1. Take the refrigerated Pie Crust Dough out of the fridge 20 min. before usage. Preheat oven to 425°F. Unroll the tempered Pie Crust Dough on parchment paper.
2. With help of the paper, flip the dough into a 9-in. pie pan. Remove paper and press firmly against bottom and sides. Fold overhanging edge of pastry under; flute as desired.
3. Cover the pie crust with included parchment paper and weigh down with pie weights or dry beans. Blind bake about 15 minutes or until light brown; take out of oven and remove paper and weights; bake for additional 3-5 minutes. Cool on cooling rack.
4. RECIPE TIP: store used dry beans or dry rice in special container and mark it as 'pie weights'. You can use them for many more blind baking sessions, but you cannot use them for regular meals anymore.