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Preheat oven to 375 degrees. Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans. Bake until pastry begins to color around the edges, 15 to 20 minutes. Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell, 5 to 20 minutes more.
4. Refrigerate the pie until the dough is firm, 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375Â°F. 5. Brush on the egg wash over the surface of the pie, if desired. Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes.Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350Â°F oven for 10 to 15 minutes just before serving.. Refrigerate the pie until the dough is firm, 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375Â°F. 5. Brush on the egg wash over the surface of the pie, if desired. Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes.