1 rolled pie crust at room temperature
Preheat the oven to 425°.
In an 8 or 9-inch metal pie pan unroll the pie crust and crimp the edges with your fingers or with a fork. Pierce the bottom with several pricks with a fork.
Line the pie crust with parchment and fill with pie weights or dry beans.
Bake at 425° for 5 minutes.
Remove the pie weights or beans and the parchment.
Shield the edges with a pie crust shield or aluminum foil and bake for 2 more minutes. Remove from the oven and proceed with pie recipe. Recipes for Mom’s Chocolate Pie, Peanut butter pie or lemon meringue pie require pre-baked pie crusts.