Preheat the oven to 400˚F (200˚C).
If the pie dough has been in the fridge for several hours, let it sit at room temperature until slightly softened, about 10-20 minutes. Roll it out on a lightly floured piece of parchment paper to an ⅛-inch round. If the edges crack as you roll, simply patch them as needed.
Transfer the dough to a 9-inch pie plate, making sure to get in the corners. Using kitchen scissors, trim the dough to a ½-inch overhang. Fold the overhang under to form a ring around the pie plate. Crimp the ring, if you’d like. At this point, if the dough feels like it’s getting soft, pop the pie plate in the fridge or freezer for a few minutes to firm up.
Prick the bottom of the crust all over with a fork. Crumple up a large piece of parchment paper then open it back up and place it over the crust, pressing it into the corners (crumpling up the parchment will make it easier to get into the corners). Pour in dried beans or pie weights to completely cover the bottom. Bake 15 minutes. Remove the parchment and beans. Bake 5 minutes longer, or until light golden on the bottom. Let cool. Do Ahead: The crust can be blind baked up to 1 day in advance. Let it cool completely, then store it at room temperature, covered.