Part 3/7:
If using a store-bought crust, preheat your oven to 400°F. For a homemade crust, set it to 425°F. Blind baking is necessary for both options to prevent sogginess. Line the bottom of the crust with parchment paper and use ceramic baking weights (or dried beans) to hold the crust in place. This will ensure it maintains its shape during baking.
Blind bake for around 20 minutes. If the edges begin to brown too much, cover them with additional foil. Once your crust is done, remove it carefully and allow it to cool at 400°F.