Roll out the pie crust in a generous amount of rice flour, turning it often, adding flour as you do. There should be enough flour that there is still an excess remaining on the rolling surface after the dough has absorbed as much as possible. (The dough needs to be dryer than usual to withstand blind baking.)
Place the pie crust into the bottom and up the sides of a 9-inch pie plate so that it extends beyond the upper edges. Turn under the excess, pinching to hook it over the edge of the plate so that it hangs onto it rather than falling down during baking.
Prick the bottom and sides liberally with a fork.
Wet and crumple a sheet of parchment paper. Flatten it out again and gently place it over the bottom and sides of the pie crust. Line with pie weights to hold it in place.
For best results, chill the crust in the refrigerator for a while just before baking.
Preheat the oven to 375°F (190°C).
Bake the chilled crust for 15 minutes. Allow it to cool before removing the pie weights and parchment paper.
As you prepare the filling, returning the empty pie crust to the preheated oven for up to 5 minutes will ensure that it's not soggy.
Read the entire blog post for this recipe for important tips and explanations for greater success with your pastry.