1.   The sharp shells pricked the bottoms of our feet.

2.   Line the tart pan with the dough, trim the edges and prick the bottom evenly with a fork.

3.   Prick bottom of crust with a fork so it does not puff.

4.   Prick bottom of pastry several times with a fork.

5.   Prick bottom of the crust all over with a fork.

6.   Prick the bottom of the pie crust lightly with a fork.

7.   Prick bottom of crust all over with fork.

8.   Prick the bottom of the pastry all over with the tines of a fork.

9.   Prick bottom of shell with a fork.

10.   Prick bottom of tart shell with a fork and refrigerate until ready to use.