double the recipe for a bottom and top crust . It works perfectly for fruit pies, quiches, and savory pies alike.
Do I need to pre-bake the crust for all fillings?
For most fillings, a quick pre-bake (or “blind bake”) for 10–15 minutes at 400°F works well to ensure the crust stays crispy. For wet fillings like custards, consider pre-baking the crust before adding the filling.
How to Store
Once baked, allow the pie crust to cool completely. Store any leftover pie crust at room temperature for 1–2 days in
