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What are Pie Weights? And When Should I Use Them?
Pie weights are small ceramic or metal balls that are used when blind baking. When you are blind baking, or prebaking, a pie crust, pie weights keep the crust from puffing up or shrinking away from the edge of the pie plate or pan. Read on to learn more about when to use pie weights and what you can use instead, if you don’t own any.
What is Blind Baking?
Blind baking is when you partially or fully bake a premade orhomemade pie crust before filling it. You may want to blind bake a pie crust if the filling takes less time to cook than the crust or when making a cream or chiffon pie, because those types of filling are not baked at all. Blind baking a pie crust first can also help ensure that the crust remains crisp and not soggy when baking a pie filled with more wet ingredients.
Pie weights are used in blind baking to help keep the crust from bubbling, shrinking away from the pie plate or tart pan or puffing up on the bottom when there is no filling in it. Flaky pie crusts are generally going to have air pockets created when butter is cut into the flour using an attachment such as the Pastry Beater for KitchenAid® Tilt Head Stand Mixers.If the pie crust is not weighed down with filling, the air pockets can expand too much. Pie weights will help stop this from happening.
What Happens If You Blind Bake Without Weights?
If you blind bake without pie weights, you might find that your pie crust forms air pockets that bubble up or that it shrinks as it bakes. Pie weights help to weigh down the dough, so that it holds its shape and stays nestled against the plate or pan.
What Makes a Good Pie Weight?
If you do not have ceramic or metal pie weights to use in baking, there are other options. Make sure that whatever you choose to use for a pie weight is oven and food safe. Some suggested pie weights are dried beans, dried rice, granulated sugar or popcorn kernels. Dried beans are a popular choice because they are similar in shape and size to ceramic pie weights.
What are the Different Types of Pie Weights?
Three common types of pie weights include ceramic ball pie weights, ball and chain weights or disc weights. Each type of pie weight has its own benefits.
Small ceramic ball pie weights fit any pan size and can be moved easily to cover every inch of crust. Ball and chain pie weights are a bit easier to collect than the ceramic balls since all the stainless steel balls are connected. A disc pie weight covers the entire crust and there are different sizes designed to fit different pans.
How Do You Use Pie Weights?
When blind baking, the pie crust is usually lined with parchment paper and the pie weights are set on top of the parchment. Spread the weights around so they're evenly distributed from the edge to the center and not all just piled in one place.
A single set of pie weights should cover an entire pie or tart crust, but if it seems as though your coverage is uneven, you may want to purchase more pie weights or use an alternative such as dried beans or popcorn kernels.
What Can You Use Instead of Pie Weights?
Instead of pie weights, you can use dried beans or rice, granulated sugar, popcorn kernels or steel ball bearings. If you are not using pie weights, the idea is to mimic what the pie weight does and to make sure that the alternative is oven-safe.
Another idea is to lay your crust across the pie pan and nest a second pie pan on top of it, pressing them together. Then bake the pie crust upside down. It might be helpful to spray the bottom of the second pan with baking spray.
When Should You Not Use Pie Weights?
Not all recipes that require blind baking will require the use of pie weights. Pie weights are designed to weigh down flaky crusts, but with any type of crushed cracker or cookie crust, such as graham cracker crusts, you likely will not need pie weights. These types of crusts will likely stay in place on their own. You also do not need pie weights if you are going to fill your pie before baking it.
Explore KitchenAid® Appliances for Making Pies
Appliances from KitchenAid brand can help you bring your baking inspirations to life. Whether you need a stand mixer, hand mixer or a specific attachment, KitchenAid brand has a variety of useful kitchen tools to unlock baking potential.
Pie Recipes
If you’re ready to start creating, explore the pie recipes below for some delicious inspiration.
1. Blueberry Lattice Pie
Follow this recipe to create a delicious pie that uses fresh blueberries and orange zest for the perfect combination of flavors.
Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked.
Don't skip this step, or your pie weights might stick to the dough. Use a square or circle of parchment paper that's large enough to allow for plenty of overhang — you'll need to be able to easily grab the sides without spilling the hot weights everywhere. Add the pie weights to the crust, filling the shell completely.
They will work just as well and can be reused just like pie weights. The only caveat: If you use an edible item like dried beans as pie weights, you'll no longer be able to eat them. But you'll be happy to have an affordable alternative on hand the next time you go to bake.
If you don't have pie weights, you could use something similar like pennies, dry beans, dry rice, or even sugar. I don't recommend blind baking your crust without anything to weigh it down though, because it will likely lose its shape, bubble, and shrink.
Add pie weights, dry rice, dried beans or (as I've done here) dry wheat berries, enough to fill the pan 2/3 full. Chill the crust for 30 minutes; this will solidify the fat, which helps prevent shrinkage. Bake in a preheated 375°F oven for 20 minutes. Remove the pie from the oven, and lift out the paper and weights.
If you blind bake without pie weights, you might find that your pie crust forms air pockets that bubble up or that it shrinks as it bakes. Pie weights help to weigh down the dough, so that it holds its shape and stays nestled against the plate or pan.
I use a mix of heirloom beans that includes dried black beans, kidney beans and pinto beans. Uncooked Rice – Most people have rice grains on hand and they are a great option for pie weights. Any variety of rice or grain would work here.
If you use sugar as a pie weight, you'll be left with about 4 cups of lightly caramelized sugar granules which you can (and should!)easily reuse. Let the sugar cool to room temperature, run it through a food processor to break up any lumps, then store it in a cool, dry place like any other granulated sugar.
Line the chilled crust in the pan with parchment or foil. Fill the crust with pie weights completely flush to the top edge of the crust to prevent shrinking or slumping. Place on a rimmed, parchment-lined baking sheet. This will help catch any butter that might bubble over.
You've got lots of options and they all work really well; dried beans, uncooked rice, popcorn kernels, steel balls, sugar, glass marbles, metal chain, or smaller pie pan. As a pro alternative, use perforated baking equipment (eg. tart ring, baking mat) that let the air circulate without the need of using pie weights.
Taking this step ensures you'll never have to deal with post-bake raw pie dough or an overcooked filling. Not all pie recipes require it, though: Blind baking serves a purpose when the pie filling requires a shorter bake time than the crust or when the filling is cold-set, meaning it isn't baked at all.
Can You Reuse Rice after Blind Baking? While rice should not be cooked or eaten after blind baking, it can be continually used as an alternative to pie weights. If you are using rice to weigh down your pie crust while blind baking, make sure to label and store it with your other baking supplies for your next creation.
The high conductivity of aluminum foil helped to efficiently transmit the oven's heat to the shell as it baked, but it also trapped steam on its underside and resulted in slightly spotty browning. Parchment paper fared best; its more permeable structure allowed the shell to breathe—and then brown—as it baked.
After cooling, the dried beans can be reused again and again as pie weights. Results: This method might be the standard, but we can't say that it's the best. Beans vary widely in size and shape, which determines how well they fill the parchment liner and weigh down the crust.
Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes, set on a baking stone or steel if you have one.
Non-stick spray, butter, or shortening in the pie dish, on the other hand, will prevent sticking — but since most pie and tart crusts are pretty heavy on the butter already, you shouldn't need a lot of, if any, grease to get the job done.
Pie weights are little weights used to fill the inside of the blind baked pie crust, to help stop the middle puffing up in the oven. You line the chilled pie crust with crumpled parchment paper, then fill the crust up to the edges of the crimps using pie weights.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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