Yield: Makes one 9-inch pie.
This classic pie is excerpted from the cookbook Sweetie Pies.
With lightly floured hands, loosely gather up the dough into a flat ball, place it in a bowl, and cover with plastic wrap. Refrigerate until you are ready to roll out the crust. I try to chill at least 30 minutes but not too much longer than overnight.
On a lightly floured work surface, roll out the ball of dough into a 12-inch circle about 1/8 inch thick. Place a 9-inch pie plate upside down on top of the rolled-out dough. Using a small knife, cut around the plate, leaving a 1-inch border of dough around the plate. Remove the plate. Fold one side of the crust over in half. Fold the crust into quarters. Pick up the crust so that the center point is positioned in the center of the plate. Unfold the dough and press it firmly into the pie plate.
Trim all excess dough from the edge, except for a 1/2-inch flap of dough around the edge. Tuck the extra flap of dough under itself so it rests on the rim of the pie plate, and then crimp or flute the edge all the way around the pie, and refrigerate the crust for 30 minutes.
Meanwhile, heat the oven to 425°F.
Line the crust with parchment paper and fill it with pie weights or dried beans so the dough doesn’t puff up as it bakes. Bake until the top edges start to turn light brown, 8 to 10 minutes. Remove the paper and pie weights, reduce the oven temperature to 350°F, and continue baking until the crust is comepletely golden brown, another 10 minutes. Let it cool completely on a wire rack.
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This recipe must be missing a key step. It does not discuss how to get the filling to congeal. It gives instructions for the crust and meringue, but not the filling. I made this pie and the filling never solidified. Huge waste of time. Really disappointed.
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