Make pie dough and chill it. Preheat oven to 350 degrees Fahrenheit.

Roll out the pie crust, place it in a pie dish, trim and crimp the edges. (See tutorial for either crust in links above.) NOTE: Trim the dough a bit farther from the rim, and crimp the crust as far away from the inner sides as possible. (For less shrinkage.)

Dock (prick) the crust all over the bottom and sides with a fork.

OPTIONAL: Chill pie crust in freezer for 10 minutes. This will help set the edges before the fat melts.

Line parchment paper (or foil) inside the crust and fill it to the top with dry beans or rice.

Bake at 350˚F for 20-25 minutes (until edges are just starting to brown). Carefully remove the parchment paper and weights and set on a wire rack to cool. (Can save beans to use again for this same purpose.)

Return crust to oven and bake at 350˚F for an additional 15-20 minutes or until golden brown and baked through. NOTE: It should look dry and crisp, not wet or oily. (If the crust is oily, the fat in the crust was too soft before it went in the oven.)

Cool completely, then fill with fresh fruit, pudding, cream, or other soft filling.