Prepare and chill your pie dough for at least 2 hours. If using the linked recipe, prepare pie crust through step 5.

On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator until you need it). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.

Dough strip technique: This step is optional, but will help prevent the sides from shrinking down as well as promise a thick and sturdy crust. Remove the 2nd pie dough disc from the refrigerator. Roll out the same way you rolled out the first one. Using a pizza cutter, slice rounded 1- or 2-inch strips, and arrange around the edges. Use your fingers to meld the dough together. What you’re basically doing here is adding another layer of crust to just the edges. Crimp or flute the pie crust edges. They should be nice and thick now. Wrap up any leftover pie dough to use for next time. Freeze it for up to 3 months.

Chill the shaped, unbaked pie crust in the refrigerator for at least 30 minutes and up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if you’re freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.

While the crust is chilling, preheat oven to 375°F (190°C).

Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. I like to push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down.

Bake until the edges of the crust are starting to brown and appear set, about 15–16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. With a fork, prick holes all over the bottom crust. Return the pie crust to the oven.

If you need a fully baked pie crust, bake until the bottom crust is golden brown, about 14–15 minutes longer. For a partially baked pie crust (if you’re baking the pie once it is filled, like a quiche), bake until the bottom crust is just beginning to brown, about 7–8 minutes.

If you’re making a no-bake pie, let the baked crust cool completely before adding the filling unless your pie recipe states otherwise. For pies that will go back in the oven, like quiche or pumpkin pie, the crust can still be warm when you add the filling. (Again, unless your recipe states otherwise.)