Roll your pie or tart crust out on a lightly floured surface.
Treat the pan with non-stick spray or butter according to recipe instructions. (Not all pie crusts and pans require greasing).
Transfer the rolled out pie dough to the pie pan, draping the excess loosely over the edges.
Gently work your way around the crust lifting the crust edges to release any trapped air. Use the backs of your fingers as you go to smooth and press the dough into the creases and corners of the pan. Once the dough is firmly pressed into the pan, chill it in the fridge for 5-10 minutes, then crease or crimp the edges in whatever style you prefer. Chill again if needed.
Use a fork to poke small holes all over the surface of the crust, making sure the tines of the fork go all the way through the crust. Return the pie crust to the fridge and chill well.
Crumple a piece of parchment paper into a ball. Unfurl it and press it loosely into the surface of your pie dish. Make sure there is plenty of overhang for you to grab later.
Fill the parchment paper lined crust with pie weights up to ⅔ of the way full.
Place the pie crust on a baking sheet and bake according to recipe instructions.
To remove pie weights, remove pie from the oven. Grab the corners of the parchment paper and lift straight up out of the dish and into a bowl.Be careful, as sometimes the paper can become trapped in a bit of crust during baking.
Return pie crust to the oven for 1-2 more minutes (or longer, if needed for a fully baked crust).
Remove pie crust from oven. Deflate any new bubbles with the tip of a paring knife and immediately brush the surface of the pie with egg wash to seal any holes. If egg white doesn't set immediately, return pie to oven for 20-30 seconds so it sets.
Let cool. Your pie is now ready to fill.