Remove pie pan from refrigerator, line crust with aluminum foil and fold back edges of foil to shield the fluted edge, and fill with pie weights (I use this weight
) or dried beans, filling the whole way up to the rim of the pie plate. Bake, leaving foil and weights in place until dough dries and lightens in color, 17 to 20 minutes. Carefully remove the foil and weights, cover the edges of the pie crust with a ring of foil or pie crust shield
, and bake until light golden brown, about 9 minutes longer. Remove pie plate from oven (keep the pie crust shield on), and reduce oven temperature to 350 degrees F.