Then add some weight in the crust to keep it down.
I sometimes put a slightly smaller aluminum pie tin inside for the first few minutes of baking, or I use pie weights.
Pie weights are ceramic or metal beads or plates that do just that—weight down the unbaked crust. They’re washable and reusable. You simply cover the crust with aluminum foil and put in the weights.
You can use dried beans instead of pie weights, but they do eventually need to be replaced.
Bake the crust in a preheated 425°F (220°C) oven for 12-15 minutes. After 8-10 minutes, you can remove the pie weights so that the crust browns a little.