Preheat the oven to 375ºF.

Roll the dough out into an 11-inch circle. Fit into a 9-inch pie plate. Fold the edges under a bit to form a neat finish. Design the edges as you like—fluted, or simply crimped with the tips of a fork.

Place a long sheet of parchment into the center of the crust. Fill with the rice or beans.

Bake for 20 minutes. Remove the parchment and filling, but save them for the future (I keep mine in a container, along with the parchment for pre-baking future crusts).

Use the tip of a fork to pierce holes on the bottom and sides of the crust. Bake for 8 to 10 minutes more, until the crust is golden. Let cool for at 10 minutes, and up to 2 hours, before moving onto the next step in your recipe.