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NOTES FROM THE TEST KITCHEN

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BLIND BAKING A PIE CRUST

1. Line the chilled pie shell with a double layer of aluminum foil, covering the edges to prevent burning.

2. Fill the shell with pie weights and bake until dry and light in color. After baking, carefully remove the weights and let the crust cool (for a partially baked crust) or continue to bake until deep golden brown (for a fully baked crust).