Instructions

• Prepare the 1 all butter pie crust (or the frozen/refrigerated crust) according to its recipe or package directions. Fit the crust into a pie plate and crimp the edges as desired.
• Chill the crust for at least 4 hours, or freeze it for 30 minutes to 1 hour, before baking.
• Preheat the oven to 425°F.
• Cut a piece of parchment paper to fit the bottom of the crust and press it so it lies flush against the bottom and sides. Fill the parchment-lined crust with pie weights (or rice, lentils, or beans). (Note: rice, lentils, and beans used this way will not be usable for cooking afterward.)
• Place the pie plate on a cookie sheet to catch any spills and transfer to the preheated oven.
• Bake for 10–15 minutes, or until the edges of the crust are just starting to brown. If you are making a pie that will be filled and baked again (for example, lemon meringue), stop here and proceed with your pie recipe (this is a partially baked crust).
• If continuing to fully bake the crust: remove the pie from the oven (use oven mitts). Carefully lift out the parchment and the weights.
• Use a fork to poke (dock) holes all over the bottom of the crust to prevent bubbling.
• Return the crust to the oven and bake an additional 10–15 minutes, or until the bottom and edges are browned and the crust is cooked through. Watch the crust after the first bake—some crusts (especially store-bought) may finish sooner.
• Remove from oven and cool before filling as desired.