Bake a pie crust for 10 to 12 minutes at 400 degrees Fahrenheit. The crust is done when it looks golden brown around the edges and no longer looks raw on the bottom.
For pies that require baking the crust twice, such as Key lime or pumpkin pie, bake the crust for six to eight minutes, and remove it when the bottom is barely colored golden. Bake refrigerated pies, such as cream pies, for an additional 15 minutes until the crust is fully golden brown. Pre-baked pie crusts that are going back into the oven can be warm when filled, while cold pies should fully cool before filling.