Many of our pie recipes call for blind baking—baking the crust either partially or completely before adding the filling. But without a filling to hold the raw dough in place, the bottom can puff up or the sides can slump as it bakes, resulting in ugly, misshapen pies. To prevent this, the test kitchen uses pie weights. Our favorite pie weights: https://amzn.to/35qEMBk | America's Test Kitchen
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Here’s how to make a lattice pie crust. | America's Test Kitchen
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Perfect Pie Crust Step by Step tutorial
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17K views · 61 reactions | Chai spices take this blackberry pie to the next level. Get the recipe plus hundred more and foolproof pie-baking techniques in our cookbook, The Perfect Pie: https://cooks.io/2k1AYoc | America's Test Kitchen | Facebook
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Perfect pie dough has just the right balance of tenderness to structure. We've developed an approach that keeps gluten in check, yet produces a dough that's both sturdy and supple: http://bit.ly/1LxDDG8 | America's Test Kitchen
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