Easy, Cheesy Pie Crust
By America's Test KitchenPublished on November 9, 2011
Time
1 hour, plus 30 minutes chilling
Yield
Makes one 9-inch baked pie shell
Ingredients
3 tablespoons grated Parmesan cheese 1 teaspoon flour 1 (9-inch) Pillsbury Ready to Roll Pie Crust
Instructions
- Combine Parmesan and flour. Sprinkle half of Parmesan mixture over one side of dough and gently roll mixture into dough with rolling pin. Flip dough and repeat with remaining Parmesan mixture. Roll dough out into 12-inch circle.
- Move dough to 9-inch pie plate, gently pressing into corners to secure and fluting edges as desired. To prevent shrinkage, refrigerate dough for 20 minutes, then transfer to freezer for 10 minutes.
- Spray two 12-inch square pieces of foil lightly with cooking spray and arrange, greased-side down, in chilled pie shell. Top with pie weights and fold excess foil over edges of dough. Bake on lower-middle rack at 375 degrees until surface of dough no longer looks wet, about 20 minutes. Carefully remove hot weights and foil and continue to bake (uncovered) until just golden, about 5 minutes. Let cool for 15 minutes before proceeding with recipe.
Time
1 hour, plus 30 minutes chillingYield
Makes one 9-inch baked pie shellIngredients
3 tablespoons grated Parmesan cheese
1 teaspoon flour
1 (9-inch) Pillsbury Ready to Roll Pie Crust
Ingredients
3 tablespoons grated Parmesan cheese
1 teaspoon flour
1 (9-inch) Pillsbury Ready to Roll Pie Crust
Ingredients
3 tablespoons grated Parmesan cheese
1 teaspoon flour
1 (9-inch) Pillsbury Ready to Roll Pie Crust
Why This Recipe Works
We developed this Easy, Cheesy Pie Crust recipe for use with vegetable quiches. It is incredibly flaky, and takes no time at all. Parmesan cheese serves two purposes: sprinkled on our store-bought crust, it melts when baked to create a waterproof barrier that keeps the custard filling from making the crust soggy. And the cheese gives extra flavor to the bland crust.
Instructions
- Combine Parmesan and flour. Sprinkle half of Parmesan mixture over one side of dough and gently roll mixture into dough with rolling pin. Flip dough and repeat with remaining Parmesan mixture. Roll dough out into 12-inch circle.
- Move dough to 9-inch pie plate, gently pressing into corners to secure and fluting edges as desired. To prevent shrinkage, refrigerate dough for 20 minutes, then transfer to freezer for 10 minutes.
- Spray two 12-inch square pieces of foil lightly with cooking spray and arrange, greased-side down, in chilled pie shell. Top with pie weights and fold excess foil over edges of dough. Bake on lower-middle rack at 375 degrees until surface of dough no longer looks wet, about 20 minutes. Carefully remove hot weights and foil and continue to bake (uncovered) until just golden, about 5 minutes. Let cool for 15 minutes before proceeding with recipe.
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