Shelly's Recipe

CHEESY PIE CRUST for Casseroles

Category: Miscellaneous

Makes one 9-inch baked pie shell
3 tbsp grated Parmesan cheese
1 tsp flour
1 (9-inch) refrigerated pie crust

Combine Parmesan and flour. Sprinkle half of Parmesan mixture over one side of dough and gently roll mixture into dough with rolling pin. Flip dough and repeat with remaining Parmesan mixture. Roll dough out into 12-inch circle.

Move dough to 9-inch pie plate, gently pressing into corners to secure and fluting edges as desired. To prevent shrinkage, refrigerate dough for 20 minutes, then transfer to freezer for 10 minutes.

Spray two 12-inch square pieces of foil lightly with cooking spray and arrange, greased-side down, in chilled pie shell. Top with pie weights and fold excess foil over edges of dough. Bake on lower-middle rack at 375 degrees until surface of dough no longer looks wet, about 20 minutes. Carefully remove hot weights and foil and continue to bake (uncovered) until just golden, about 5 minutes. Let cool for 15 minutes before proceeding with recipe.