This recipe begins with blind baking the crust. A blind crust is a crust that you bake before you fill the pie. To do this so your dough doesn't puff up, you need to weigh down the dough with something that will hold it down. One thing you need to know is that there are companies out there that sell you pie pearls and such but you don't need to buy those. I use dried beans, and it does the same thing, you can use them over and over, they don't break (like ceramic blind bake beads can) and you can always eat them later!
Bake the crust at 425 degrees for 15 minutes and remove from the oven, remove the pie beans.
- 2 c sugar
- 1 tbsp flour
- 1/2 c melted butter
- 1/4 c milk
- 1 tbsp white vinegar
- 1/2 tsp vanilla extract
- 4 large eggs
(to keep your pie edges from burning, use a cover around the sides, there are several types of pie covers- see below)
- Mix together all of the ingredients and pour into the prepared pie crust
- Bake at 350 for 50-55 minutes until golden on top.