Baking an empty crust is sometimes referred...

Baking an empty crust is sometimes referred to as “blind� baking. The technique is used for pies with a precooked filling, such as coconut cream pie, or a raw filling, such as strawberry pie, where the fresh fruit is simply mounded into a baked crust and glazed.

When a crust is baked empty, it’s important not to stretch the dough while it’s being fitted into the pie plate or it will shrink. Another technique that helps keep the pastry from shrinking is to fold the edge under the lip of the pie plate and flute it firmly onto the lip.

Holes pierced into the dough allow steam to escape and help prevent large blisters from forming as the crust bakes. You can also keep the bottom of the pastry from puffing during baking by using special pie weights, or simply four to five cups of dry beans or rice, which may be stored in a jar and reused indefinitely.

Bake the prepared crust at 425 degrees until lightly golden, about 10 to 12 minutes. Should the fluted edge begin to brown too quickly, cover with a strip of foil. Remove the weights and parchment and cool the pie shell, unless the recipe directs otherwise.