piece of parchment paper slightly bigger than shell and fill it with pie weights or dried beans.
place the shell(s) on a baking sheet and place in center of oven and bake for 8-10 minutes for tiny shell(s), 12-15 minutes for small shell(s) and 15-18 minutes for large shell(s), (which is what i used) or until the edges of the pastry are dry and just beginning to color.
remove the liner and weights and return shell(s) to oven for another 5-10 minutes, depending on the size of your shell(s) and until the floor is dry not colored.
transfer to wire rack to completely cool before filling and baking.
note: you can use almonds as 