There’s a reason professional bakers insist on blind-baking some crusts before adding fillings. It keeps the bottom of your pie crust crisp (aka no soggy bottom) and helps the crust hold its shape. But anyone who’s ever done it knows that the process can be a little finicky. You’re supposed to line the crust with parchment, fill it with pie weights, dried beans or even sugar, then hope for the best.
Despite your best efforts, sometimes the crust shrinks or puffs up, leaving you with a wonky shell that’s hard to fill. And let’s be honest, pie weights can be a pain. They’re awkward to store, annoying to clean and not exactly something the average home baker wants to invest in. That’s why this clever hack, shared by Cook’s Illustrated (@cooksillustrated), feels like such a game changer.
Cook’s Illustrated is one of the most trusted names in the world of recipe development and kitchen testing. Produced by America’s Test Kitchen, the magazine is known for rigorously tested recipes, smart cooking science and no-nonsense advice that works in real home kitchens, so when they sign off on a tip, we listen up.
This smart pie crust tip (you can see it here) was a part of the magazine's long-running Quick Tips section, which highlights smart ideas from readers. This one comes from Lisa Pannell of St. Louis Park, MN. Here's what you need to know.
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Lisa’s method is beautifully simple. Instead of pie weights, she uses an 8-inch ovenproof skillet to weigh down her pie crust. She lines the crust with parchment paper, then places the skillet directly on top.
The weight of the pan keeps the crust from puffing up during baking, and because it’s made of metal, the skillet also helps conduct heat evenly across the surface, giving you a pie crust that holds its shape and bakes beautifully without shrinking or bubbling.
This is both practical and effective. Because the skillet presses gently against the dough, it mimics the purpose of pie weights without requiring you to fill anything. Plus, the contact with the metal pan ensures even browning across the bottom of the crust, which is often tricky to achieve with standard blind-baking methods.
When Cook’s Illustrated shared this hack on social media, people chimed in, calling it “brilliant,” “genius, yet so easy,” and “one of the best pie hacks I’ve seen in years.”
If you want to use this hack at home, make sure to grab a stainless steel or even a cast-iron skillet. A skillet with any plastic parts or a nonstick skillet isn't a good choice for this job.
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Easy Variations on This Hack
What makes this method so smart is that it removes all the guesswork. It solves two problems at once: preventing puffing and promoting even baking. And while the 8-inch skillet is the gold standard for this trick, there are plenty of ways to adapt it.
You can use a cake pan instead of a skillet if you don't have an ovenproof skillet. It should be metal and heavy enough to provide even pressure. You can also try a pie plate (one slightly smaller than your crust) for a snug fit with similar heat-conducting benefits. For mini tart shells, use ramekins or smaller oven-safe bowls inside the crusts.
This is a hack that proves you don’t need fancy equipment to bake like a pro; you just need a little kitchen creativity. So the next time you’re prepping a pie crust, skip the beans and reach for your skillet. Your dessert will thank you!
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