Then once you remove the weights to blind bake the crust.
Can you use marbles as pie weights.
Be sure to boil them first for about 20 minutes to kill any competing or harmful bacteria.
They may actually even work better than ceramic weights since the heat from the steel will help to cook the top of the crust to an extra crispy doneness.
As far as what kinds of pie weights to use you have options.
You may need two layers of dried beans but only one of steel balls.
Marbles tied a in cheesecloth or muslin marbles work well because they can easily fit whatever size or shape jar you are using.
You can use glass marbles as pie weights just let them cool before removing from the pan to avoid temperature shock which could cause them to break.
Some recipes call for a crisp golden crust.
Be careful though that the marbles are paint or glaze free.
Without the presence of filling the crust can slump down into the plate as it bakes necessitating pie weights to help keep its shape.
Set parchment paper or foil on top of the dough then fill er up with dried beans.
Why use pie weights when you can use these things instead.
Remove your weights and foil or paper half way through blind baking to allow the crust to bake fully and develop some color.
But you can also use dried beans.
Rocks the right size and shape rock will make a perfect weight.
If you don t own pie weights there are plenty of things in your pantry that you can use instead.
You can find both for around 10 to 15.
My kitchen and budget are too tight to accommodate a bag of ceramic pie weights or marbles and i d rather save rice and beans for dinner.
Although if the sides are collapsing it sounds like the dough is too warm when it goes in the oven or the oven isn t hot enough to set the crust.
The key to getting the perfect pie lies in getting the crust just right.
Commercial pie weights can be quite heavy so adjust the quantity of weights you use accordingly.
The blind baking technique can help you avoid this.
Pie weights are used to keep a pie crust from bubbling and shrinking away from the edge of the pie plate or tart pan when you re blind baking a fancy term for prebaking a crust.
Forget weights use sugar.
You wouldn t want an undercooked soggy soft crust to go with your pie.
Some great ideas for fermentation weights.
It s not that weights aren t essential only that my go to choice is far less traditional.
