Candy, the poking of the crust is just an added precaution initially, since the beans and parchment or pie weights should hold the crust down from creating large bubbles. Sometimes people don't put enough beans in to weight the crust down, and the this can allow the crust to puff up. Poking after the paper/beans are removed will help because the crust isn't fully baked and may continue to puff. Barb@KAF

• Reply