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Message: <blockquote data-quote="Poopbrother" data-source="post: 11658745" data-attributes="member: 1791077">Make pie dough ahead of time, then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out.<ol> <li data-xf-list-type="ol">Roll it out, then fit into your <a href="https://amzn.to/2X2ykg2" target="_blank">9-inch pie dish</a>. Crimp or flute the edges. Here’s a full tutorial on <a href="https://sallysbakingaddiction.com/how-to-crimp-flute-pie-crust/" target="_blank">how to crimp and flute pie crust</a>.</li> <li data-xf-list-type="ol">Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold.</li> <li data-xf-list-type="ol">Fill with <a href="http://amzn.to/2FPPKVB" target="_blank">pie weights</a>. As the pie dough bakes, its fat will melt. The melting fat causes the pie crust to shrink down the sides of the pie dish. To prevent the pie dough from completely losing its shape, weigh it down with pie weights. Carefully line the pie dough with parchment paper first, then pour in pie weights or even dry beans. (Note: 2 packs of <a href="http://amzn.to/2FPPKVB" target="_blank">these pie weights</a> are needed!)</li> <li data-xf-list-type="ol">Bake until the edges are lightly brown, about 15 minutes.</li> <li data-xf-list-type="ol">Remove pie weights, then prick the bottom with a fork. This lets air escape the bottom.</li> <li data-xf-list-type="ol">Return to oven until the entire pie shell is golden brown.</li> <li data-xf-list-type="ol">Cool pie shell completely. You can do this up to 3 days ahead of time!</li> </ol>This baked pie crust “shell” is crispy, flaky, and ready for a creamy coconut filling.</blockquote>

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