Originally Posted by SilverSage
BDH, I have ceramic pie weights for this, but if you can use dried beans instead. A bag of dried beans (any kind) is inexpensive and can be reused over and over. Just don't try to cook them after you bake them!
Yeah, I heard that dried beans does the trick.
I'll have to get some that I wouldn't like to cook at all.
But for custard pies, there's no need to blind blake the crust first.