Pie Weights Substitute (2024)

If you're making holiday pumpkin pies and out of pie weights, this Pie Weights Substitute Guide is what you need to nail blind baking! From rice to beans and corn kernels there are a variety of ways that you can easily make the perfect pie crust without any fancy equipment. So the next time you come across a recipe that calls for pie weights, do not worry, you've got lots of options right in your pantry!

What are pie weights?

Commercial pie weights are small metal or ceramic balls that are used when blind baking pie crusts. They essentially take the place of pie filling and weigh down the dough when baking an unfilled crust.

Using them helps the dough to maintain its shape and holds the crust in place as well as prevents air pockets from forming and the crust from puffing up. However, aside from commercial varieties, there are several everyday pantry ingredients that can be used as a pie weights substitute.

What is blind baking?

Blind baking is the process of baking an unfilled pie crust or tart shell. The filling is then added later to the prebaked crust and the pie is then baked more if needed. However, depending on the recipe the crust may be just partially baked or fully baked. Yet, the main objective of blind baking is always the same, which is to prevent a soggy bottom.

The process of blind baking is quite simple. It's done by first laying a sheet of aluminum foil or parchment paper over raw dough that has been molded into a pie pan and then filling the pan with pie weights. The crust is then baked in the oven either partially or fully depending on the recipe. Then, after the crust is blind baked, the pie weights are removed and the crust is filled.

Are pie weights necessary?

Using pie weights is a must in order for an unfilled crust to blind bake properly and hold its shape. Because with no filling inside, pie weights are the only way to prevent the crust from bubbling up. However, commercial pie weights are not your only option. There are several things you can use like beans, sugar, or even marbles as a pie weights substitute.

What happens if you don't use pie weights?

If a recipe calls for blind baking and you don't use any pie weights during baking, your crust will most likely not hold its shape, fill puff up unevenly and be much harder to fill. Unfortunately, without something to weigh down the dough, it can shrink. Steam can also get trapped inside the dough causing the crust to puff up. This creates a crust that is unevenly baked and not properly formed. You can even find yourself with a crust that has totally collapsed in some instances.

What can be used instead of pie weights?

So if you're thinking, what can I use if I don't have pie weights? You've got lots of options and they all work really well; dried beans, uncooked rice, popcorn kernels, steel balls, sugar, glass marbles, metal chain, or smaller pie pan. As a pro alternative, use perforated baking equipment (eg. tart ring, baking mat) that let the air circulate without the need of using pie weights.

When using any pie weights substitutes, how you use them is exactly the same as using commercial store-bought pie weights. You always want to lay a piece of parchment paper or aluminum foil over the dough first and then add the weights. This prevents the weights from sticking to the dough or worse yet embedding themselves into the crust.

Here is the list of what can you use as a substitute for pie weights!

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.

2. Uncooked Rice

Using uncooked rice as pie weights is a great option because it's heavy enough to hold the dough down and small enough to mold perfectly into the pan. However, the rice must be uncooked.

3. Popcorn Kernels

Another affordable option that makes a perfect pie weights substitute and holds its form is popcorn kernels. They work just as well as beans and rice. However, once popcorn kernels have been baked they can no longer be turned into popcorn.

4. Steel Balls

You can use steel balls in place of commercial pie weights. They do a good job of weighing the crust down so that it doesn't bubble up and you can use the same balls over and over. Yet, for the best results make sure the balls are on the smaller side.

How to use it:

Always put a layer of parchment paper between the crust and steel balls. The metal in the balls radiates heat. This also means that the crust could bake a little faster so you may want to check it a couple of minutes sooner than indicated in the recipe.

5. Glass Marbles

If you've ever wondered, can I use marbles as pie weights? Yes, you can! Like beans, they work well due to their shape and weight. But they must be glass. So do make sure that your marbles are not plastic before popping them into the oven.

How to use it:

As with any pie weights, you need to line the crust with parchment paper and then put an even layer of the glass marbles on top. The glass will radiate a bit of heat, so it's a good idea to check your crust a minute or so before you think it's going to be ready.

A metal chain can be used as a substitute for pastry weights in a similar fashion to round objects by forming it to the shape of the pan. It doesn't get into the corners as well as the other pie weight substitutes, but it does weigh the dough down and help the crust to maintain its shape. Chains are also extremely easy to remove once the crust is baked.

How to use it:

Once you have placed a layer of parchment paper over the dough, coil the chain into the pie pan. You want to pack it in as well as you can to avoid uneven baking. Also, just like the steel balls, the metal can speed up the baking process, so you'll want to keep an eye on the crust while it's in the oven.

7. Sugar

This pie weights substitute is a little messier but you are likely always going to have sugar on hand. Granulated sugar really gets into all the crevices and is heavy enough to prevent the crust from bubbling. The only downside is that sugar as a pie weight substitute sometimes spills into the crust a tad, which may not be a bad thing if you don't mind a sweeter crust! Not to mention, the leftover toasted sugar has a caramel-like flavor that can be used in other recipes.

How to use it:

How to use sugar as pie weight? Do a good job lining the unbaked pie dough with parchment paper. Then carefully pour the sugar in an even layer over the paper doing your best not to get any sugar on the dough.

8. Smaller Pie Pan

If you have a pie pan that's just a little smaller you can use it as a pie crust weights substitute. Yet, it should be only about one size down because if it's too small the baked crust could bubble up if there are too many gaps. However, this option is really easy to clean up!

How to use it:

First, line the unbaked pie crust with parchment paper. Then set the smaller pie form on top and blind bake the crust.

9. Pennies

People often ask whether they can use pennies as a pie weight substitute. What can substitute for pie weights really comes down to shape and weight. So yes, pennies can be used as a pie weight substitute, in theory. However, coins are one of the dirties alternatives (even if you place aluminum foil under them) therefore I personally do not recommend it.

+1 Pro tip

So as discussed so far, pie weight or a pie weight substitute is necessary to neatly blind bake pie or tart crust without puffing up, losing its shape, etc. Another alternative to avoid blind baking all together is using perforated baking equipment like Perforated tart ring and Perforated "air" baking mat which allow hom*ogeneous bakingdue to the even air circulation. I talk more about these wonderful baking equipment in my Pate sablee tart recipe.

So what is the best pie weights substitute?

This is one of those questions where if you ask different bakers you're likely going to get different answers. Any pastry weights substitute has its pros and cons, but they all work. However, as mentioned, dried beans are the most popular alternative to commercial pie weights. They are not only the perfect size and weight, but they are also affordable and can be used over and over again.

Expert tips on how to blind bake pie crust

1. To help prevent the pie crust from puffing up you can prick it with a fork, which will help release any steam. Yet, do not prick the crust if you are using a super wet pie filling.
2. Chill or freeze your crust before blind baking to help it maintain its shape and prevent bubbling as well.
3. The pie weights must be evenly distributed and packed into the pie pan for the most even baking and best results.
4. If the edges of your crust begin to brown too much before the blind baking is complete, cover them with aluminum foil.
5. Always add a layer of parchment paper over the pie dough before adding the pie weights. This is to prevent them from sticking. Aluminum foil can also be used.
6. For crusts that will be fully baked, you can remove the pie weights halfway through the baking time to produce a pie crust that is golden brown.
7. When using steel balls, marbles, or chain in place of commercial ceramic pie weights, always check your crust a few minutes early. They all radiate some heat and can speed up the baking time.
8. After baking, be very careful when removing the pie weights. They get quite hot in the oven.

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