I am having technical difficulty with the dried bean part of "blind baking" a pie crust. I am working on my pie crust skills.
I made and chilled a pie crust, rolled it out, and coaxed it into the pie pan. That part went OK. Whew. My mama's rolling pin hasn't let me down yet. My recipe called for initial baking of the pie crust at 400. As directed, I pierced the crust with a fork and then added dried beans. Well, actually dried split peas. I put in probably too many of them, about 3/4 inch deep. After the initial bake, the split peas were embedded into the dough (nice), and the dough underneath was damp and not browned. I tweezed out each little pea without breaking the crust. Was the problem that too much surface area was covered? Well, that and those were not the legumes of choice for the job!
Does anyone use dried beans or pie weights for blind baking a crust? Can you share your experience? I think I am more in the dried bean camp, as I don't want to buy accessories I won't use very often.