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Begin by preheating your oven to 375 degrees Fahrenheit.
On a lightly floured surface, roll out the shortcrust pastry until it matches the size of your pie tin, leaving a little extra to hang over the edges.
Carefully lift the pastry and place it into the pie tin, pressing it firmly into the corners and sides.
Use a fork to dock the base of the pastry crust all over.
Line the crust with parchment paper and fill it with baking weights or beans.
Blind bake the pie crust for 15 minutes.
After 15 minutes, take the pie crust out of the oven and carefully remove the baking beans and parchment paper.
Brush the crust with a beaten egg wash.
Return the crust to the oven for an additional 5 to 10 minutes, or until it is golden brown all over.
Once done, remove from the oven and trim the edges of the pie crust if necessary.
Set the shortcrust pie shell aside to cool while you prepare your filling.