The Best Way to Weigh Down Your Pie Crusts

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…

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