Hi,

I recently saw one of Alton Brown's Good Eats - Reloaded where he corrects his past episode on lemon meringue pie. He addresses your problem of sagging crust by chilling the crust with a second pan on top of the crust. He then Inverts the two pans while the crust blind bakes with a baking sheet on the rack below to catch any dripped butter. He claims this prevents sagging and no pie weights needed. I was so impressed that I'm thinking of getting a couple of these pie pans to give it a try. I use Pyrex pie plates now.

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