pie Foundation

1. Trim and Tuck Dough

First, trim the pie dough so it hangs about half an inch over the lip of the pie plate. Tuck this overhang underneath itself to create a thick edge that will support your crust. This step ensures the dough sits securely on the lip of the pie plate, giving you a strong base to work with.

2. Fluted or Ridged Edge

For a decorative edge, use your index finger and thumb to create fluted ridges along the edge of the dough. Alternatively, press the tines of a fork into the dough to flatten it against the rim, creating a ridged edge.

3. Chill the Crust

Wrap the dough-lined pie plate in plastic wrap and place it in the freezer for 30 minutes. Chilling the dough firms it up and prevents shrinking during baking, ensuring your crust holds its shape.

4. Line with Foil

Once the dough is fully chilled, place a double layer of aluminum foil over the crust, making sure to cover the edges. This step protects the edges from burning and helps the crust bake evenly.

5. Weight and Bake

Fill the foil-lined crust with pie weights or pennies. This will prevent the crust from puffing up and ensure it cooks evenly. Place the pie plate in a preheated oven at 375°F and bake for 25 to 30 minutes until the crust is lightly colored.

6. Remove Foil and Weights

Carefully remove the foil and weights from the crust. If you are partially baking the crust, transfer it to a wire rack to cool. If you need a fully baked crust, return it to the oven for an additional 10 to 12 minutes until it is lightly browned and firm to the touch.