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So what you want to do is you want to start at the edge of your dough, roll it just slightly on to the rolling pin and kind of roll it forward.

A pie tin if you can see has holes in it and this just- allows for a crisper crust when you’re making your pie dough. So now I’m just gonna lay it gently into the pie pan and I have a little hanging over and that’s what you want. You want just a touch. So now what I’m gonna do is I’m just gonna start pressing it in lightly with my fingertips in to the bottom of the pie tin.

I’m gonna cut with a sharp knife just a little of the excess of the sides. Okay now that I have cut the edges, I’ve turned under all of the jagged edges. And what that does is also build up the crust in the sides of the pie so that I can begin my crimping process. So what I’m gonna to do to begin that is I’m going to place my index finger and thumb on the outside of the crust and that’s kind of used as a mould and then I’m gonna place my index finger right between and squeeze.

I’m going to continue moving around about an inch between and I’m gonna do this around the entire pie. Okay now I have a beautifully crimped pie and now it’s going to be ready to blind bake. Now what I’m gonna do to blind bake the crust is I’m going to fill it with tin foil as you see and then also with pie weights in the centre. And what this does is this just holds your crust down and it -uh- keeps your crust from bubbling in the centre.

So when it’s finished it will look like this. I’ve removed the foil and pie weights. Five minutes before its finished baking to get this nice beautiful golden brown crust. Grown up in the South we never had a holiday without a pie and neither should you.

In case you didn’t see the video in part 1 of this series… here it is again.

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