Place parchment paper on the dough and fill with pie weights or dry beans.

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

Cover with foil and lay beans or pie weights on the foil.

Line with foil and fill with pie weights or dried beans.

Fill the foil with rice, beans or pie weights.

It eliminates the need for pie weights, dry beans and the like.

Remove pie weights, and continue to bake until the crust is golden brown, 10 to 15 minutes more.

Line chilled crust with foil; add rice, beans or pie weights to fill, and bake for 15 minutes.

Line with wax paper, fill with pie weights and bake for 20 minutes.

Then line tart shell with aluminum foil and either pie weights or beans.