What to Use If You Don’t Have Pie Weights: A Baker’s Guide to a Perfect Crust
The bane of many a baker’s existence? A soggy pie crust. We’ve all been there: you meticulously prepare your filling, lovingly roll out your dough, and carefully crimp the edges, only to be met with a puffed-up, uneven, and ultimately undercooked crust after baking. The culprit is often shrinkage and bubbling during the blind baking … Read more