Dust board lightly with flour. If dough sticks to board, loosen with knife, dust with a little more flour. Use as little flour as possible or crust will be tough. Roll crust thin, to 1/8-inch / 3-mm thickness. Place rolled thin dough loosely on prepared pie tin.
Add plenty of filling. Filling should be the same height as top of pie tin.
With a sharp knife, cut excess crust away from edge of pie tin. Leave 1/2-inch / 1.25-cm over edge, the pie crust will shrink when baking.
Combine remaining dough and roll out second crust following steps 1 and 2. Cut second crust into long strips and place loosely over top of filling in a lattice pattern. Press edges together with fork.
Preheat oven to 400°F / 200°C. Prepare pie tin by lightly dusting with flour. Do Not Grease.
Bake pie for 10 minutes at 400°F / 200°C. Reduce heat to 350°F / 180°C for 40-50 minutes - until crust is lightly brown.
Shared from https://www.watkins1868.com/consultant/lorie.hillen
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