So I get it, the whole "when do I pre-bake something" is super confusing.Think of it this way: poor pie dough wouldn’t stand a chance (aka be a soggy mess) with a custard filling if we don’t give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms.Custard pies = pumpkin pies. Chocolate cream pies. Banana cream pie. Any cream pie really or pie that has a liquid-type filling that needs to be baked.You also pre-bake a pie crust for no-bake FRESH fruit filled pies. (Think fresh strawberry pie lathered in sticky glaze.)You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.you should probably get: Pie weights are super helpful to have for pre-baking. Pie weights are usually little ceramic balls, but if you don’t have them or can’t find them, dry rice or dry beans work really well too, but there’s just nothing like those cute little ceramic balls!partially pre-baked vs totally pre-baked: There are two ways to pre-bake a pie shell.partially pre-baked: The first way is to not fully bake the pie crust (otherwise known as a "partially pre-baked crust" or a "partially baked crust") because the filling will need time to cook too. For example, a pumpkin pie. If we fully baked our pie crust, it would be cardboard dry by the time our custard was done baking. This method is to just give our pie crust a head start in the baking process before we load the liquid custard in.totally pre-baked: The second way to pre-bake a crust is to fully cook the crust. This method is used for fillings that don’t need to bake, but need to chill instead. (ie, fresh fruit pies, pudding pies). Another example is a chocolate pudding pie, in which case the pudding has already been cooked, it just needs to set and chill. A good rule of thumb for knowing when you’ll need a fully baked pie crust instead of a pre-baked pie crust is when the filling itself is pretty solid, and not liquid at all and really, whether or not the filling needs to bake.the how: Preheat oven to 425°F and place a cookie sheet inside the oven to get nice and hot. In a small bowl whisk together one egg white and 1 teaspoon of water. Have a pastry brush next to your egg wash cause we’ll need it soon.Once buttery flakey pie dough has been chilled, take one disc of dough from the refrigerator and let it sit at room temperature for 10-20 minutes.Roll one disk out into a 12-inch circle at about ⅜-inch thick. (The length of time out of the fridge depends on how hot or cool your kitchen is.) Roll dough out with a rolling pin on a lightly floured surface until it is roughly 12-inches / 30cm in diameter.Fit crust into a 9-inch pie dish, taking care not to stretch or pull the dough, or press dough in hard or too much, or the pie crust will shrink when baked. Cut excess dough so there is only a ½ to 1-inch overhang. Leave overhang, cover with plastic wrap and stick in the fridge for 30 minutes.After dough has rested, crimp the edges of the dough, and prick the bottom and the sides of your pie shell at least 15 times. Line a piece of aluminum foil around your crust and fill with pie weights.Place your pie crust on the pre-heated sheet pan and bake for 20 minutes. Quickly take the pie out of the oven and remove foil and pie weights and brush the bottom and sides with your egg white mixture.Return pie crust to oven, uncovered and continue to bake for 3 more minutes.The only difference here is if you wanted to fully bake the pie crust, you’d bake it for 20 more minutes instead of 3 minutes.And there you have it! Pre-baked goodness. See? That wasn’t so bad.