Ingredients:

  • 350g chilled pie dough
  • 30g all-purpose flour for dusting
  • 1 large egg
  • 1 tbsp water
  • 900g ceramic pie weights or dried beans (for processing)

Instructions:

  1. Roll out your chilled dough to a 12-inch circle on a surface dusted with the 30g of flour. Gently drape it over your 9-inch pie plate, ensuring it slumps into the corners without stretching.
  2. Trim the edges, leaving a 2cm overhang, and fold them under to create a thick rim. Chill this in the freezer for 20 minutes; this relaxation is vital to stop the crust from shrinking during the blind bake pie crust process.
  3. Preheat your oven to 190°C. Line the chilled shell with a large piece of parchment paper, ensuring it covers the fluted edges. Pour in the 900g of weights until they reach the top rim.
  4. Bake for 15 minutes until the edges are set and pale gold.
  5. Carefully lift the parchment and weights out. Whisk the egg and 1 tbsp water. Using a brush, paint a thin, even layer over the entire interior.
  6. Lower the oven to 175°C. Prick the bottom with a fork (docking) until tiny air vents appear across the base. Bake for another 10 to 12 minutes until the bottom looks dry and sandy.
  7. Bake for a final 3 minutes until the wash is glossy and hard. This creates a barrier that allows you to pour in a Key Lime Pie filling without the crust turning to mush.