Ceramic Pie Weights How To Use

How to use pie weights when blind baking the pie crust is usually lined with parchment paper or a substitute and the pie weights go on top of the parchment then the whole thing is baked.

Ceramic pie weights how to use.

We ve got some answers to blind bake a pie crust means you bake it naked without its filling. And do you need special ceramic balls. You must pre bake the bottom crust of a custard pie but this is a tricky step in the pie making process. What is blind baking.

Commercial pie weights usually take the form of ceramic balls. These pale beads of clay are meant to be placed on top of a piece of parchment inserted into your pie. Make sure that you wash the marbles and river rocks before using them. Do you have to do it.

Place a sheet of aluminum foil on top of the crust and gently press it down until it covers the bottom and sides of the crust. The paper or foil prevents the weights from sticking to or becoming embedded in the dough and make removal of the weights easier. A sheet of parchment paper or aluminum foil is placed over the crust and the weights are then placed on top. To use the pie weights lay your uncooked pie crustâ in your pie plate.

The most common one you see are ceramic pie weights. Without the presence of filling the crust can slump down into the plate as it bakes. A recipe may call for blind baking if the filling itself is not baked say a cooked custard or a filling that sets. First line the pie crust with foil or parchment to prevent the weights from baking into the crust yes it can happen.

Even them out and bake away. Pie weights are small ceramic or metal balls that you use when blind baking a pie crust. Once your raw dough crust is lined now you can add your pie weights. So line your pastry with some butter paper tie the marbles river rocks in a muslin cloth and use them as pie weights.

Make sure to spread the weights around so they re evenly distributed from the edge to the center and not all just piled in the center. They are a good natural conductor of heat so they actually help with the baking part and not just the weighting down.