Preheat your oven to 400°F. Cut a circle of parchment paper that is large enough to fit into a 9-inch pie plate and come up the edges as well.
Place your rolled out pie crust in the pie plate and crimp the edge.
Line the pie crust with the parchment circle.
Gently add the pie weights into the pan, filling it 1/2 of the way and are up the sides of the pie plate. The weights ensure that the crust holds its shape during baking and doesn't slump in the pan or bubble up.
Chill the pie for 10 minutes in the fridge.
Place into the preheated oven.
Bake until the edges of the pie are just turning golden brown, not anymore. Remove the crust from the oven and remove the pie weights and the paper.
If you'll be baking the crust once it's filled (chess pie, etc.) return the pie to the oven and bake the crust until the bottom is just beginning to color, around another 6 to 8 minutes.
If you're making a cream pie or refrigerated pie, you must bake it until the entire crust is golden brown, about 15 minutes longer.
Remove and cool completely, then use in your recipe as directed.
you can use your favorite pie recipe for this method