To Deanna Kaye -- I just took a pies and tarts class at a professional cooking school here in Memphis, TN and we blind baked our pie and tart crusts with rice wrapped tightly in a piece of plastic wrap. The trick to this is to use plastic wrap that is rated "professional grade" rather than what is available at the grocery store. The instructor noted that the wrap could be purchased at a restaurant supply store but you'll have to buy a gynormous box of it, so unless you want to share it with the neighborhood or family, it may not be worth it to you.

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