Instructions

1. Prepare the pie crust following your favorite recipe, or line a pie pan with a pre-made crust.

2. Puncture holes in the bottom and sides of the crust with a fork to dock the pie. The holes allow steam to escape as the crust cooks, and prevent the bottom of the pie crust from puffing up. Adding the holes also prevents the sides of the crust from sagging during baking. This is referred to as docking a pie. Bake at 425 degrees Fahrenheit for 30 to 40 minutes, or until the crust is golden brown.

3. Cover the fresh pie crust with aluminum foil and fill with 1 to 1 ½ pounds of dried beans per 9-inch pie pan, if you prefer the weighted method for preventing the crust from puffing up. This method is referred to as blind baking the pie. Spread the beans to the edges of the pie crust. The beans work as a weight to prevent the crust from forming air bubbles as it bakes and prevent the sides of the crust from collapsing during baking. You do not need to prick holes in the dough if you are using the weighted method. Bake at 425 degrees for approximately 30 to 40 minutes. Remove the aluminum foil and beans when the edge of the crust begins to brown. Bake for an additional few minutes until the bottom of the crust is golden brown.

4. Allow the pie crust to cool, cover with plastic wrap or foil, and store it in the refrigerator until ready to prepare the pie the following day.