The Best Pie Weights Substitutes for Perfect Pie Crust Every Time
Household staples step in to keep pastries flat, flaky, and golden.
If you’ve ever wanted to bake a flaky, golden pie crust that holds its shape, you’ve likely encountered the need for pie weights during blind baking. But what if you don’t own pie weights? Don’t worry—your pantry is full of brilliant alternatives. This guide covers everything you need to know about pie weights substitutes—including why pie weights matter, step-by-step methods for using each substitute, plus tips and frequently asked questions to guarantee great results for every baker.
What Are Pie Weights?
Pie weights are objects—typically small, heat-safe items like ceramic balls or steel beads—that are placed inside a pastry-lined pie plate before baking the crust (without filling). This process, called blind baking, helps prevent the crust from puffing up, shrinking, or forming air pockets. The weights hold the pastry flat against the dish, producing beautifully even, crisp results—the perfect base for custards, fruit pies, or cream pies.
Why Do You Need Pie Weights for Blind Baking?
Blind baking is essential when a pie’s filling is either baked for less time than the crust or isn’t baked at all. Using pie weights during this process ensures:
- Prevents puffing: The weights keep the pastry from ballooning up as steam forms, giving you a flat, even base.
- Reduces shrinkage: Pie dough has a tendency to shrink away from the sides—weights hold it in place.
- Encourages crispiness: Pie weights help deliver that sought-after crisp, flaky crust every time.
Classic and Creative Substitutes for Pie Weights
If you find yourself without official pie weights, don’t panic! Many household items make excellent substitutes. Here are the most effective and popular options ranked by how closely they mimic traditional pie weights:
- Dried beans or lentils
- Granulated sugar
- Uncooked rice
- Popcorn kernels
- Another pie dish (second pie plate)
- Steel balls or clean metal chain
- Glass marbles (oven-safe only!)
- Perforated baking equipment
- Loose change or coins (less recommended)
Best Pie Weights Substitutes: In-Depth Guide
Dried Beans or Lentils
Dried beans are likely the most common and reliable substitute. Their size and weight are perfect for pressing pastry flat during blind baking.
- Choose any type of dried beans: black beans, chickpeas, kidney beans, even lentils.
- Reserve beans just for baking; once baked they become hard and inedible, but can be reused for pies countless times.
How to Use:
- Line the pastry with parchment paper or foil.
- Pour enough beans to completely cover the base and up the sides of the crust.
- Bake as directed, then cool and store beans in a labeled container for future use.
Granulated Sugar
Granulated sugar is a surprisingly effective pie weight—and it offers an extra benefit: baking sugar creates deeply flavored toasted sugar, which you can use in other recipes.
- Heavier than many options, sugar conforms closely to every crevice in the pan.
- Be careful when removing—sugar spills easily and can melt onto crust edges.
What others are reading
How to Use:
- Pour a layer of sugar over parchment or foil in the crust.
- After baking, cool and sift the sugar into a container for future cooking or baking projects.
Uncooked Rice
Uncooked rice works beautifully as a pie crust weight. The small grains mold easily against both the bottom and sides, preventing bubbles and shifting.
- Use any kind of uncooked rice—white, brown, or wild rice are all effective.
- Only use the rice for pies thereafter; baking toughens and dries it.
How to Use:
- Spread a generous, even layer of rice over parchment or foil atop the crust.
- Bake as the recipe directs, cool, and store for next time.
Popcorn Kernels
Popcorn kernels are a great alternative—like beans, they’re sturdy and reusable, but note they become too dry to pop after baking.
- Kernels spread weight evenly across the crust, holding its shape during blind baking.
- Popcorn kernels should be kept ‘for baking only’ after one use.
How to Use:
- Place a sheet of parchment paper or foil onto your pie dough.
- Pour in a layer of popcorn kernels to cover the bottom and press gently along the sides.
- Bake, then allow to cool completely before storing kernels for reuse.
Second Pie Dish (Another Pie Plate)
Using a second pie dish is a clever, mess-free method! Simply stack an empty, similar-sized (or slightly smaller) pie pan on top of lined dough before baking.
- This method presses crust uniformly, perfect for quick-prep and easy clean-up.
- No risk of beans, rice, or sugar spilling onto the dough.
