I used the bean technique, described above, today. It is ok but needs one important correction. Check your pie shell at 8-10 minutes on the second browning bake. I checked mine at 12 minutes and it was already over-baked... way too brown and so brittle, it cracked removing from oven. I pitched it and did a re-do with a shorter second bake... perfect. Wish I could post photos FWIW, i don't use hydrogenated fats at all. I usually make pie crust dough with 100% sweet butter. The edges don't come out picture perfect..soft and slumpy... but the flavor is incomparable. It's super hard to do a hand-woven lattice with butter dough because it is a brittle dough. I've tried using 100% coconut oil (the solid, not liquid). That fat makes a delicious crust that bakes beautifully but that pastry is even more temperamental and brittle to work than a crust made with 100% butter. My mom always uses lard... I've done that as well but I am not a fan of the heavy taste or its texture.

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