VIPQ - Very Important Pie Question

[Ginevra]

If a pie recipe requires a fully baked pie crust and you don’t have pie weights, are you doomed? I remember hearing before that you can use dried beans as pie weights, but it may also be true that one doesn’t really need pie weights to bake the shell. 
 

What sayeth the Hive?

[Annie G]

If I use a pillsbury pie crust that I just put in a pie pan I can dock it and bake without weights. If I do that with my homemade crust it’s a puffy disaster. So it might depend on the source of your crust

[Miss Tick]

Without pie weights the crust will bubble up as it bakes. If you line the crust with foil you could use dried beans, or anything that can stand the heat, trivet? Smaller pan?

If you have nothing, you could try pricking the crust with a fork.

[theelfqueen]

https://www.bakingkneads.com/pie-weights-substitute/

[Ausmumof3]

4 minutes ago, Quill said:

If a pie recipe requires a fully baked pie crust and you don’t have pie weights, are you doomed? I remember hearing before that you can use dried beans as pie weights, but it may also be true that one doesn’t really need pie weights to bake the shell. 
 

What sayeth the Hive?

You can use rice in baking paper.  

[Guest]

3 minutes ago, Annie G said:

If I use a pillsbury pie crust that I just put in a pie pan I can dock it and bake without weights. If I do that with my homemade crust it’s a puffy disaster. So it might depend on the source of your crust

Ok well this is going to be a homemade crust so I don’t want a puffy disaster. 

[Laura Corin]

My mum used to use dried beans when she baked blind, I think.

https://www.epicurious.com/archive/howtocook/primers/pie-blind-baking

Edited November 24, 2021 by Laura Corin

[marbel]

I blind bake all my crusts. My pie weights are some old dried beans I had laying around. I put a piece of parchment paper in the unbaked pie shell, then dump the beans in. When done, let the beans cool and put them back in the jar marked "pie weights."  Super simple.

Once I forgot to put the weights in, and the crust just slid down in the pan. It was a mess!

[freesia]

18 minutes ago, Laura Corin said:

My mum used to use dried beans when she baked blind, I think.

https://www.epicurious.com/archive/howtocook/primers/pie-blind-baking

Yes, before my SIL gave me pue weights I used dried beans. 

[Bootsie]

dried beans will work fine (I have never owned pie weights).  You can also place another pie plate on top of the crust to hold it down.

[gardenmom5]

I've' always used dried beans.  I put down waxed paper/parchment paper first.

[busymama7]

Huh.  I always just poke mine.  They are fine 🤷‍♀️

[MrsMommy]

19 minutes ago, busymama7 said:

Huh.  I always just poke mine.  They are fine 🤷‍♀️

That's what I do, too. I made one that way this morning, and it didn't bubble up at all.

[Sharpie]

40 minutes ago, busymama7 said:

Huh.  I always just poke mine.  They are fine 🤷‍♀️

Me too.  I use a fork and poke the bottom good, and all around the sides.  

[SounderChick]

We usually just use a 2nd pie pan but beans work 

[AmandaVT]

47 minutes ago, Sharpie said:

Me too.  I use a fork and poke the bottom good, and all around the sides.  

 

I tried the poke method and ended up with a pie crust frisbee instead of a pie shaped crust. It shrunk down a ton! I usually use dried beans on parchment and keep the beans in a ziploc bag for later pies.

[Annie G]

Dried beans work fine. I actually prefer them but ds bought me pie weights and I use them to show appreciation. 
With my homemade crust I usually add a second pie pan on top to put the weights in. The second pan helps hold the shapes so it doesn’t slump. Maybe someone here can tell me why it slumps without the second pan. All butter crust or recipe w shortening and butter have both slumped for me without it. 
I’m kind of relieved to see other posters use a second pan to prevent slump because it makes me less embarrassed that I’m doing something wrong to cause it. 

 

Edited November 25, 2021 by Annie G

[alisoncooks]

I’m just amazed at all y’all who make pie crust from scratch!

[mmasc]

56 minutes ago, alisoncooks said:

I’m just amazed at all y’all who make pie crust from scratch!

My thought exactly! I bet you all make yummy pies!

[Guest]

1 minute ago, mmasc said:

My thought exactly! I bet you all make yummy pies!

I’m in full Pioneer Woman mode around here. 

[mmasc]

Just now, Quill said:

I’m in full Pioneer Woman mode around here. 

😆I made her cranberry sauce recipe yesterday! I’m sure your pie will be delicious, along with everything else. I need to get out of bed and channel my inner Pioneer Woman, bc right now I just want to stay here and be lazy. 

[Laura Corin]

45 minutes ago, Quill said:

I’m in full Pioneer Woman mode around here. 

My pumpkin pie won't have time to cool because I forgot to take the bought roll of pastry left over from last Thanksgiving out of the freezer last night. I  salute you!

[Guest]

The pie…

Havent eaten it yet but it looks good!

[WildflowerMom]

Wow, @Quill, I'm impressed!   PW has nothing on you!!

[Forget-Me-Not]

On 11/24/2021 at 4:33 PM, busymama7 said:

Huh.  I always just poke mine.  They are fine 🤷‍♀️

Same. I’ve literally never used pie weights of any kind. 

[Guest]

9 minutes ago, WildflowerMom said:

Wow, @Quill, I'm impressed!   PW has nothing on you!!

Thank you! I don’t have a Food TV show though…hmmm. 

[fraidycat]

I don't make pies, but my mom is an amazing pie maker and that was always part of her "job" for large family meals, so I've seen the process countless times over the years (and helped when I lived at home) for many pie flavors and cooking methods. Until this thread, I did not know pie weights existed, nor that there was such a thing as putting in beans or another pan in to hold the shape. All she has ever done is poke the crust with a fork before pre-baking any crust.

[busymama7]

I make pie crust because purchased crust is gross. And the only reason for pie is pie crust so it needs to be delicious 😋

[marbel]

 I probably make my own crust half the time, and buy pre-made crusts the other half. I found a recipe that works in the food processor, and I always have the ingredients, so I just make it. I get two done at once and if I want to freeze it, it takes up less freezer space than the box of rolled crusts. I honestly am not sure anyone can tell the difference. 🤷‍♂️

[ktgrok]

On 11/24/2021 at 5:12 PM, SusanC said:

Without pie weights the crust will bubble up as it bakes. If you line the crust with foil you could use dried beans, or anything that can stand the heat, trivet? Smaller pan?

If you have nothing, you could try pricking the crust with a fork.

I just always pricked the crust and it was fine...maybe a bit bubbly but the filling covers it up. 

[Miss Tick]

1 hour ago, ktgrok said:

I just always pricked the crust and it was fine...maybe a bit bubbly but the filling covers it up. 

You are not alone! I've had that work fine, I've had the crust bubble into pita bread everywhere I didn't prick it, I've had it slump, you name it I've made the mistake or had the bad luck or the lack of skill. I'm hoping one of my dc develops a love of baking and I can retire from this pie making job. That said, yesterday's pie came out perfectly, so maybe this old dog still has room for new tricks.