corazon
Executive Chef
For the first time, I am making something that requires pie weights but I don't seem to know a thing about them. First of all, DH asked me why I needed to use them and I didn't know the answer to the question though I'm sure it is a good one. I'm just planning on using dried beans but what do I line my dough with? Parchment paper? What will work best? And how many beans do I need to put in, just a layer or enough to fill the pan? Thanks! You guys are great!
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