Pie weights are a vital tool when blind baking (pre-baking) pie crusts to prevent them from shrinking, puffing up, or developing air pockets.
They are typically small ceramic, metal, or glass beads placed on top of pie dough to help the crust maintain its shape during baking.
However, if you don’t have pie weights or don’t want to buy them, there are several household items that can work just as well to ensure your pie crust bakes evenly and holds its shape.
10 Best Pie Weights Substitutes
In this guide, we will explore the best pie weight substitutes that are easy to find in your kitchen and offer a great alternative to store-bought pie weights.
1. Dried Beans
Dried beans are one of the most common and effective substitutes for pie weights. They are readily available, easy to use, and can be reused multiple times. Dried beans work well because they are heavy and evenly distributed across the crust, providing uniform weight during the blind baking process.
How to use: Simply line your pie crust with parchment paper or foil, and fill it with dried beans until they cover the bottom evenly. Bake as usual, and after the crust has cooled slightly, remove the beans and use them again for future pie baking.
Tip: Keep in mind that you may need to store your dried beans separately from your pantry ingredients, as they may absorb the oils and fats from the dough.
2. Rice
Rice is another excellent substitute for pie weights, particularly uncooked rice. Like dried beans, rice is heavier and can effectively hold the shape of the pie crust while it bakes. Additionally, rice can be used in the same way as beans and is widely available.
How to use: Line your pie crust with parchment paper or foil, and pour uncooked rice over the paper to weigh down the crust. After baking, remove the rice and store it separately for future use.
Tip: Rice can be used repeatedly, and if you want to be more precise, you can use brown rice for a more even distribution of weight.
3. Sugar
Sugar is another household ingredient that can be used in place of pie weights. It works well because it densely fills the pie shell and holds the crust in place while it bakes, preventing it from puffing up. Plus, it adds a subtle sweetness to the bottom crust.
How to use: Pour granulated sugar into the pie shell, covering it evenly. Bake the pie as usual, and once the crust has cooled slightly, remove the sugar. You can store and reuse the sugar in your baking.
Tip: This method works best for sweet pies where a slight flavor enhancement won’t be a problem, such as in fruit pies or custards.
4. Popcorn Kernels
If you have popcorn kernels on hand, they can be an excellent substitute for pie weights. Like beans and rice, popcorn kernels are small and evenly distribute weight, making them an ideal choice for blind baking. The best part is that you can still pop the kernels after using them for pie weights.
How to use: Line your pie crust with parchment paper or foil, then fill it with uncooked popcorn kernels. Once the baking is complete, remove the kernels and set them aside for future use.
Tip: Popcorn kernels are reusable, but they may have absorbed some of the fat from the dough, so you might not want to use them for popping afterward.
5. Coins (Wrapped in Parchment Paper or Foil)
Coins, particularly clean, flat ones, can work as a substitute for pie weights. The metal is dense enough to provide weight and prevent the pie crust from rising during baking. Be sure to wrap them in parchment paper or aluminum foil to avoid direct contact with the dough.
How to use: Wrap several coins in parchment paper or foil and place them in the pie crust to act as weights. Once the pie has cooled slightly, remove the coins. This method is a good alternative in a pinch.
Tip: Always clean the coins thoroughly before using them for baking, and be sure to keep them separate from food-related items afterward.
6. Aluminum Foil Balls
Aluminum foil balls are another simple and effective solution for blind baking pie crusts. They are easy to make and can be reused multiple times. Since aluminum is heavy and compact, foil balls are perfect for providing the necessary weight to keep the crust from shrinking or puffing.
How to use: Crumple aluminum foil into tight, dense balls that are the size of a small marble. Place them inside the pie crust, covering the bottom evenly. Once baked, remove the foil balls and store them for future use.
Tip: This method works particularly well for pies that require a flaky, crisp crust.
7. Steel or Cast Iron Weights (Or Other Small Heavy Kitchen Tools)
If you have a small cast iron skillet, pan, or steel weights, they can act as a perfect substitute for pie weights. They are heavy enough to keep the crust in place while baking and can be reused indefinitely.
How to use: Place your pie crust on a baking sheet and use the small cast iron pan or steel weight to press down on the pie crust. Be sure to place a layer of parchment paper or foil between the crust and the weight to avoid direct contact.
Tip: This method works well for sizable pies, and the added weight from the cast iron can help achieve a perfectly crisp pie crust.
8. Baking Beans (or Ceramic Pie Weights)
While this is not a common household item, if you have ceramic pie weights or baking beans at home, they are a great alternative to traditional pie weights. They are designed specifically for blind baking and help ensure an even bake without affecting the flavor of the crust.
How to use: Simply place baking beans or ceramic pie weights over the pie crust lined with parchment paper or foil. Bake as usual, and once the crust is set, remove the weights and use them again.
Tip: These are specifically designed for blind baking and can be reused many times, making them an investment worth considering for avid bakers.
FAQs
Q: Can I use rice or beans for multiple blind bakes?
A: Yes, both rice and beans can be reused many times for blind baking. After each use, make sure to store them in an airtight container separate from food ingredients to maintain their quality.
Q: Do I need to use a pie weight substitute for every pie?
A: You should use pie weights or their substitutes in blind baking to prevent the crust from puffing up or shrinking. However, if you’re baking a pie with a filling, such as a fruit pie, you may not need pie weights as the filling will help hold the crust in place.
Q: Are there any alternatives if I don’t have parchment paper or foil?
A: If you don’t have parchment paper or foil, you can simply use a piece of fabric or cloth to line the crust. However, be sure to press it gently and not allow it to stick to the crust.
Conclusion
Pie weights are essential for achieving a perfect, crispy pie crust, but there are several easy substitutes available in your kitchen.
Whether you use dried beans, rice, coins, or aluminum foil balls, each of these alternatives can effectively keep your pie crust in place while it bakes.
Experiment with these substitutes and enjoy a perfectly baked pie every time!