The Best Way to Weigh Down Your Pie Crusts
by A.A. Newton from Lifehacker on (#42A50)
Blind baking pie crusts should be simple: You line crimped, chilled pastry with parchment or foil, fill with dried beans to weigh it down, and bake until crisp. I've been making pies for years, but until I switched my weights from dry chickpeas to this trick-which I learned from Supreme Pastry Genius Stella Parks...