• If using homemade pie crust, roll out the chilled dough, and line a greased pie pan with the raw dough. Make sure to gently press the dough into all the corners to remove air pockets. Crimp the pie edges and remove any excess dough.
• Line the unbaked pie crust with parchment paper, making sure the paper comes up the sides of the pie.
• Fill the parchment lined crust at least ⅔ full with pie weights making sure they are evenly distributed. Chill the crust for at least 30 minutes to help prevent shrinkage.
• Bake the weighted pie crust in a preheated 375F oven for 25-30 minutes.
• After 25 minutes remove the pie crust from the oven, and carefully lift out the parchment with the weights. Fill the blind baked pie crust with your filling and bake the filled pie as your recipe directs.

Optional

• If making a pudding or cream pie that uses an unbaked filling, prick the bottom of the partially baked pie crust with a fork (this is called docking) and return the pie crust to the oven and bake for another 5 to 8 minutes, until the crust is golden brown.