TO PREPARE THE EDGE FOR CRIMPING:
On a single-crust pie, use scissors to trim away the excess dough, leaving about ½-inch excess all the way around the outside edge of the pie plate. Tuck this excess dough under, pressing gently to make it flush with the edge of the pie plate. On a double-crust pie, gently press the top and bottom crusts together to flatten the dough slightly and then trim the excess and tuck under as directed for a single-crust pie.
TO PAR-BAKE THE DOUGH:
Dock the crimped single-crust pie dough with a fork and chill well (at least 30 minutes). Cut a square of parchment paper slightly larger than the diameter of a pie plate and press it into the top of the piecrust. Fill with pie weights to the top inner rim of the pie plate. Bake at 425° until the edges begin to lightly brown, 15 to 17 minutes. Remove the parchment paper and pie weights. Bake until the lower portion of the crust appears dry and set, 2 to 3 minutes more. Let cool completely before filling.
TO BLIND-BAKE THE DOUGH:
Follow the instructions for par-baking but bake until the piecrust is fully golden brown. After removing the pie weights, bake for 5 to 7 minutes more. Let cool completely before filling.
MAKE AHEAD AND STORAGE:
The tightly wrapped disk of dough can be refrigerated for up to 3 days. Wrapped in a layer of plastic wrap and then a layer of foil, the dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.