Nancy2 wrote:

> I have a problem when blind-baking for a single-crust cream pie - I use
> parchment to line the crust, and then dry beans for the weights. If I
> brush the crust with egg, the parchment sticks to it and pulls bits of
> crust up. This can't be this hard - do I lightly spray the parchment
> with non-stick spray?


You can safely remove the pie weights towards the last half
of cooking. The crust only puffs up in the beginning, after
which the weights are no longer required.

So, about halfway through the cook remove it from the oven,
get rid of the weights, brush on the egg whites, and finish
cooking until it's browned to your liking.

--
Reg