Thanks for all the great tips! I am making tomato pie today which calls for blind baking the crust. I made the crust, all butter, then put a full sheet of parchment paper then filled with beans. They came up to the top of the crust. Into the fridge for 30 minutes then I baked in a 350 oven for 20 minutes. Removed the pan from the oven and removed the paper and beans. Using a full sheet made removing the beans much easier. Docked the crust then back into the oven for 15 and raised the temp to 375. Worked great! Nicely browned crust with no slump! Thanks, KF! Another pie crust saved!

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