I have a question about step 11 on the recipe "Sausage and Kale Dinner Tart" from My Pantry Shelf. It says:
"Lay parchment paper or foil over dough and fill with beans or pie weights."
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I've used metal spoons, probably you could cram a bunch of foil in there and pierce the crust a bunch of times and that would work too. You can use pretty much anything clean that is oven safe and has some weight to it.
HalfPint is a trusted home cook.
Try uncooked rice.
I use black beans for my weights along with parchment paper for lining (found that foil sometimes leave crust a tad soggy). Also, using an oven bag to hold your weights makes for easy removal regardless of what you use for weights.
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