I stash dried beans in a Mason jar in my pantry to reuse blind bake after blind bake. Step 4: Bake Next, bake your pie crust according to the recipe's instructions.

Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake until the edges of the crust are very lightly golden, 18 to 22 minutes ...

For the sometimes-baker, those of us who just don’t feel like dropping $15 on pie weights, and folks in a pie pinch, you have cheaper options that might just be in your pantry already: Try dry ...

Dried beans, as it turns out, are inferior pie weights. They’re not really all that heavy, and depending on their individual size, they won’t fill every crevice of a lined pastry shell.

A warm apple pie with a crispy, golden crust baked to perfection using pie beans. Maki Yazawa/NYT Wirecutter. These silicone pie weights seemingly address those issues, and they're unlike any pie ...

Fill piecrust to rim using pie weights or dried beans. Place piecrust on a rimmed baking sheet; bake in preheated oven until edges are light golden brown, about 12 minutes.

Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake until the edges of the crust are very lightly golden, 18 to 22 minutes ...

Preheat the oven to 400˚F. Roll out the pie dough and place it in a pie plate. Decorate the edges as desired. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes ...