When making a pie that requires the pie crust to be partially baked first…you can prevent your pie crust from shrinking by lining the pie crust with a double thickness of foil. Gently push it down on the bottom and sides, then use pie weights (little round balls) to weight down the crust… you can also use dried beans instead of pie weights, but the pie weights work best.
Foil works far better than parchment paper since it’s sturdier. NEVER use waxed paper as this will cause a fire. Waxed paper is NOT the same as parchment paper.
Pie weights can be purchased in most cookware stores and are not expensive. They are re-useable and well worth purchasing.
Williams-Sonoma has pie weights in a jar on their website for $13.50 (US dollars) –Price as of today.
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