Pie Weights

Whenever you need to prebake a pie shell it should be weighted to prevent the crust from bubbling up. A bowed crust can be nearly impossible to fill. I use, (and reuse), dried beans to weight the crust.
I first dock the crust. “Dock” means to poke holes all over the crust to allow steam to escape. This is easily accomplished with just the tines of a dinner fork. The crust is then lined with foil before pouring in the dried beans. I usually bake the crust for about 12 minutes in this manner before removing the beans and foil. After the crust is allowed to finish browning I have the perfect baked crust, ready to be filled.

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