You don't need to buy the expensive pie weights at the kitchen stores you see. You can simply line your pie crust with a sheet of parchment, and fill it with any kind of dry bean you have (I use pinto) It will weigh down your crust so you don't get that annoying puffiness anywhere, when you need to par-bake or bake it unfilled.
Great idea. My question is: can you reuse the beans as pie weights again or do you use once and toss the beans? Or can you use them as actual beans after using them as pie weights once?
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