Blind Bake Pie Crust Recipe

Preheat oven to 425 degrees F.

On a lightly floured surface, roll pie crust into a 12-inch circle.

Gently roll pie crust around the rolling pin and unroll over a 9-inch pie plate.

Cut the edges to have a ¼-inch overhang. Fold the edge under and crimp as desired.

Cut an 11-inch circle of parchment paper (or foil) and gently place on the pie crust. Fill the circle with dried beans or pie weights.

Bake the crust for 15 minutes.

Remove from the oven and remove the parchment and beans/weights.

Return the pie to the oven and bake for an additional 12 to 15 minutes or until golden.