Servings | Prep Time |
4-5crusts | 20minutes |
Cook Time |
20-25minutes |
|
|
*For fruit filled pies, pour in your filling before baking. For other pies, such as custards, bake and then let the crust cool before filling.
**It’s always a good idea to put pie shields (or foil) around the edges of your pie while baking. Uncover for the last 10-12 minutes of baking.
***You can refrigerate the dough balls for a few weeks, or stick in the freezer to use at a later time. Either way, make sure to wrap the dough well; I wrap in saran wrap and then place them into a Ziploc bag.