I've found a fool proof way of blind baking a crust. Simply nestle a pie tin of equal size into the pan that holds the crust and bake for the requisite time. The sides of the crust are held in place so they don't slide down, and at the point where you need to remove the extra tin to brown the crust, the sides are baked enough that they have set, and your pretty pie crust doesn't droop sadly. I have used this method several times and it works very well for me.

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