• 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 non-stick cooking spray and press it into the frozen pie crust, covering the crimped edges (use more than one sheet of foil if necessary). 
• Fill the foil-lined crust all the way to the top with either pie weights or dried beans or rice.
• 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.

If you need a partially blind baked crust (usually for pies with a more runny filling):

• Add your filling immediately and bake the pie according to the recipe instructions.

If you need a fully blind baked pie crust (usually for pies with a no-bake creamy filling):

• Dock the bottom of the pie crust with a fork to prevent it from puffing up, and bake the crust for 5-10 minutes more until the bottom of the crust is set and appears dry. (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.