Christiann Koepke

Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour. Wrap in plastic wrap; chill for 15 minutes, or until dough will be more workable to roll out ( the length of time depends on the type of flour you’re using). Place in oven for 10 minutes at 450 degrees, then drop to 375 degrees (without opening the oven or removing the pie) and continue to bake for another 45-60 minutes or until the crust is lightly browned and the center of the pie is bubbling. Make sure to check the pie 40 minutes in, and if the crust edges are browning quickly, cover just the edges of the crust with slender pieces of tin foil (helps prevent over browning while the center continues to bake).Remove from oven and allow to cool at room temperature.