For this evening's dinner party, I whipped up a raspberry pie, following Simply Recipes' directions for the pie crust and lattice top, and then tailoring a blueberry pie recipe to my preferred ingredients (I happen to have a lot of frozen raspberries in my freezer...) The recipe was a cinch, and the pie baked up beautifully...
Swing by her website to get all the nitty-gritty details. I followed her recipe to the letter, so you can get the scoop there!
To Pre-Bake a Pie Crust
Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden.
Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.
Then, because I'm an obnoxious overachiever, I opted to make a lattice top, which turned out quite well using the PIZZA WHEEL to cut the individual crust strips. What a revolutionary idea! I've never used one for pie-making before and it's a total game changer. Awesome!
How to Make a Lattice Top for a Pie Crust
1 Before starting the lattice top, roll out half of your pie dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about half an inch. Put it in the refrigerator to chill while you work on the lattice. On a lightly floured surface, roll out the other half of your pie dough to the same extent as the first half (about 3 inches beyond the diameter of your pie dish). It's easier to work with the dough if it is chilled, so if it the dough has softened too much, put the rolled-out piece on a flat cookie sheet and chill it in the refrigerator or freezer for a few minutes.