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" Many recipes call for piecrusts to be blind-baked \u2014 that is, precooked without the filling so that the crust can set enough to form a seal. Partial blind-baking, called for in our Pumpkin Pie with Pecan Brittle and Old-Fashioned Pecan Pie recipes, gives the crust a head start to keep wet fillings from causing a soggy bottom crust; pies with no-bake fillings, such as our Dark Chocolate-Walnut Caramel Pie, require a fully blind-baked crust. First, prepare your 9-Inch Baked Pie Shell, then follow these tips.   Chill the raw pie shell at least 15 minutes before lining with foil. This will firm the dough enough to protect the decorative edge while you press foil into place. Use pie weights, dry beans, or uncooked rice to half-fill the foil liner in the pie shell. (Beans and rice can be used again for baking blind \u2014 but not in cooking, since the oven heat dries them out.) Bake the pie shell partway with foil and weights to set it and help keep its shape, then remove foil and weights to continue baking and allow crust to brown evenly. Let crust cool at least 10 minutes before adding your filling, unless recipe specifies otherwise. Pay attention to the oven temperature before baking filled pie shell, as many recipes reduce the temperature after blind-baking. Check the edge while the filling is baking when using a blind-baked crust. If it gets too dark, loosely cover the edge with a strip of foil.  "^^<http://www.w3.org/2001/XMLSchema#string>
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