I am coming late to the party, but hope you can help me. I used a similar recipe to blind-bake crusts for a Mexican corn pie from a recipe in Milk Street. The crusts looked great after taking off the pie weights, but after finishing, large splits had formed in the sides, rendering the crusts unfit for filling. Although I don't think it matters, I used aluminum foil and beans as weights the first time, and a second glass pie plate that fits neatly inside the lower plate and crust the second time. Any hints on how to avoid the splits?

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