Begin by making the pie crust.(I doubled the pie crust recipe for this deep dish pie).
Fold the dough in half, place in a pie pan, and unfold to fit the pan. Make your edges by fluting them or making any other type of design you like. Place pie shell into fridge for at least 30 minutes to ensure that the edges hold their shape while baking.
Preheat oven to 350F once your pie shell has chilled.
Remove pie shell from fridge, prick the bottom and sides of shell with the tines of a fork, and line your shell with one round piece of parchment paper. Sprinkle pie weights over the top and bake for 10 minutes. Remove from oven and let cool.