Roll pie crust out on a lightly floured surface, transfer it to a pie dish, and crimp edges as desired.
Place prepared pie crust in the freezer for at least 30 minutes. You can also freeze the pie crust up to 1 month, just make sure it is tightly double-wrapped with plastic wrap.
Grease a sheet of aluminum foil with butter or non-stick cooking spray and press it into the frozen pie crust.
Fill the foil-lined crust all the way to the top with either pie weights or dried beans or rice all the way to the top of the crust.
Place prepared crust on a sheet pan and bake at 425°F for about 20-25 minutes. The edges of the crust should appear completely baked and very lightly browned.
Use the edges of the foil to lift the weights out of the pie. Transfer to a large bowl to cool, then store weights or beans/rice.
At this point you can add your filling and bake the pie according to the recipe instructions.
If you are using a no-bake filling, bake the crust for 5-10 minutes more until the bottom of the crust is set. If the bottom of the crust puffs up, just simply push it back down with the back of a spoon.
A completely baked pie crust can be stored at room temperature for up to 3 days, or in the freezer for up to 1 month.