When you make a pie with a filling that requires little baking time, such as pumpkin or chocolate cream, pre-baking, or "blind-baking," the crust ensures that your pie doesn't end up soggy and undercooked. Blind-baking has its own problems: Without the weight of the pie filling, steam from the moist pie dough can cause the crust to bubble while baking, leading to cracks or a misshapen pie shell that can't hold all of your filling. A couple of preventative measures can keep your crust from bubbling and allow you to pack it with all the delicious filling called for in your recipe.
Preheat the oven to 400 degrees Fahrenheit or to the temperature required by your cooking method.
Prick tiny holes in the bottom and sides of the crust with a fork or the tip of a sharp knife to allow steam to escape and prevent it from causing the crust to bubble. The holes will close up, for the most part, as the crust bakes, so your filling will not leak through.
Line the unbaked crust with foil, pressing it lightly against the dough. Fill the bottom of the foil with pie weights, dried beans or coins. Bake for approximately 15 minutes, or until the crust is slightly darker and drier when you lift up the edge of the foil.
Remove the weights and the foil and return the crust to the oven. Continue baking for another five to 10 minutes, or until the crust is light golden brown.