Preheat the oven to 375°F to 425°F
Roll out the pie dough and fit it into the pie dish
Trim and crimp the edges
Chill the crust in the refrigerator for 15 to 30 minutes
Line the crust with parchment paper or aluminum foil
Fill with pie weights, dried beans, or rice
Bake for 15 to 20 minutes
Remove the parchment and weights
For a partially baked crust, bake 5 to 10 minutes more until lightly golden
For a fully baked crust, prick the bottom with a fork and bake 10 to 15 minutes more until golden brown
Cool the crust completely before filling