Blind baked pie crust

Attempted a simpler version of this for the quiche we are eating this week at it seems like it was "fine".

Put the pie dough in the pie plates and then into the freezer for 20 minutes while the oven preheated to 375F. Then pulled the pie plates out of the freezer and docked all over the bottom of the dough. Baked for 20 minutes. You will most likely get bubbles since you don't any the weights holding it down, but I just kept an eye on it and whenever I saw a bubble I opened the oven and poked it with a fork. Probably had to do that 3 or 4 times during the 20 minutes.