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To easily transfer the rolled dough into the dish, roll it over a rolling pin and then lift it into place. Crimp the edges of the pastry for a polished look and brush with egg wash to enhance the color during baking.
The Blind Baking Process
An important step to prevent a soggy crust is to blind bake the pastry. Start by docking the crust with a fork to let air escape while baking. Line the crust with parchment paper and fill it with weights, such as baking beans, dried rice, or sugar to hold everything down. Bake at 350°F (180°C) for about 20 minutes. Afterward, remove the weights and let the crust bake for an additional 5 minutes until it’s no longer wet.