The Best Pie Weight Is Already in Your Pantry (Nope, Not Beans)

A couple years ago in our Baking Club, Leslie Rogers shared a delicious looking batch of lemon bars with a brown butter shortbread base. But what really caught our eye wasn’t the creamy lemon filling or the generous dusting of powdered sugar—it was her…

A couple years ago in our Baking Club, Leslie Rogers shared a delicious looking batch of lemon bars with a brown butter shortbread base. But what really caught our eye wasn't the creamy lemon filling or the generous dusting of powdered sugar—it was her off-hand comment that she used sugar as a pie weight for the toasty shortbread crust. No surprise that this ingenious idea comes from Stella Parks, whose book BraveTart was a smash hit in the Club.

The Powerhouse Ingredient You’re Almost Definitely Throwing Out

The older I get, the more pleasure I get out of things like actually using all the groceries I buy—remember when we found out that the average American is throwing out nearly 3,000 pounds of food per year?—and being able to recycle containers that are …

The older I get, the more pleasure I get out of things like actually using all the groceries I buy—remember when we found out that the average American is throwing out nearly 3,000 pounds of food per year?—and being able to recycle containers that are completely empty because they’ve been used to the last drop.

But when it comes to baking, unless you’re a professional baker or a very busy hobby baker, you probably have quite a few items in your kitchen pantry that were used once, and then more or less forgotten. How many times have you used a full container of baking soda before it expired?

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