Mar 5, 2025 · While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, …

Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours. Preheat the oven to 375 degrees F.

Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with …

Put the pie shell on a baking sheet and pour the filling into the hot crust. Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes.

The pie dough gets special attention too: a preheated baking sheet acts as an extra heat conductor and sets the bottom crust before it has a chance to become soggy. Keep an eye on …

Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack. For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a ...

Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside.

Transfer the crumb mixture to the pie plate or tart pan and, using the bottom of a measuring cup or glass, evenly press the crust along the bottom and up the sides. Bake the crust for 15 …