Many recipes call for partial (par-baking) or fully blind baking pie crust before adding a filling. Let this easy step-by-step tutorial be your guide!
Pie Crust Dough Pie Weights All-Purpose Flour
Roll out pie crust, fit it into a 9" pie plate, crimp the edges, and chill it in the fridge for 30 minutes.
Cover the crust with parchment paper and add weights, filling it about ¾ full in an even layer up to the edges.
Bake the crust with the pie weights at 375ºF for 15 minutes.
Remove from oven and carefully remove the parchment paper with the pie weights.
Dock the crust by pricking the bottom of it with a fork.
For a partially baked pie crust, return the crust to the oven for 7-10 minutes.
For a fully baked crust, bake for an additional 15-20 minutes.
Use as desired and enjoy!