How to Use:
- After lining the crust with parchment or foil, position the base of a second dish snugly inside.
- Bake as usual, remove the top pan partway through if needed for browning.
Other Creative and Professional Substitutes
Steel Balls or Metal Chain
Small, clean steel balls (such as those used in ball bearings), or a beaded metal chain can weigh down dough effectively, especially for bakers with kitchen gadgets on hand.
- Shape the chain along the sides; steel balls distribute weight evenly.
- Remove carefully—they transfer heat quickly and may speed up browning.
How to Use:
- Coil the chain or pour balls on top of parchment paper or foil over pastry.
- Remove with caution after baking.
Glass Marbles (Oven-Safe Only!)
Some bakers use glass marbles for pie weights—if and only if you are sure they are oven-safe and will not shatter. Handle these with caution and never use painted or coated glass.
How to Use:
- Place a layer of marbles on parchment paper within the crust.
- Bake and cool thoroughly before handling or storing.
Perforated Baking Equipment
Perforated tart rings and baking mats are pro-level solutions—they allow steam to escape, encouraging air circulation and crispness without traditional weights. Typically used in high-end pastry kitchens, these require a little investment but yield beautiful crusts without fuss.
How to Use:
- Prepare your dough, press into a perforated ring or pan lined with a perforated mat, and bake as usual without weights.
Less Common or Not Recommended Substitutes
While some bakers experiment with coins, we don’t recommend this method. Loose change can transfer metals, become extremely hot, or even cause issues if not thoroughly cleaned first.
Pie Weights Substitutes Comparison Table
| Substitute | Reusability | Effectiveness | Ease of Use |
|---|---|---|---|
| Dried beans/lentils | ✔️ Many uses | High | Easy |
| Granulated sugar | ✔️ Can reuse as toasted sugar | Excellent | Moderate (messy) |
| Uncooked rice | ✔️ Many uses | High | Easy |
| Popcorn kernels | ✔️ Many uses | High | Easy |
| Second pie dish | N/A | Good (best for shallow crusts) | Very easy |
| Steel balls/metal chain | ✔️ Unlimited | Very high | Easy (requires care) |
| Glass marbles | ✔️ Unlimited | Variable (risk of shattering) | Easy (with caution) |
Tips and Best Practices for Using Pie Weight Substitutes
- Always line your crust with parchment paper or foil before adding weights to protect the crust and avoid sticking.
- Don’t overfill: Use enough of your chosen substitute to support both base and sides, but don’t pack so tightly that air cannot circulate.
- Mark your homemade pie weights containers clearly; never use for cooking after they’ve been in the oven.
- If using sugar as pie weights, consider sifting to collect and enjoy toasted sugar in future desserts!
Frequently Asked Questions (FAQs) About Pie Weights
Can you use pasta as a pie weight substitute?
Theoretically, uncooked pasta could be used in an emergency. However, pasta shapes may not pack together as tightly as beans or rice, and can be tricky to distribute evenly. Beans, rice, or sugar are preferable.
Is it safe to use coins or loose change?
While sometimes suggested, coins aren’t recommended. They can transfer unwanted flavors, may be dirty or corroded, and can get extremely hot—stick with food-safe options whenever possible.
Can you reuse dried beans or rice after baking?
Yes, but for baking only. Once dried beans or rice have gone through oven heat, they lose their texture and don’t cook well, but keep them in a labeled container for future pies.
Will popcorn kernels pop in the oven during blind baking?
No, when using popcorn kernels without moisture or steam exposure, they won’t pop. Just don’t try to eat or pop them afterward—the kernels dry out and become very tough.
Quick Reference List: Top Pie Weight Substitutes
- Dried beans or lentils
- Granulated sugar
- Uncooked rice
- Popcorn kernels
- Second pie plate
- Steel balls, metal chain, or glass marbles (oven-safe only)
- Perforated tart rings or baking mats (for experienced bakers)
Final Thoughts
Baking a beautiful pie crust doesn’t require fancy equipment. Whether you grab dried beans from the cupboard, pour in some rice, or get creative with household items, the right pie weights substitute can help you achieve delicious, bakery-quality results at home. Happy baking!
References
Similar Articles
Read full bio of Sneha Tete
