To bake a pie crust without the filling. Metal weights or dried beans are commonly used to weigh the crust down to prevent it from bubbling.

The process of baking an empty pie crust or pastry shell before adding the filling. This is usually accomplished by adding pie weights to the empty shell before baking. It is done when a filling should not be baked, requires less baking time than the crust or has a high liquid content that would result in a limp, soggy crust.

To bake a pastry case without a filling.

To bake a pie crust without the filling. Metal weights or dried beans are usually used to keep the pastry from bubbling.