All of those 'weights' work well ... but thinking outside the box, have you ever tried white sugar? The benefits are many, but mostly it's that you can use the sugar more than once without throwing it out, AND after a few times you've created a 'caramelized sugar', that can be used in almost any recipe. No, it's not like Brown Sugar. Thanks to Stella Parks @ Serious Eats for teaching this to me, and her Pie Crust recipe's not bad either!

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