Some pies and tarts require the shell to be baked empty. This is called blind baking. It's necessary when the pie filling doesn't need baking, like the filling for a banana cream pie. The shell must also be pre-baked when filled with liquid or semiliquid filling to ensure the shell stays crispy.
Make the dough according to the recipe instructions.
Shape the dough into a disc, wrap it tightly in plastic wrap and refrigerate for 30 minutes.
On a lightly floured surface, gently roll the dough into a circle about 4-inches wider than the pan you are using. If the dough cracks during rolling, place a small piece of dough over the crack, and continue rolling. The small piece of dough will act as a patch.
Gently fold the dough in half and transfer it to the pie dish. You can also gently roll the dough around the rolling pin then unroll it right into the pie pan.
Press the dough down into the bottom and sides of the pan. Take care not to stretch the dough. Instead, gently lift it and let it settle into the pan.
Trim the excess dough, leaving about a 1-inch overhang. Fold the overhang under so the dough sits even on the lip of the pan. Flute the edges of the crust as desired. Refrigerate for 1 hour.
Meanwhile, adjust the oven rack to the lower-third position and preheat to 400°F.
Remove the crust from the refrigerator and line the shell with parchment paper. Make sure the parchment paper is large enough that it's easy to pick up by the ends once it's time to remove the pie weights. Don't use wax paper, it smokes.
Fill the lined shell with pie weights, uncooked rice, or dried beans. You won't be able to cook the rice and beans later but they can be saved and reused for future pies. Make sure the weights are evenly distributed in the shell and some are pressed up the sides.
Bake the crust for 15 minutes, until it starts to turn lightly golden. Carefully remove the pie weights and return the crust to the oven to continue baking for another 15 minutes, until golden brown and matte looking instead of shiny. If the edges of the crust begin to brown too much, cover with an aluminum ring or pie shield.
Notes
If the crust starts to bubble up, you can prick it lightly with a fork just before the second round of baking.
If you plan to fill the pie with a liquid filling, brush the crust with egg wash after removing the pie weights. The egg wash will seal the crust during the second round of baking, this will help keep the crust crisp once the filling is added.
It takes about two packs of pie weights to fill the pie.
Thinner shells and pastry that contain sugar will brown more quickly. Keep a close eye on your crust.