Blind-baking
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The term blind-baking (sometimes called "pre-baking") refers to the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies) or when the filling has a shorter bake time than the crust. Blind baking a pie crust also helps prevent the pie crust from becoming soggy from its filling. [1]
Generally, the pie crust is lined with tin foil or parchment paper, then filled with dried peas, lentils, beans or other pulses, or with ceramic "baking beans", so that it will keep its shape when baking. Metal or ceramic pie weights are also used. After the pie crust is done, the pulses are replaced with the proper filling.
Blind-baking also helps to form a nice pastry case for the filling as it has already been partially formed from blind-baking.
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