1 9-inch pie crust (from scratch, frozen, or a box of 2 refrigerated)
1 cup (200g) granulated sugar
¼ cup (32g) cornstarch
2 cups (474ml) half and half
6 tablespoons (84g) unsalted butter, sliced
1 teaspoon vanilla
1 teaspoon cinnamon
Pinch nutmeg
Instructions
BLIND BAKE CRUST:
My all butter pie crust: Place crust in 9-inch pie plate and chill at least 30 minutes. Preheat oven to 400°F. Line cold crust with parchment paper and fill pie with beans or pie weights. Bake 15 minutes. Carefully remove parchment with pie weights. Poke holes all over the bottom of the crust with the tines of a fork and continue to bake for 5-8 minutes, or until the bottom of the crust is no longer opaque.
Pillsbury refrigerated crust: Place crust in 9-inch pie plate and chill at least 30 minutes. Preheat oven to 400°F. Line cold crust with parchment paper and fill pie with beans or pie weights. Bake 12 minutes. Carefully remove parchment with pie weights. Poke holes all over the bottom of the crust with the tines of a fork and continue to bake for 5-8 minutes, or until the bottom of the crust is no longer opaque.
Other type of crust: Follow the directions on the package or recipe for blind baking a crust for a single crust filled pie.
The pie crust doesn’t need to be cooled before filling and baking, so once the crust goes in for the second bake, start making the filling.
