This method can be used for pies with a flat edge – one where you don't need the extra height and aren't particularly worried about appearance.
Place the crust in the pie plate.
Flatten its edge – decoratively, if desired, though any decoration will probably disappear.
Spray the outside of another pie plate (preferably a duplicate of bottom pie plate), with non-stick spray, and nestle it into the crust.
If worried about the crust potentially sticking to the second pie plate, line the crust with a parchment round before setting the second pie plate on top.
Place in the refrigerator to chill the crust for 30 minutes, or longer, to solidify fats and prevent shrinkage.
Pre-heat the oven to 375°.
Remove the crust from the refrigerator; place the pie plate upside down on a baking sheet, so that the empty pie plate is on the bottom.
Place in the pre-heated oven and bake for for 20 minutes
Gravity ensures that as the crust slips "down" the side of the pan, it's actually moving up!
Remove the crust from the oven; use a spatula to carefully turn the pie plate over, so it's crust side is up; remove the second pie plate.
Prick the bottom of the crust all over with a fork.
Return the crust to the oven, and bake for an additional 15 to 20 minutes until golden all over.
Remove from the oven and allow to completely cool before filling.
