To Bake “Blind”

Line a pie tin with pastry, fluting the edges; chill. Prick bottom with a fork; cover bottom of pastry with a piece of waxed paper or aluminium foil; cover with dried beans; and bake in a hot oven (450°-M7) for about 15 minutes, just long enough to set the crust without browning it. Remove beans and paper or foil and allow to cool. Fill with desired filling and bake in a moderate oven (375°-M4) until done. The beans can be reserved in a storage jar and used again.