On a lightly floured surface, roll out your chilled pie dough dough into a 1/8 inch thick and 12 inch round circle. If using refrigerator pie crust, skip this step.

Carefully place the rolled out pie crust over the pie pan. An easy way to do this is drape over the rolling pin, move the rolling pin over the pie dish, and unroll the crust over the dish.

Gently press the pie dough into the pie pan, making sure not to stretch out the dough as that can cause it to shrink in the oven.

Cut off any excess pie crust that is hanging over the edges of the pie pan. At this point use you can use any scraps to fill in any uneven edges or pieces of the pie crust.

If desired, fold the excess pie dough under the edges and do a decorative edge, or crimp the crust using a fork or your fingers.

Chill the crust in the refrigerator for at least 30 minutes, or up to two days.

While the crust is chilling, or when ready do bake, pre-heat the 425℉.

Remove from the refrigerator and add a large piece of parchment paper over the pie crust.

Add the pie weights on top of the parchment paper, making sure they have filled the entire bottom of the pie shell and sides/corners of the crust.

Optional, but helpful for getting in an out of the oven is to add the prepared pie crust onto a baking sheet.

Place the crust in the pre-heated oven bake for 14-16 minutes.

Remove the pie shell from the oven and remove the pie weights and parchment by pulling the edges of the paper into the center and lifting directly up.

To further prevent the pie dough from rising up while baking, is to gently score or prick the bottom of the crust a few times with a fork.

Turn down the oven temperature to 350℉. and place the pie crust back in the oven.

Continue to bake 7-8 minutes for a parbaked crust (until just lightly golden) and 15-18 minutes for a blind baked or fully baked crust (should be golden brown and fully cooked).

Watch closely, and if the edges brown too much cover just the edges with aluminum foil or a pie shield.

Once done, remove from the oven and let cool completely before using (or follow the instructions for your particular pie recipe). Enjoy!