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Remove the pie weights or second pie plate halfway through the baking time. Then, dock the crust, or poke holes in the crust with a fork, to prevent it from developing bubbles, and return it to the oven. This will ensure that the bottom of the crust gets a chance to cook fully so that it comes out golden and flaky.

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Using marbles as pie weights is a creative and unconventional solution to the common problem of keeping pie crusts from rising during baking. While traditional pie weights are made of ceramic or metal and are specifically designed for this purpose, marbles can serve the same function. The weight of the marbles helps to keep the crust in place.

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River rocks can be used in weighing down pie crust as long as they are properly washed before use. Can I use marbles as pie weights? Marble can be used as pie weights; line the bottom crust with parchment, cover with uncooked beans and bake. When using glass marbles, you can put them in a cheesecloth bag to protect the crust from glass fragments.

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Uncooked beans or rice: This is probably the most commonly recommended pie weight substitute. Just line the bottom crust with parchment, cover with uncooked beans and bake. Note that baking the beans this way means you can't cook those beans later. The good news is you can use them over and over as pie weights.

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Image by: cupcakeproject. You'll need butter paper to line your pastry, marbles and river rocks, and a muslin cloth to tie them together. By doing so, you ensure that the pie evenly heats up. Before using the marbles or river rocks, make sure they are completely dry. tempered glass or aluminum pie dishes are the best choice for blind cooking.

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Yes, marbles can be used as pie weights during blind baking. They should be small in size and made of real marble, not plastic. Marbles absorb and transfer heat, aiding in baking the crust evenly. Parchment paper should be used as a liner between the marbles and the crust to prevent sticking. Smooth stones can also be used as pie weights and.

What to Use If You Don't Have Pie Weights

Preheat the oven to 375 degrees Fahrenheit and line the pie crust with parchment paper. When the crust is finished baking, it should remain in place. Remove the paper and weights from the baking dish, and then carefully peel the crust from the pan, making sure not to bubble.

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Dried Beans. Dried beans are the perfect size and shape to weigh down your pie crust—this is probably the most common sub for pie weights. Set aside a bag of dried beans for this purpose, because you can't cook and eat them after they've been used. AlexeyBorodin //Getty Images. 5.

What can I use instead of pie weights? The Baker Chick

Steel Shot Slingshot Ammo Balls. $27. Amazon. Steel Shot Slingshot Ammo Balls. Otherwise known as ball bearings, these tiny oven-safe stainless steels balls—which, fun fact, are also used as.

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Same as beans, rice popcorn kernels can also be used as a pie weight. Line parchment paper and cover with popcorn kernels. You will get the same even better results as using pie weights. 4. Sugar. Sugar is maybe the best substitute for pie weight. It conducts the heat evenly, so the pie crust will be perfectly baked.

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6. Ceramic or Glass Marbles. Clean, oven-safe marbles can be used as pie weights. Ensure they are thoroughly washed and sanitized before placing them on the crust. You should place those marbles on a dish or a parchment paper. If you don't like how they slide around, you may consider replacing them with whiskey stones.

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Since you can find marbles or vase fillers the same size as most pie weights, they are as easy to use. Simply place them as you would the pie weights on top of the dough and bake as usual. Use Dried Beans.. Generally speaking, you can use spoons as pie weights, but they are not as effective as other substitutes..

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Because pie weights are so great and imperative to baking a nice uniform pie crust, you can buy many types of weights to use. From small ceramic balls to smooth stones, pie weights come in all shapes and sizes. The main keys when choosing pie weights are the following: It is a material that will not be damages when placed in a super hot oven

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Pre-baking a pie crust (also known as par-baking or blind baking) is an essential step in many pie recipes, as it helps to prevent the dreaded soggy bottom that can result from wet pie filling coming into contact with a raw pie crust.When blind baking, pie weights are used to keep bubbles from forming on the bottom of the crust and the sides from shrinking down.

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Credit: Brittany Conerly. You'll know your pie is properly par baked if it looks set, but not doughy, and you can easily rotate it and remove it from the pan. If the dough sticks to the bottom of the pan, that means it's soggy and needs more time. Erin's rule of thumb is to par bake the crust at 425°F for 12 to 15 minutes with the.

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1. Dried Beans or Lentils. Dried beans are the most commonly used pie weights substitute. Smaller beans are the perfect size and easily mold into all the corners of the crust, but any size of beans will work. And the same beans can be used over and over for all your blind baking needs.