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HongKongCV is looking for: (1 answer)
Okay, I'm looking for an alternative method for something. I have a recipe that has me making a pie crust and placing it in a springform pan. The crust needs to extend up the side of the pan about halfway. It also calls for the crust to be pre-baked before filling it. Now, if I were to pre-bake it as is, the sides would wilt and fold over. The recipe handles that by lining the raw crust with aluminum foil and then filling the springform pan with dried beans. The pressure of the beans keeps the sides up until they're done enough to stand on their own. Here's the question: Is there another way to achieve the same effect?

Posted: Sep. 18, 2013 6:55 am
 
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