With a pastry cutter or a fork, cut in 1 cup flour, 1/4 cup at a time.
1 cup unbleached all-purpose flour
Form into a ball and wrap in plastic wrap to refrigerate for 30 minutes before rolling.
Roll dough out into 1/8 inch thickness and press into a baking pie pan. Trim away any excess but save and use excess to cut into 1/2 inch strips and press onto edges. This will help prevent pie dough 'shrinkage' during bake. Return to refrigerator for 30 minutes before baking.
Par-bake or Full Blind Bake Instructions
For recipes requiring a pie crust to par-bake before adding filling and returning to the oven, once pie dough has been rolled and shaped into into pie pan, chill 30 minutes.
To prevent 'pie shell shrinkage', any extra dough cut to shape into pie pan, can be added to to the pie edges to thicken the crust and prevent sliding during par-bake.
For a partial blind bake, set oven to 375 degrees and line pie crust with parchment paper. Fill bottom of pie-crust with pie weights or dried beans.
Bake for 7-8 minutes or until crust edges are slightly browned. Allow to cool to warm a few minutes before adding fillings such as quiches.
For a full blind bake such as a no-bake pies, Bake 15 minutes, remove parchment paper and pie weights and stab bottom of pie a few times with a fork. Return to oven another 15 minutes until golden brown.