Ceramic pie weights
Also known as baking beans, ceramic pie weights are perhaps the most commonly-used type of pie weight. Ceramic stores heat, providing an even transfer of heat during baking, so your crust will be evenly baked. When buying ceramic pie weights, it’s important to think about how many you will need, as most pies will need more than one package. As a rule of thumb, a 9-inch pie will need around 2lb of weights.
Pie chains
Made from a long chain of connected stainless steel or silicone beads, pie chains are meant to be coiled around the pastry case. Their advantage is that they are easy to remove, so you don’t need to bother lining the pastry with paper. They can be a little lacking in weight, however, so you may need to buy two or three.
Metal pie weights
These tiny puck-shaped aluminium beads are perfect for fitting into all those hard-to-fill gaps, making them ideal for smaller pies or those with intricate crimping. Metal is a better conductor of heat than ceramic, so bear in mind that your pastry may cook more quickly if you use metal weights.
Single piece pie weight
The single piece pie weight is made from a disc of perforated metal, with silicone flaps for angling up against the side of the pie, and a handle at the top so you can easily lift it in and out. As with the pie chain, it is simple to use, and doesn’t require a parchment paper lining, but as it is made of two different materials, it can produce an uneven bake.
Substitutes
If you don’t want to pay out for expensive pie weights, there are several pantry staples you probably already have that can work just as well.
Beans
Dried beans are a similar size and weight to ceramic weights, and are probably the most popular alternative to shop-bought pie weights. You won’t be able to eat them once you’ve used them as weights, but you can keep them in a clearly labelled jar and reuse them as weights again.
Rice
Rice is a great option for getting inside every gap, so your pastry is weighed down and your crimping comes out crisp. Again, the rice will not cook well after you’ve used it as a pie weight, but you can keep it and use the same rice each time you bake a pie.
Sugar
Like rice, sugar is great for filling all those nooks and crannies. Unlike our other options, however, sugar remains edible after it has been used as a pie weight, taking on a deliciously toasty, caramel flavour as it cooks in the oven.
Recipes using pie weights
Put your pie weights to the test with these tasty recipes.