All right, let's get ready to blind bake the pumpkin pie crust. So it's been in the refrigerator for a couple of minutes. I'm going to pull it out. All right, that time in the fridge just gets it set up, so that it's going to be easier to work with. I'm going to prick the bottom with the tines of a fork. Then I'm going to line it with a little piece of tin foil.
Now what you're doing is called blind baking the crust. When you're doing a pumpkin pie or a lot of you know, like custard pies, you blind bake. You're basically pre-baking the crust. It sets the crust for a very liquidy interior. Anything that you're pouring into it, like the pumpkin pie is going to be a really wet filling.
So you prick with the tines of a fork. You line it with tin foil. Then you just take any beans. These are just chi-chi beans or garbanzo beans. You want enough to cover the bottom. Don't go crazy, but enough, and what's going to happen is the bottom of the pie will want to rise up. If you didn't cover it, it would just fill in the whole pie.
So like this, the sides are going to stay up and the bottom will stay down basically, and that's ready to go in the oven right away. Okay, tin foil is pretty magical and it won't really burn you. Just be careful if you touch the crust, or the shell or the pan, it will be hot. But everything else will be fine. All right, pulling that up.
All right, now I'm going to stick this back into the oven for a couple of minutes, just to set the pie. So we're going to put that in a few more minutes, and then we're going to pull it out, and while we're waiting we'll get the filling all ready.