A must for crust.

Blind baking (or par baking) is like insurance for pie crust—you bake the crust on its own first to prevent that dreaded soggy bottom. Line the crust with parchment, pour this bag of reusable ceramic pie weights on top (one bag is enough to cover an entire pie) and the heavy beads will stop the crust from puffing up, making bubbles or warping while par baking. You’re left with a pastry-perfect crust ready to fill with fruits, custards or eggs when you’re feeling quiche-y.