1. Let dough sit on counter for 20 minutes, then unroll carefully and flip into a pie pan, fluting the edges as desired. Cover the dough with removed parchment paper and weigh down with pie weights or dry rice or beans. Blind bake about 15 minutes at 425°F or until light brown; take out of oven and remove paper and weights. Bake for additional 3-5 minutes. Cool on cooling rack.
2. If you don’t have or want to use pie weights, carefully prick the bottom and sides with a fork many times to prevent air bubbles. Don’t use a fork if your pie will be filled with a super moist filling, as the tiny holes will allow filling to soften the dough.
3. Note: You can store used dry beans or dry rice in a special container and mark it as ‘pie weights.’ You can use them for additional blind baking sessions, but you cannot use them for regular meals anymore.

1. Use a heat-resistant glass or ceramic pie pan for the flakiest results. Single use aluminum shells don’t get as hot and won’t give you the same results.
2. Bake the pie on the middle rack or in the lower third of the oven.
3. Insert a knife tip to test if the pie filling is done. If some filling sticks on the knife the pie is not done yet. Add more baking time and repeat test in 5 min. intervals.
4. To prevent excess browning of the edges during baking, place the pie dish on a large sheet of aluminum foil. Mold foil lightly around the edges of the pie 20 minutes into baking; then continue to bake as directed.

1. To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
2. Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

Do not over handle the pie crust as it toughens the dough. Use our enclosed parchment paper to flip the dough in the pie pan, and use only your fingertips when shaping it. Avoid using the warmer palms of the hand.

1. If your pie recipe calls for a super moist filling, you can blind-bake the crust and then moisture-proof it, to avoid sogginess.
2. Brush dough with a bit of egg white before it goes in the oven, or even right after it comes out of the oven. Moist fillings won’t soften the dough and it stays firm.
3. You can also distribute about 3 tablespoons of breadcrumbs on the bottom before you add the moist filling to the dough. The breadcrumbs absorb some of the moisture and help to keep the dough dry and for a flakier result.
4. Don’t prick the dough with a fork if you want to moisture proof it.

1. If you like your pizza crust with an extra crunch, you can pre-bake it without toppings (or only tomato sauce) for about 5 minutes in the preheated oven.
2. If you plan on topping your pizza with a lot of fatty meats or juicy vegetables, brushing on a thin layer of olive oil base can help with containing the moisture during baking.
3. Alternatively, you can pre-heat the empty tray in the oven before placing the dough on the tray.  Unroll the dough on a counter first, and then be very careful not to burn yourself while placing the dough with parchment paper on the hot tray pan.

1. To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
2. Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

1. Raw or fatty meats aren’t going to get fully cooked from a few minutes atop a pizza in the oven. Always pre-cook and drain vegetables that release water while cooking, such as mushrooms.
2. Exceptions: thin cut pepperoni and prosciutto and some thinly sliced vegetables are fine to top raw.

1. Use the dough right out of the refrigerator and don’t let it sit on the countertop for too long.
2. Unroll and keep dough on parchment paper while baking. Paper is oven safe up to 425°F and paper will brown during baking. Cut off or tuck excess paper under the dough, so it isn’t hanging over the baking sheet.
3. Cutting the dough: If you need to cut the dough, place it on a cutting board to avoid scratching your baking sheet or countertop. If cutting the dough on the baking sheet, ideally use a pizza cutter.

1. The fastest way to a crispy and chewy crust is cooking the dough directly on a heated surface. Make sure the oven is fully preheated and already hot. A pizza stone or even a simple sheet pan needs ample time to pre-heat. Pizza and Flatbread can also be cooked on a non-heated sheet pan, but always in a pre-heated oven.
2. You can brush the dough edges with olive oil. Do it right before it goes in the oven and/or right after it comes out. You’ll get great color, crunch and flavor.

1. If you like your pizza crust with an extra crunch, you can pre-bake it without toppings (or only tomato sauce) for about 5 minutes in the preheated oven.
2. If you plan on topping your pizza with a lot of fatty meats or juicy vegetables, brushing on a thin layer of olive oil base can help with containing the moisture during baking.
3. Alternatively, you can pre-heat the empty tray in the oven before placing the dough on the tray.  Unroll the dough on a counter first, and then be very careful not to burn yourself while placing the dough with parchment paper on the hot tray pan.

1. To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
2. Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

1. Raw or fatty meats aren’t going to get fully cooked from a few minutes atop a pizza in the oven. Always pre-cook and drain vegetables that release water while cooking, such as mushrooms.
2. Exceptions: thin cut pepperoni and prosciutto and some thinly sliced vegetables are fine to top raw.

1. Use the dough right out of the refrigerator and don’t let it sit on the countertop for too long.
2. Unroll and keep dough on parchment paper while baking. Paper is oven safe up to 425°F and paper will brown during baking. Cut off or tuck excess paper under the dough, so it isn’t hanging over the baking sheet.
3. Cutting the dough: If you need to cut the dough, place it on a cutting board to avoid scratching your baking sheet or countertop. If cutting the dough on the baking sheet, ideally use a pizza cutter.

1. The fastest way to a crispy and chewy crust is cooking the dough directly on a heated surface. Make sure the oven is fully preheated and already hot. A pizza stone or even a simple sheet pan needs ample time to pre-heat. Pizza and Flatbread can also be cooked on a non-heated sheet pan, but always in a pre-heated oven.
2. You can brush the dough edges with olive oil. Do it right before it goes in the oven and/or right after it comes out. You’ll get great color, crunch and flavor.

1. If you like your pizza crust with an extra crunch, you can pre-bake it without toppings (or only tomato sauce) for about 5 minutes in the preheated oven.
2. If you plan on topping your pizza with a lot of fatty meats or juicy vegetables, brushing on a thin layer of olive oil base can help with containing the moisture during baking.
3. Alternatively, you can pre-heat the empty tray in the oven before placing the dough on the tray.  Unroll the dough on a counter first, and then be very careful not to burn yourself while placing the dough with parchment paper on the hot tray pan.

1. To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
2. Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

1. Raw or fatty meats aren’t going to get fully cooked from a few minutes atop a pizza in the oven. Always pre-cook and drain vegetables that release water while cooking, such as mushrooms.
2. Exceptions: thin cut pepperoni and prosciutto and some thinly sliced vegetables are fine to top raw.

1. Use the dough right out of the refrigerator and don’t let it sit on the countertop for too long.
2. Unroll and keep dough on parchment paper while baking. Paper is oven safe up to 425°F and paper will brown during baking. Cut off or tuck excess paper under the dough, so it isn’t hanging over the baking sheet.
3. Cutting the dough: If you need to cut the dough, place it on a cutting board to avoid scratching your baking sheet or countertop. If cutting the dough on the baking sheet, ideally use a pizza cutter.

1. The fastest way to a crispy and chewy crust is cooking the dough directly on a heated surface. Make sure the oven is fully preheated and already hot. A pizza stone or even a simple sheet pan needs ample time to pre-heat. Pizza and Flatbread can also be cooked on a non-heated sheet pan, but always in a pre-heated oven.
2. You can brush the dough edges with olive oil. Do it right before it goes in the oven and/or right after it comes out. You’ll get great color, crunch and flavor.