We Asked 4 Baking Experts About the Best Pie Weights, and These Are Their Favorites

Imagine you’re sitting at the Thanksgiving table and surveying what’s in front of you: juicy roasted turkey, crispy vegetables and delicious dessert. If you’re bringing something to the table but a big turkey is a bit too much for you, consider baking your own pie. Making one is a bit more involved than some other desserts, but there are tools that can help make the process easier.

Pie weights are small, heavy oven-safe objects that you put inside a pie crust to prevent it from slumping over, sliding down or puffing up while it bakes without a filling — a process known as "blind-baking." Some pies allow you to bake the entirety of it in the oven at the same time, while others (depending on the filling) require you to bake your crust halfway or all the way in the oven empty before being filled.

So, what makes a good pie weight? We consulted with four baking experts for their thoughts: Justin Ellen, @everythingjustbaked on Instagram and author of "Better Than Grandma’s;" Liz Marek, founder of the Sugar Geek Show blog; Sam Merritt, founder of the Sugar Spun Run blog; and John Kanell, founder of Preppy Kitchen and author of "Preppy Kitchen Everyday Baking: Because It's Always Time for Dessert." Read on to find out everything you need to know about pie weights and which ones are the best to buy.

Frequently Asked Questions

How do you use pie weights?

"I like to start with a really cold pie crust, honestly, preferably frozen,” says Ellen. “Keeping the crust cold helps it hold its shape better in the oven.” To get started, line the crust with foil, parchment paper or both, making sure it fits closely against the bottom and the sides of the crust. Evenly distribute the pie weights so that they line the bottom of the crust and support the sides.

Typically, you keep the pie weights in the crust until the edges start to brown. It’s unusual you’d keep pie weights in the entirety of the baking time, as the butter will pool on the bottom of the crust and leave it soggy otherwise. “I keep the weights in for the first 10 minutes of baking, which is long enough for the crust to set and hold its shape,” Marek says. When you’re ready to remove the weights, you can simply lift the parchment paper or foil straight up and out of the crust. “And definitely let your pie weights cool completely before storing them again!” Ellen adds.

What mistakes can you make when using pie weights?

The most fundamental thing to look out for is making sure that you have enough pie weights for your crust. The sides should be fully supported, otherwise they can slide down the pan or shrink towards the center. Also, make sure to line the crust with something, whether it be parchment paper or foil. “If you don’t line it with parchment or foil, the weights will bake into your pie crust, which makes them very hard to remove, or it will tear your crust and make holes for the filling to leak out of,” says Kanell.

What other things should you consider about pie weights?

Type: The first thing you need to make sure is that you buy weights meant for baking. They should be oven-safe and able to withstand high temperatures. The experts unanimously preferred ceramic weights. “They’re easy to use, reusable and heavy enough to really hold the crust in place,” says Ellen. They also hold heat well and can last forever. Additionally, make sure they’re small enough to pack into a pie crust without leaving a large gap in between them.

Amount: According to Marek, most packages of pie weights don’t come with enough weights for a whole pie. “A small package might cover the bottom, but may not give you enough to support the sides,” says Merritt. “I'd also consider how easy they are to store between uses (a small bag or box is really handy for storing bead-style pie weights).”

Now that you know how to use pie weights, here are some of the experts' favorites you can shop right now.