Page 90 - Pie Squared

Heat the oven to 400°F, placing a baking stone, Baking Steel, or
inverted baking sheet on the center rack. Line the unbaked crust

with parchment paper or foil with plenty of overhang for easy
lifting. Fill with uncooked beans, raw rice, pennies, or pie
weights right up to the rim. This will keep the sides of the crust
from collapsing while baking.

Slide the pan into the oven, on top of the steel, stone, or baking
sheet and bake for 25 minutes if the pie will be filled and baked
again. Bake for 40 minutes if the crust will be filled and chilled,

with no additional baking.

Carefully remove the paper or foil from the crust, taking with it
the beans, rice, or pie weights, and return the pan to the oven to

bake another 7 to 10 minutes, until dry to the touch. Cool on a
rack before continuing with the recipe.