Prepare your pie dough recipe and roll out enough for a 9 inch pie plate or whatever size you want to use, to a 1/8 inch thickness. Place pie plate upside down on dough. Cut a circle of dough 2 inches larger than top of pie plate. Gently fit pastry in pie plate. Fold under edge and flute. Prick all over bottom and side of pastry with a fork.
Microwave at 70% (medium-high) 7 to 9 minutes or until done; give dish a half turn after 4 minutes if you do not have a turntable in the oven. If dough puffs up during cooking, gently prick with a fork. Cool on a wire rack before filling. Makes 1 (9 or 10 inch) shell.
I found this in my wonderful Creative Cuisine Microwave Basics book. This method can also be used for making pot pies. You cut smaller circles, microwave and place on top of pot pie filling in ramkins, etc. when shells are cooled.
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