No Matter How Hard I Press The Tart Dough Down In The Shells To Remove The Air Below, The Tarts Still Bubble Up, And Get Indented.
Baking By bashfulbaker2809 Updated 17 Aug 2019 , 2:27pm by jchuck
yes what kaleladi said — put a piece of parchment over your cold crust and fill like she said —
they make “pie weights” for this purpose
but that also means you’re making a lovely crust too 
this is what I have, so I don't have to try to corral & round up all the beads. Pie weight chains.
I really need to invest in beads or the chain! I usually use pinto beans, but last time I used rice. What a disaster! I spent half an hour picking rice out of my pie crust! Lesson learned.
Yeah, yeah, I did forget to put waxed or parchment paper over my pie crust before adding the rice (my bad).
For individual tart shells I poke just a few tiny holes with my cake tester or toothpick. And as others have posted, pie weights. I have used dried beans for years. Keep stored in a large container, and just put in my pie shell with some parchment or waxed paper. Works like a charm.
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