If you're embarking on baking a pie from scratch, you’ve definitely come across the term "pie weights". What the heck are they?
Pie weights are a baking tool you'll need if you're blind baking your crust, aka baking the crust in the oven before adding the filling. Why do this? It prevents a soggy bottom (like Prue Leith would say) for baked pies, and is also necessary for baking crusts for no-bake pies (cream, chiffon pie. In short, if you're gonna blind bake a crust, you gotta have pie weights.
Once in the oven, the heat will melt the butter in your pie crust and release steam, which we want for those coveted delicate, flakey layers. If you simply throw the crust into the oven without anything weighing it down, it could shrink, blister or puff up. Enter pie weights.
How do I use pie weights?
After your crust is in your pie dish and crimped how you want it, line the inside with parchment paper. Place the pie weights on the parchment evenly and bake.
What are the different types of pie weights?
Here are three types the pros use.
Ceramic: These typically come in ⅜-inch ball shape and a cup in volume. If you dump them on top of the parchment, the weight will be enough to hold the crust down.
Stainless steel: These also come in a circular shape, but the balls are attached by a chain, making storage a little simpler.
Steel disk: This perforated flat circle sits at the bottom of the crust, holding the crust flat. The holes allow for the crust to still be cooked.
Any kitchen substitutes for pie weights?
Yes! If you don't want to invest in buying pie weights, something in your pantry might work.
Beans or rice: The Delish editors swear by using dried beans or uncooked rice. Dump these on top of the parchment paper, and they work just like the ceramic balls. Don't cook with them after this though. Once you use them as pie weights, store them in a Ziploc labeled "pie weights"; they have a new kitchen role now :)
Sugar: Yes, sugar! Just make sure to use enough to weigh it down, and spread it out evenly. After you’re done blind baking, you’ll have caramelized sugar that will add a toastiness to any recipe.
Steel ball bearing: Head to the hardware store or workbench for this one. They're heavy and work just like the stainless steel chain, minus the chain. Bonus: They retain heat well, which will help cook the crust. If they’ve been used before, give them a good wash before placing on the parchment.
Another pie plate: In a pinch, you can actually place another pie plate on top of your crust. It’s best to cook this one inverted to allow gravity to work a little magic.
