Forget Pie Weights. We Found Something Better

July 28, 2015

We’re pretty pie crazy over here at Bon Appétit, especially now when summer berries and stone fruits beg to be baked into a crisp, flaky crust. Achieving that well-done crust in a fruit pie is actually not as hard as you’d think. The key is a very long bake in a glass pie plate so the juices thicken completely and the bottom browns.

But for a custard pie like sweet potato or chess—the kind we turn to when the weather cools and the last of the summer fruits disappear—achieving a non-soggy bottom crust is a significant feat. Unlike a fruit…