The 7 Best Cake Weight Substitutes
Pie weights are essential tools in the kitchen when it comes to blind baking pastries and crusts. They help prevent the formation of air bubbles and ensure even baking. However, if you don’t have pie weights on hand, there are several substitutes you can use. In this article, we will explore the seven best pie weight substitutes and how to use them effectively.
1. Raw dried beans
One of the best pie weight substitutes is raw dried beans. They are easy to find and inexpensive. Almost any type of bean can be used as a pie weight substitute. Beans provide enough heat resistance to keep the crust flat and evenly baked.
To use raw dried beans as pie weights, simply line your baking pan with pie dough, then place a layer of parchment paper or aluminum foil over the dough. Fill the paper with a generous amount of raw dried beans, making sure to cover the entire surface. Bake the crust according to the instructions in your recipe.
2. Raw Uncooked Rice
Another excellent substitute for pie weights is raw, uncooked rice. Rice grains can withstand the heat of the oven without changing their shape, color, or flavor. Any type of rice can be used as a substitute.
To use raw uncooked rice as pie weights, follow the same procedure as for dried beans. Line a baking pan with pie crust, cover with parchment paper or aluminum foil, and fill with raw rice. Bake the crust according to directions.
3. Granulated Sugar
Granulated sugar can also be used as a substitute for pie weights. It is readily available in most kitchens and provides enough weight to keep the crust flat during baking.
To use granulated sugar as a pie weight, line the baking pan with the pie dough, cover with parchment paper or aluminum foil, and sprinkle with granulated sugar. Make sure the sugar covers the entire surface of the dough. Bake the crust according to directions.
4. Glass marbles or polished river stones
If you’re looking for a non-food substitute, glass marbles or polished river stones can be used as pie weights. These items are ovenproof, easy to clean, and provide even heat distribution.
To use glass marbles or polished river stones as pie weights, place a layer of parchment paper or aluminum foil on top of the pie dough, then place the marbles or stones on top. Make sure they cover the entire surface. Bake the crust according to the instructions in your recipe.
5. Smaller pie dish nested inside a larger one
A clever substitute for pie weights is to use a smaller pie pan inside a larger one. This method adds weight to the crust while keeping it flat and evenly baked.
To use this substitute, place the smaller pie dish inside the larger one, making sure it fits snugly. Fill the smaller pan with pie crust and bake blind according to your recipe.
6. Spare Change Like Pennies
If you’re in a pinch and don’t have any of the above substitutes, spare change like pennies can be used as makeshift pie weights. Pennies are small, readily available, and provide enough weight to keep the crust flat.
To use change like pennies as pie weights, line the baking pan with pie dough and cover with parchment paper or aluminum foil. Place a layer of pennies on top, making sure they cover the entire surface. Bake the crust according to directions.
7. Other Metal Objects
Finally, if you have other heat-resistant metal objects, such as stainless steel balls or washers, they can be used as pie weights. These objects provide weight and even heat distribution.
To use other metal objects as pie weights, follow the same procedure as for glass marbles or polished river stones. Cover the pie crust with parchment paper or aluminum foil, then place the metal objects on top. Bake the crust according to your recipe.
Conclusion
When it comes to blind baking cakes and crusts, pie weights are invaluable tools. However, if you don’t have pie weights on hand, there are several effective substitutes you can use. Raw dried beans, raw uncooked rice, granulated sugar, glass marbles or polished river stones, a smaller pie dish inserted into a larger one, change such as pennies, and other metal objects can all serve as excellent substitutes.
Remember to choose substitutes that are ovenproof and can withstand the heat without changing shape or weight. Also, make sure the substitute covers the entire surface of the dough to prevent air bubbles and ensure even baking. With these substitutes, you can achieve beautifully flat and evenly baked crusts without the need for traditional pie weights. Happy Baking!
FAQS
Why do I need pie weights when baking pies and crusts?
Pie weights are used in blind baking to prevent the formation of air bubbles and to ensure a flat and evenly baked crust.
What can I use to replace pie weights?
There are several substitutes you can use for pie weights, including raw dried beans, raw uncooked rice, granulated sugar, glass marbles or polished river stones, a smaller pie dish inserted into a larger one, change such as pennies, and other heat-resistant metal objects.
Can I reuse the pie weight substitutes?
Yes, most pie weight substitutes can be reused. Raw dried beans, raw uncooked rice, glass marbles or polished river stones, and metal objects can all be used multiple times as long as they are cleaned and stored properly.
Are pie weight substitutes oven safe?
Yes, the substitutes mentioned in this article are ovenproof and can withstand the heat of the oven.
Do I need to adjust the baking time when using pie weight substitutes?
Baking time can vary depending on the recipe and the type of substitute you are using. It’s always a good idea to follow the instructions in your recipe and check the crust periodically to make sure it’s baked to your desired doneness.
Can I use pie weight substitutes for all types of pastries?
Yes, the pie weight substitutes mentioned in this article can be used for various types of pastries and crusts, including pies, quiches, and tarts. Just be sure to adjust the amount of substitute used based on the size of the pastry you are baking.