Whether you're making a pie with a moist filling, such as the
Lemon Chess Pie and the
Triple-layer Chocolate Pumpkin Pie, prebaking the shell will help keep the bottom flaky.
To do so, first heat the oven to 400°
Line the chilled pastry shell with tinfoil so the center fits snugly against the dough and the excess foil flares out of the pan like wings.
Spread dried beans (about a pound) in the lined shell.
Then bake the shell on the center rack for 15 minutes.
Remove the foil and beans and prick the pastry with a fork in about 8 spots to keep it from puffing up.
Lower the oven temperatrure to 375° and bake the shell 10 to 12 minutes more.
Now brush the bottom of the shell sparingly with lightly beaten egg white to seal the holes and bake it for 2 minutes before transferring it to a wire rack to cool.
