Often asked: What To Use As Pie Weights?

Do you really need pie weights?

Blind baking a pie crust calls for filling the bottom crust with pie weights to keep the pastry from puffing up in the oven. But if you don’t own pie weights, there’s no need to purchase them. Instead, check your pantry for dried beans or uncooked rice —both will work just as well as pie weights.

How do you make pie weights?

How Do You Use Them?

  1. Make your crust according to your recipe or unroll your store-bought crust.
  2. Line your pie shell with parchment paper.
  3. Add the pie weights to the crust.
  4. Carefully lift the pie weights using the parchment paper overhang.

Can I use coins instead of pie weights?

Well, aside from being extremely cheap (I can use all pennies if I feel like it), a single layer of coins is the perfect weight for defeating crust bubbles. Change lays down flat, so it doesn’t make dimples, and if you like you can even lean individual coins against the sloping sides of a pie crust.

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How do you use sugar as a pie weight?

I’ve found that granulated sugar works best, although coarse sugar works as well. Roll, press, crimp, and chill your pie as you normally would or as your recipe suggests. Then line the pie crust with parchment paper and fill the parchment with about a pound of sugar, pressing it into the corners of the pie crust.

What happens if you don’t use pie weights?

Thanksgiving Help Line First time making a pumpkin pie. For most fruit pies, you do not need to blind-bake the crust, since the crust and the fruit will cook together slowly in the oven. If you don’t have pie weights or dried beans, the most effective weight to use is another pie dish, if you have one.

Can you blind bake without weights?

2. Use some sort of pie weights to weigh down the pastry. Pie weights are what a lot of bakers and chefs use to blind bake pie crusts, but you can definitely blind bake a pie crust without weights.

Should you poke holes in bottom of pie crust?

Pricking holes in the rolled-out pie dough allows the steam to escape while it’s baking. Do this whenever you need to fully or partially bake the crust before adding the filling.

What kind of pie weights are best?

The 3 Best Pie Weights

  1. The Best Ceramic Ball Pie Weights: R&M International Ceramic Pie Weights.
  2. The Best Ball & Chain Pie Weight: BallchainAge Baking Crust Pie Weight.
  3. The Best Disc Pie Weight: Chicago Metallic Pie Weight.
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What’s the purpose of pie weights?

Pie weights are small ceramic or metal balls specifically designed to weigh down your pie crust during the step of blind baking. This keeps the pastry that will form the bottom of your pie flat and level, resulting in smooth, even layers of crust and filling.

What are the best beans to use for pie weights?

If you have dried beans in your pantry, these can come in handy as pie weights, too. The type doesn’t matter, so use chickpeas, black beans, pinto beans, even lentils. After using them a couple times, retire them as pie weights and turn them into dinner.

What can I use instead of a pie tin?

1. Cake Pan. An eight- or nine-inch cake pan is an easy pie pan substitute, as it has the same shape and volume as a pie pan. Be sure to line the bottom with a piece of parchment paper before adding the pie crust and blind-baking to make removing after baking easier.

How do I keep my pie crust from shrinking?

How To Keep Pie Crust From Shrinking

  1. Don’t forget to give pie crust time to “rest”
  2. Poke holes and use pie weights in the bottom of the crust if pre-baking.
  3. Avoid glass pans if possible.
  4. Don’t overwork the dough.
  5. Don’t stretch the dough to fit the pie pan.
  6. Leave a little room around the edges.

How do you weigh a pie crust with sugar?

Blind baking pie crusts should be so simple: line crimped, chilled pastry with parchment or foil, fill with dried beans to weigh it down, and bake until crisp. This works out okay most of the time, but for truly crisp crusts with no puffy spots, reach for the sugar.

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How long do you blind bake pastry for?

Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim off any excess using a small serrated knife before filling.

Can I use sugar to blind bake?

You can use ceramic weights, dry beans, rice, or white sugar. Sugar works well because of its small granule size; it distributes the weight more evenly against the crust. (Baking the sugar this way also lightly caramelizes it, making it even more flavorful if you want to use it later for baking recipes.)

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