04Remove the dough from the refrigerator, and unwrap. Roll it out to fit a 9-inch tart pan (or a 10-inch pan). Place the dough in the pan. Trim the excess dough, leaving 1/2inch to fold under so the rim is thicker than the rest of the crust. If using a pie plate or a tart pan with high edges, trim just below the edge and fold the edges under in the same manner. For the grapefruit tart, trim the edge to within 1/2 inch of the rim.05Prick the bottom of the crust with the tines of a fork. Cover the dough with a double thickness of aluminum foil. Fill the foil with rice, beans or pie weights.06To bake the crust partially, bake for 15 to 20 minutes, or until the dough is set. Remove from the oven. Remove weights and aluminum foil. To bake fully, bake for an additional 3 to 5 minutes, or until lightly golden. Remove from oven, and cool.