If you’ve ever made a pumpkin pie or no-bake pie filling, chances are the recipe has called for using pie weights to blind bake the crust. But what exactly are pie weights, and when should you use them? For more info, we consulted Bryn McDaniel, owner of Kind Baking Co. in Roanoke, VA.

What Are Pie Weights?

Pie weights are small, weighted metal or ceramic beads that are used to help prevent pie crusts from puffing up or shrinking during par-baking (also known as blind baking).

What to Know about Blind Baking Pie Crust and When to Use Pie Weights

Blind baking, also known as par-baking or pre-baking, is a technique that is used to bake a pie or tart shell before adding the filling. Blind baking uses pie weights to support the crust as it bakes, helping the pie shell retain its shape and structure. Pie weights are essential for blind baking pie crust destined for no-bake or custard-based pies, such as pumpkin pie, as they help to ensure the crust doesn’t get soggy when baked.

“Blind baking keeps the crust from shrinking in the pie dish or from puffing up during the baking process,” McDaniel explains. “This process is used for crust that will be used for no-bake pie fillings, custard fillings, quiche, cream pies or any recipe you want an extra crisp pie shell.”

How to Use Pie Weights, Step-By-Step

1. Prepare your pie crust.

Prepare your pie crust according to the recipe of your choice, or if using a store-bought pie shell, roll out dough to fit your dish. Remember to press your crust into the sides of your pie dish and crimp the edges.

2. Line the pie crust with parchment paper.

Use a piece of parchment paper to line the pie crust. This will keep your weights from indenting your dough and makes removing pie weights easy.

3. Fill the pie shell with pie weights.

Line the entire bottom of your shell with your weights, ensuring that they are evenly distributed from the center to the sides and that you have enough weights on your shell to hold it firm in your baking dish.

4. Bake your pie crust with pie weights.

Bake the pie crust according to your recipe or until the edges become golden brown.

5. Remove your crust from the oven and remove pie weights.

Take your crust out of the oven and place it on a baking rack. Carefully pick up the corners of the parchment removing the weights and move to a heatproof bowl to cool.

6. Bake your pie crust without the pie weights.

Place your pie crust in the oven to bake the part of your shell that was previously covered with pie weights, 5 to 10 minutes.

7. Remove pie crust from oven and allow to cool.

Once you’ve removed your pie crust from the oven, allow it to cool completely before adding your filling.

The Best Substitutions for Pie Weights and How to Use Them

The best substitutions for pie weights include:

• Uncooked, dried beans such as garbanzo beans or black beans
• uncooked, dry rice
• Popcorn kernels

“These can be used just as traditional store-bought pie weights,” McDaniel says. “Remember to use caution when removing beans as they can hold additional heat during the par baking process than traditional pie weights.”

Related Links:

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