Blue Plate Mayonnaise Pie Crust
2 pie crusts
Want an easy-to-make, tender and flaky pie crust that holds together when baked with juicy fruit fillings? Add some Blue Plate® Mayonnaise. This pie crust freezes well, too.
- 2 cups sifted all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 1/2 cup Blue Plate® Mayonnaise
- 3 to 4 tablespoons ice-cold water
- MIX flour, sugar, salt and baking powder together in a large bowl. Add mayonnaise and mix with a fork until it resembles coarse sand. Add water a tablespoon at a time and mix with hands until a dough ball forms. Form dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
- REMOVE chilled dough from refrigerator and let sit on counter 5 to 10 minutes or until pliable. Divide dough in half and roll 1 half out into a circle on a lightly floured surface until it’s an inch larger around than the pie pan. Line pan with dough and fold excess dough beneath itself; crimp edges. Prick with a fork and chill the pan with dough in refrigerator for at least 20 minutes before using.
- Follow your selected pie recipe directions for filling and baking the pie crust.
- For blind baking (pre-baking a pie crust without a filling) preheat oven to 425℉. Line a pie dish with the pie dough, then gently cover the layer of pie dough with oiled aluminum foil or parchment paper. Evenly place dried beans, rice or pie weights on top of the covered crust to prevent it from puffing up in the center. Bake for about 10 minutes. Remove from oven, gently remove foil (or parchment) and weights, and place back in oven for an additional 5 to 10 minutes until golden brown, watching carefully to avoid over-baking.