Line the pie crust with parchment paper, covering the base and sides.

Fill with pie weights, dried beans or uncooked rice to prevent the pastry base from rising while baking.

Cook in preheated oven at 425°F (220°C) 10 minutes.

When the pastry case is out of the oven, remove the baking paper and weights you used. Return to the oven for a further 5 minutes or until lightly golden.

For a completely baked pie crust, bake for 15-20 minutes until golden and cooked through.