1.   I use pie weights to keep the pie crust from bubbling when I bake it.

2.   Cool completely and remove pie weights or beans along with wax paper before filling.

3.   Fill pan with beans or pie weights.

4.   Fill the foil with rice, beans or pie weights.

5.   Fill with pie weights, dry rice or beans, making sure you get all the way into edges, to prevent shrinkage.

6.   Fill the pie pan with pie weights or dried beans.

7.   Fill with beans or pie weights.

8.   Line tart shell with foil and fill with pie weights or rice.

9.   Line the dough with foil and pie weights or dry beans to keep the crust from bubbling up during baking.

10.   Line the pastry shell with parchment paper or aluminum foil, then fill with pie weights.