By placing these pie weights in the bottom of the pie pan, on top of the pie dough, the steam will not be able to puff up your crust and the dough will bake flat. Steam is powerful but it can really only lift so much weight. Pie weights are the easy answer to getting the bottom of your pie crust to stay nice and flat. Pie weights will also keep the crust from shrinking and will allow you to bake the crust without the filling so that your crust is not doughy.
1. Line the pie crust with parchment paper to prevent the weights from baking into the crust (yes, it can happen!).
2. Evenly distribute your pie weights on the parchment paper.
3. Once your crust is par baked, remove it from the oven and let the crust and the weights cool. Do not try to remove your pie weights while they are hot!
4. Once the pie weights are cooled, lift them out using the foil or parchment liner and pour them back into the container they came from. Save the weights for the next pie.