A WEIGHTY PROBLEM

Often, when you bake a pie shell without any filling in it, the bottom will bubble up, and sometimes even crack. when the crust cools and you attempt to fill it, the bubbles will collapse and the pie will be nearly impossible to cut attractively. If you weigh the crust down, it won’t bubble during baking. Many people use dried beans, but even better are ceramic pie weights. Slightly smaller than marbles, They’re heavier than beans and keep the crust even more stable. You can find them in kitchen and gourmet shops. They come in small packets; one packet is the right amount and weight for one piecrust. I love them! They make the crust come out so smooth on the bottom, and they can be used indefinitely. Wash them by hand, in a small bowl filled with water and a little dishwashing liquid; rinse well.