Some pie and tart crusts are first baked “blind”, meaning they’re baked partially or completely without the filling (like crusts for chocolate cream pie or lemon meringue pie). When a crust is blind baked, it needs to be filled with something to hold the crust in place and prevent it from puffing up with air pockets that will crack when the crust comes out of the oven. Keep some “pie beans” on hand – a bag or two of dry pinto beans will do the trick. After each use, cool them completely before putting them away and they’ll last for many uses. Always line the chilled pie shell with parchment or foil before adding the beans!