On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.
Trim crust to 1/2 in. beyond rim of plate. Refrigerate while preparing filling.
In a large bowl, combine filling ingredients. Pour into crust.
Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent over browning if necessary).
Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
Dough for single-crust pie:
Combine 1-1/4C all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
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