Not exact matches
Prick the bottom of the dough all
over with a fork, line the dough with
parchment paper or foil, and fill with dry beans, rice, or pie
weights.
Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its
weight) or another sheet of
parchment over top of the shells.
Remove
parchment and
weights and bake until crust is firm and looks dry all
over, 5 — 10 minutes longer.
Use a fork to prick the dough all
over, cover with
parchment paper and fill with pie
weights or dried beans then bake the crust for 25 - 30 minutes until the edges are golden brown and the center is dry and not doughy.