Blind baking gives the crust a chance to dry out a bit before adding a wet filling and baking again, ensuring a crisp, flaky ...

Bake until the edges of the crust are very lightly golden, 18 to 22 minutes. Remove the pie weights and parchment paper. Use a fork to prick holes in the bottom of the crust. Return the crust to ...

Most pie recipes will direct you to remove the weights partway through baking. This will allow the bottom crust to brown a bit and crisp up further. Once golden brown, remove from the oven and let ...