Pie Weights: Full Coverage Needed?

Pie weights are small ceramic or metal balls used to weigh down a pie crust to prevent it from puffing up or shrinking during blind baking. Blind baking is when you partially or fully bake a pie crust before filling it. Pie weights are not necessary for all recipes, but they can be useful when the filling cooks more quickly than the crust or when the filling is exceptionally wet. A single set of pie weights should ideally cover the entire pie or tart crust. However, if your coverage seems uneven, you may need to purchase more pie weights or use alternatives such as dried beans, rice, or popcorn kernels.

Pie weights are used to prevent pie crusts from puffing up during blind baking

Pie weights are small ceramic or metal balls used to prevent pie crusts from puffing up during blind baking. Blind baking is when you partially or fully bake a premade or homemade pie crust before filling it. This is often done when the filling cooks more quickly than the crust, or when the filling is not baked at all.

During blind baking, the fat melts at a different rate than the other ingredients, creating steam and making the flaky layers associated with a well-prepared pastry crust. However, when there is no filling to weigh it down, the steam will cause the crust to puff up and deflate, leaving you with a wrinkly, uneven mess. This is where pie weights come in.

Pie weights serve as a temporary filling during the first round of baking. They are substantial enough to weigh the dough down and prevent puffing, but not so heavy that they affect the baking process. Pie weights are usually made from ceramic or metal, but dried beans, rice, or popcorn kernels can also be used as a substitute.

To use pie weights, first, make your crust according to your recipe. Press it into your pie plate and crimp the edges to create your pie shell. Line your pie shell with parchment paper, then add the pie weights to the crust, filling the shell completely. Bake the weight-filled crust according to your recipe, just until it begins to brown. Remove the crust from the oven and carefully lift the pie weights out, pouring them into a heat-proof bowl to cool. Place the crust back into the oven to expose the parts that were previously covered.

Using pie weights ensures that your pie crust comes out smooth and even, creating the perfect base for your filling.

Pie weights are small ceramic or metal balls

There are three common types of pie weights: small ceramic ball pie weights, ball and chain weights, and disc weights. Ceramic ball pie weights are typically around 3/8 of an inch in diameter and can fit any pan size. They are easy to move around and can cover every inch of the crust. Ball and chain weights are made of stainless steel balls connected to each other, making them easier to collect and remove. Disc weights, made of perforated steel, fit snugly on top of the pie crust and have a silicone collar to prevent the crust from burning.

While pie weights are specifically designed for blind baking, there are alternative options available. Common substitutes for pie weights include dried beans, dried rice, granulated sugar, popcorn kernels, and steel ball bearings. These alternatives should be oven and food-safe and mimic the function of pie weights by weighing down the crust.

When blind baking, it is important to line the pie crust with parchment paper to prevent the weights from sticking to the dough. The weights are then added and evenly distributed before baking. After baking, the weights are carefully removed, and the crust is returned to the oven to expose the previously covered areas to direct heat.

Blind baking is when a pie crust is partially or fully baked before filling it

When blind baking, the pie crust is lined with aluminium foil or parchment paper, then filled with pastry or pie weights to ensure the crust retains its shape while baking. Pie weights are available as ceramic or metal beads, but rice, dried peas, lentils, beans, or other pulses can be used instead. A single set of pie weights should cover the entire pie or tart crust. If coverage is uneven, you may need to purchase more pie weights or use an alternative like dried beans or popcorn kernels.

If you don't want to use pie weights, another technique is to place a second pie tin on top of the crust, then invert the tins to bake. The crust browns between the tins. A further simplified technique involves piercing the crust repeatedly with a fork to prevent the crust from bubbling up, but this doesn't work with soft doughs such as pâte sucrée.

Pie weights can be substituted with pantry staples like dried beans, rice, or popcorn kernels

Pie weights are used to prevent a pie crust from puffing up, shrinking, or collapsing during blind baking. They are typically made of ceramic or metal and come in the form of balls or chains. While these can be purchased, there are several common pantry items that can be used as substitutes for pie weights in a pinch.

Dried beans are a popular choice as they are similar in size and shape to ceramic pie weights and can be reused multiple times for blind baking. Simply line your pie crust with parchment paper and pour in the dried beans, ensuring they are evenly distributed.

Uncooked rice is another option that can be used in the same way as dried beans. Rice is heavy enough to weigh down the dough and small enough to mould perfectly into the pan. However, it can be a little messy, so be sure to keep it on the parchment paper.

Popcorn kernels can also be used as a substitute for pie weights. They work just as well as beans and rice in weighing down the crust and holding its shape. However, once baked, they can no longer be popped.

Granulated sugar can be used as a pie weight substitute and has the added benefit of imparting a caramelised flavour to the crust. It also fills all the crevices of the pie tin, ensuring the dough is firmly in place. However, sugar can sometimes spill into the crust, resulting in a sweeter flavour.

Pie weights are not necessary for all pie recipes, such as those with a crust made of crushed crackers or cookies

Pie weights are small ceramic or metal balls used to weigh down a pie crust during blind baking. Blind baking is when you pre-bake a pie crust before adding the filling. This is necessary when the filling cooks more quickly than the crust, or when the filling doesn't need to be cooked at all.

However, pie weights are not necessary for all pie recipes. If you are making a pie with a crumb crust, such as a crushed cracker or cookie crust (like a graham cracker crust), you don't need to use pie weights. These types of crusts will likely stay in place on their own without puffing up or shrinking. You also don't need pie weights if you are going to fill your pie before baking it.

If you don't have pie weights, there are several common substitutes you can use, including dried beans, dried rice, granulated sugar, popcorn kernels, or steel ball bearings. You can also use two pie plates, nesting a second pie pan on top of the crust and baking the whole thing upside down.

Frequently asked questions