Peeps, want to know the best way to par-bake a pie crust (which means to partially bake it? Well, you line your crimped and chilled pie crust with tinfoil, rather than with parchment paper (which is what I always used to do), as you can press the foil into all the crevices of the crust and get a really tight seal, before you fill it with your pie weights. This ensures that the crust won’t slump while baking. You’re welcome. The recipe for my easy-peasy sour cream pie dough and how to par-bake it