Pre-bake the pastry: Line the pastry with aluminum foil and an even layer of pastry weights. Set the pie plate on a baking sheet and place it in the center of the oven to bake for 10 minutes. Then, using a very sharp knife, trim off the edges of the pastry flush with the pan, letting the scraps fall on the pastry sheet. Continue baking until the pastry is pale gold, another 10 minutes or so. Remove it from the oven and set it on a pastry rack to cool. (Eat the pastry scraps…they will be delicious).