Blind-baking or pre-baking

You can blind-bake a pie crust or pastry when the crust needs to bake longer than its filling, or to ensure that it gets firm first and does not get soggy whilst baking. You roll out the dough and put it in a greased baking mold (whatever is required by the recipe). You then put a sheet of baking paper or a piece of aluminum foil on top and pour some rice, dry lentil or beans on the baking paper or foil. Blind-bake the pie as long as the recipe requires, take out the rice or pulses (you can still use them later, just decrease the normal cooking time a little) and the paper of foil. Add the filling and proceed with the recipe. As an added advantage, the pie will keep a good shape.