The same recipe can be made in individual serving sizes. Pate Sucree (sweet dough): Add 3 tablespoons sugar and 1/2 teaspoon pure vanilla extract to the original recipe. Savory Dough: Add 1/4 cup grated cheese to the original recipe. Nutty Dough: Reduce the flour to 1 cup and add 1/2 cup roasted pulverized nuts. (recommended: almonds, pecans, walnuts, etc.) Blind Baking (Method): Roll out the chilled pie dough to fit a 9-inch pie plate. Transfer the dough to the pie plate pressing the dough lightly into the plate and then trim the edges. Dock the dough with the tongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans. Bake the pie crust in a 425 degree F oven until the edges are brown and golden. Bake 15 minutes with pie weights. Remove the crust from the oven and remove the pie weights. Return the crust to the oven to finish baking for another 5 minutes.
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