Preheat the oven to 375°F to 425°F, depending on the recipe
Roll out the pie dough on a lightly floured surface
Transfer the dough to a pie dish
Trim the edges, leaving a small overhang
Fold the overhang under and crimp the edges
Chill the crust in the refrigerator for 15 to 30 minutes
Line the crust with parchment paper or foil
Fill with pie weights, dried beans, or rice
Bake for 15 to 20 minutes
Remove the parchment and weights
Bake for 5 to 15 minutes more until lightly golden
Cool the crust before adding filling