Easy blind-baking
Like this reader tip? Become a member for more great tips from the editors of Fine Cooking!
When blind-baking a pie shell, instead of lining the unbaked pastry with pie weights, beans, or rice (which can be messy to remove and take on a weird smell after a few uses), I line the unbaked shell with tin foil or parchment and nestle another pie plate of the same size inside. My crusts bake perfectly everytime.
