When pre-baking a pie crust, line it with foil or parchment paper and fill it with pie weights, dried beans or rice. (This is also called blind baking.) Bake until the rim just begins to color. Remove the weights and carefully prick the bottom and sides with a fork to prevent air bubbles. Return it to the oven and continue baking until golden brown
To keep the crust's edges from over-browning, cover them with strips of foil or a “pie shield.”
Use a pie pan that absorbs, rather than reflects, heat. The best ones are glass, dull aluminum, or dark finished metal. These pans will help to ensure that your pie crusts bake to a nice golden brown color.
If you own a baking stone or pizza stone, use it. Bake the pie on a cookie sheet to prevent spillovers on the stone. Baking on a stone ensures that the bottom crust on even the juiciest fruit pie will be done when the top is brown
To add a richer color to a double-crust or lattice-topped pie, brush the top crust with milk or lightly beaten egg before baking.
For shine and sparkle, thin a quarter cup of light corn syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the crust. You can add granulated sugar or decorative sugar at this time. Return the pie to the oven for two to three minutes to let the glaze dry and set.
Technique is the most important aspect to making a good pie crust. As long as you follow a few simple tips, your pie crusts should turn out perfectly almost every time
After the rolled-out dough has been transferred to the pie pan, let it relax in the refrigerator for another 20-30 minutes before filling. This will prevent the dough from shrinking during baking
Use a dry pastry brush or a clean dishtowel to brush off excess flour from the dough.
Once the dough is rolled to the proper thickness, fold it in half or roll it around your rolling pin to lift it into the pie pan. Gently press the dough down into the bottom edges of the pan
Chill the dough in the refrigerator for at least 30 minutes before rolling it out. This lets the flour absorb the liquid and helps to prevent stickiness when rolling out the dough. It also allows the gluten (the protein structure) to relax, making it more elastic and less likely to shrink back as you roll it
Do not overwork the dough. Mix quickly and handle the dough as little as possible. Overworking the dough will cause it to be tough.
All ingredients should be ice-cold before mixing. This is especially important for the fat you are using. Shortening can be kept in the freezer without becoming solid.