Prepare crust as directed in recipe. Place in pie plate and crimp as desired.
CHILL the pie crust for AT LEAST 4 hours or freeze for 30 minutes to one hour before baking.
Preheat oven to 425°F.
Place parchment paper in the bottom of the pie crust, making sure to make the parchment flush with the crust. Fill the pie with pie weights, rice, lentils, or beans. (Note: the rice, lentils, and beans will not be usable for cooking after blind baking in this manner.)
Place pie on a cookie sheet. Bake for 15-20 minutes, or until the edges of the crust are starting to brown. (If you're making lemon meringue pie or some other pie that will be filled and baked again, stop at this point and continue with the recipe you're using. This is a "partially baked" pie crust.)
Remove the crust from the oven. Carefully remove the parchment and pie weights. Using a fork, poke holes all over the bottom of the crust.
Bake for an additional 15-20 minutes, or until crust is browned and cooked through. Cool before filling as desired.
Note: this recipe is written for my all butter pie crust. Remember that not all crusts will bake the same. Make sure to keep an eye on the crust after the first round of baking - if it looks fully baked then it might already be done. If you're using a Pillsbury crust or other frozen store-bought crust, I suggest following the package directions (it will take a lot less time).