This is pure genius! I have never been happy with how my parbaked pie crusts have turned out using weights, ceramic peas or dried beans. So, of course, for decades now I have avoided recipes that required it. I have recently become enamored with buttermilk pies, most of which require a parbaked crust. I just used this method for a buttermilk peach pie and it is perfect! Thank you so much for posting this easy solution.

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