So what is blind baking ... your pie crust for 30 minutes (or more) after you've rolled it out and fitted it to the pan. This step helps to solidify the fats for a flakier end result. This will also ...

Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake until the edges of the crust are very lightly golden, 18 to 22 minutes.

The search for the perfect pie crust continues on. If you're making a pie with a custard or cream filling that doesn't need much (if any) oven time, you may need to blind ... pan on a dark metal ...