So I need to blind bake about 100 pie crusts at a time. If I do this in smaller batches, let’s say 25 - 30 at a time, what’s a good way to blind bake them with pie weights? If I only had to do a few, I would use parchment and beans but I really don’t want to fill 20 pies with beans. Seems like a lot of beans. Baking them with nothing weighing them down never works no matter how many times I poke them with a fork. Any other ideas? What do bakeries use when they need to blind bake a large amount of pie crusts?
I've put cake pans on top of pies with a weight in there -- I don't remember what I used to for the weight -- anything that won't burn up in the oven -- like a soup can with water in it or something
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