Blind baking a pie shell—prebaking it filled with weights before adding the pie filling—helps ensure a crisp bottom crust in custard pies, and is a must if you’re using an unbaked filling. To prevent your blind-baked crusts from shrinking, slumping, or puffing, check out Chowhounds’ advice on pricking and chilling the dough, and why cheap pans can give the best results.

Photo by Flickr member Pauline Mak under Creative Commons

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