This savory pie crust is reminiscent of crunchy flakey Parmesan cheese straws. You will roll your pie dough slightly thicker than a typical pie crust, yielding a sturdier crust to hold up to the rich filling of the tomato pie. Whether using store-bought or homemade pie dough, many pie recipes will instruct you to blind-bake the crust before adding the filling. This extra step will keep the crust from turning soggy as the pie bakes. To blind-bake simply means to bake the empty crust a few minutes before adding the filling. Once you fit the crust into the pie plate, line the crust with a sheet of parchment paper and fill the pie with pie weights or dried beans. Bake the crust according to your specific pie recipe instructions, usually about 20 minutes. Remove the parchment paper and pie weights and bake the crust a few minutes longer. Let the crust cool completely before adding the filling.