make sure they are evenly distributed over the entire surface.
bake the crust for 20 minutes, until the foil no longer sticks to the dough. transfer the crust to a wire rack and remove the pie weights and parchment paper.
to partially bake the crust, continue to bake the crust for 5 minutes longer. proceed with your tart recipe: add the filling and finish baking. according to your recipe, the crust should be used while warm or after it’s been left to cool on a wire rack.
to fully bake the crust, bake for 10 minutes longer or until it is dry and the bottom turns lightly golden. remove the crust from the 