Roll chilled pie dough to a little less than ¼ inch thick. Place in pie dish 9-9.5”. Chill completely, approximately 30-45 minutes.
Trim any excess dough that hangs over the edge more than ½ inch. Roll under and crimp decoratively. Chill completely.
Line with parchment, fill with baking beans or pie weights, bake 15 minutes before removing the parchment and weights. Continue baking until the bottom is golden brown.
Once crust is ready, whisk all ingredients together until there are no visible streaks or bits of egg.
Pour into parbaked shell. Bake 350°F 35-40 minutes or until set on the edges and jiggles slightly in the center.
Cool completely prior to cutting
I cooled my crust completely prior to filling because I was adding a decorative edge. If you do a more traditional edge, you can fill the crust while it is still warm.
Will keep up to 7 days in the refrigerator.
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