If using my pie crust recipe, prepare the dough up until step 5. It should be formed into a 1” thick round disc, wrapped in plastic wrap, and placed in a resealable bag. Chill for at least 4 hours before using, or up to 2 days.
Once removed from the refrigerator, allow the crust to sit at room temperature for about 5 to 10 minutes to make it easier to roll. If it’s still too hard, let it sit longer until more pliable.
Dust the counter and dough with flour. When rolling out, make sure to rotate and dust with flour to prevent sticking and make it easier to transfer to the pie dish. Roll the dough into a 13 to 14-inch circle, slightly less than ¼-inch thick.
Place the rolled-out dough into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess leaving a ½-inch overhang. Tuck the excess underneath the bottom crust edges. Crimp by pinching the dough using the pointer and thumb fingers. Place in the freezer for 20 minutes.
Place the oven rack in the center position—Preheat to 375°F (190°C). Place the pie dish on a sheet pan, then place a piece of parchment paper or foil inside the pie dish with some overhang to make it easy to lift out. Add the pie weights to cover the bottom and sides, do not overfill.
For a partially blind-baked crust: Bake until the sides are just set and light brown, about 15 to 20 minutes. Remove from the oven and allow the weights to sit in the crust for 5 minutes to press down any puffed-up areas. Carefully lift the parchment paper filled with weights out of the dish and set it aside. It will not be used again. Bake for 5 more minutes. It’s okay to add the filling when the crust is warm. Follow the remaining instructions for your specific recipe for baking with a filling.
For a fully blind-baked crust: After removing the pie weights, you have the option to dock (lightly poke) around the bottom and sides of the crust with a fork to reduce puffing up. Bake for 15 minutes. Check to see if the bottom and sides have shrunk slightly. If needed, use a spoon to press the bottom and sides, but don’t force it too much. Bake again until golden brown and dry, about 10 to 15 minutes. If needed, cover the edges of the pie crust with foil or a pie shield if it’s browning too quickly. Transfer to a cooling rack and until completely cooled, 30 to 40 minutes.
Recipe Yield: My pie crust recipe and nutrition information is for two crusts.
Docking option: To help reduce puffing of the crust, use a fork to carefully dock (poke) the crust’s bottom and sides about 1-inch apart before adding the pie weights.
Egg wash option: To create a moisture barrier and prevent sogginess if docking the dough, whisk one egg. After baking and removing the pie weights, lightly brush the egg wash over the bottom and sides of the parbaked shell.
Make in Advance: Fully baked crusts can be wrapped and stored at room temperature for up to 2 days or frozen for 3 months and defrosted before use.
Store-bought: This can be used instead of homemade. Follow any special manufacturer's instructions as crust may be thinner and baking time may be quicker.