Hi, Chris. It sounds like there wasn't quite enough sugar in your pie crust to prevent it from clumping. The sugar should be at least 1" thick, if not more, in the blind baking. This will allow the sugar to heat slowly and toast rather than melt. As for the sugar you have now, you can try pulsing it in a food processor until it returns to a granulated form and use it in your baking. Or you can use it to make caramel sauce! If you ever have a time-sensitive question like this and you need a baker's advice, call our Baker's Hotline at 855-371-BAKE(2253). Good luck!

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