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Is It Better to Use Pie Weights, Chains, or Dried Beans When Precooking Pie Crusts?

For the Bakers Out There: Beans or Pie Weights?

Williams-Sonoma at ShopStyle

Reader Brisas has brought up an interesting baking question to the YumSugar Community, in particular the Kitchen Goddesses. She asks:

With Fall on its way, I wanted to started baking again and start experimenting with pies and tarts. I noticed on a lot of the recipes, they call to cook the crust before hand and to ensure it doesn't bubble to place tin foil over the crust and fill it with beans or pie weights or pie weight chain. I was just wondering if there are any bakers out there that have a preference and why?

When I make a pie, I normally use dried beans, then I toss the beans after using them. It might be more environmentally friendly to purchase weights, like the ones shown here from Williams-Sonoma ($13.50), but I don't make pies often enough to need them. What do you use? Please share your pie-baking tips with us below!

Got a cooking question? Participate in the YumSugar Community! It's your place to post the most pressing questions about the culinary world.

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bsanf3 bsanf3 6 years
I've lucked out with my pie crusts and have never had to use any type of weights
HappyKate HappyKate 6 years
I have never used / thought needed pie weights.
Spectra Spectra 6 years
I use beans because I think pie weights are a huge waste of money. I think the pennies would be an OK idea if you put foil on the crust first. The oven gets hot enough to kill any germs on them.
Akasha Akasha 6 years
I use a pie weight chain as it's easier to remove than all those beads, and much easier to clean. Rather than spending a fortune for an actual pie weight chain ($15 - $35) for mine I went to Home Depot ($6) and got 5 ft of ball chain (looks exactly like the pie weight chain). I did soak it in disinfectant before using it. No matter which option you choose remember to thoroughly dry it after cleaning because they will rust.
limelindsey limelindsey 6 years
I've never used pie weights or beans. I just poke the crust with a fork, all over the bottom and the sides. Works great for me!
Susannah-Chen Susannah-Chen 6 years
Katie - EW! I say no to the piggy bank change. How many germs are in there?
Katie-Sweeney Katie-Sweeney 6 years
On Twitter, someone said they use piggy bank change. Would that work?
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