Bake the crust in an oven preheated to 400 degrees Fahrenheit for about 30 minutes or until the edges are golden brown. Let the pie shell cool, then add the filling and bake it according to your recipe's instructions. You can cover the crust's edges with aluminum foil to keep them from burning while the filling bakes.
What causes a pie crust to be tough?
Too much water makes a sticky dough, which results in a tough and chewy crust. Too little liquid will cause your pastry to crack and fall apart during rolling and shaping.
What type of flour is used for pie crust?
Flour: For a tender crust, choose a low-protein flour. Pastry flour, with a protein content of about 8-10%, ranks between all-purpose flour and cake flour. All-purpose flour works just fine for pie crusts, while cake flour might lack enough protein to form a workable, elastic dough.