Press it to the bottom and up the sides of a tart pan or a pie plate. I used a 8” deep tart pan with a removable bottom.
I used a piece of plastic wrap to help me press the dough down and not have it stick to my hands so much. You can also use a piece of wax paper.
Poke the bottom of the crust with a fork, so when it bakes, the air will be released instead of forming pockets of air in your crust.
Make sure the edges aren’t baking faster than the middle. To ensure that this isn’t happening, check at the 7 minute mark, and if the edges are browning too fast, you can remove the pie crust from the oven and shield the sides of the crust with some foil or pie shields to protect it from getting burned, because they will start to brown quickly. It also helps if you bake your pie on a lower rack in your oven.
Keep baking the crust, until the bottom of the pie crust looks slightly browned.
While the crust cools down, make the filling.
Store in the fridge for up to 1 week.
I haven’t tried freezing this pie, but I’ve had readers who have frozen this pie crust very successfully before. And I am positive the filling would freeze well too. To freeze, make sure to package it really well so it doesn’t get freezer burnt.
Keep it in the freezer for up to 1 month.
*I used medjool dates, you can use another type of dates, just make sure they are soft. If the dates aren’t soft, soak them in warm water for 10-15 minutes until they soften up.
**I used roasted pecans, feel free to use raw. The roasted pecans give more depth of flavor.
***I really recommend topping the pie with salted roasted pecans, which will give such a wonderful flavor contrast to the sweet creamy filling!