Vegan Flaky Pie Shell Recipe (with Video)

Roll out and line the pie plate
1. Remove the dough disk from the fridge
2. On a lightly floured piece of parchment paper, carefully pound the disk with a rolling pin until it is about 1/2 inch thick
3. Roll out the dough into a 12-inch round, then transfer it to a 9-inch standard-depth pie plate by rolling it around the rolling pin
4. Trim the edges with scissors so that there is an even 3/4-inch overhang around the rim of the plate
5. Fold over the edges of the pie dough so that the crust is raised about 1/4 inch above the edge of the plate
6. Hold the thumb of your left hand (use opposite hands if you are a leftie) inside the rim of the crust and position the thumb and index finger of your right hand on the other side of the crust, straddling your left thumb
7. Press out with your left thumb while pressing in with your right thumb and index finger. Continue around the rim of the pie until the entire crust is decoratively crimped
Partially blind bake the pie shell
1. Preheat your oven to 350 F and set a rack in the lower third of the oven
2. Line the frozen shell with parchment paper filled with pie weights or dry beans
3. Place the shell on a parchment-lined baking sheet and bake for 15 mins
4. Remove the weights and parchment paper
Fully blind bake the pie shell
1. Return the par-baked pie shell to the oven and continue baking for an additional 15-25 mins, until the shell is deep golden brown