Making the pie shell from scratch

Pie shell - made and baked from scratch. Leave a comment below if you want a high altitude modified recipe.

roll out dough until thin. cut out slightly larger than diameter of pie pan (to allow for depth). trim then poke holes in dough to prevent bubbles. Heat in oven for about 10 minutes on high heat to solidify dough into a GOLDEN BROWN crust (DO NOT LET BURN - will burn quickly and easily, so watch it slightly brown).

You're forming a crust, so it becomes a nice solid foundation for your liquid pie contents to bake on. Otherwise doesn't harden and you have soggy crust on the bottom.

If bubbles form, poke with fork. You might want to consider using the broil setting. Use with extreme care.