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Topic: Substitute for Pie weights?  (Read 10730 times)
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jeha
« on: November 21, 2012 05:51:16 PM »

So today I was blind baking my pie crust for my Thanksgiving pecan pie(yum). I don't bake often enough to buy fancy pie weights for blind baking, so I used some black beans I had in the cupboard. Everytime I do this I think what a waste of perfectly good beans. (as far as I know you can't cook them up after baking them)
So I was thinking about different things one might use as pie weights. The two things I thought of were, river rocks, and glass marbles. The rocks would have to be well washed of course. Does anyone see a problem with baking rocks or marbles for twenty minutes or so at a time?
The worst thing I can imagine is a rock exploding from some trapped water or something. That also seems unlikely.

what do you think?
Safe
or a time bomb

Jessica
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Sheeplet
« Reply #1 on: November 22, 2012 08:13:54 AM »

You could always just keep reusing those same black beans every time, just store them in an airtight container after each use and they'll be fine indefinitely. No idea if river rocks would be safe!

Using the baked black beans in cooking won't pose any danger either, it just might require extra soaking/change in taste/texture. Personally I'd just set them aside as permanent baking beans Smiley
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steiconi
« Reply #2 on: November 22, 2012 10:53:38 AM »

I'd go with the beans, too.
rocks can explode, so I'd avoid them
the glass marbles sound like an elegant solution.

What are commercial pie weights made of?  Ceramic?
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« Reply #3 on: November 24, 2012 10:32:54 AM »

I use this foil method, and have never had a shrink problem since. http://www.blogher.com/frame.php?url=http://www.katiefairbank.com/2009/11/perfecting-pie-crust.html
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jeha
« Reply #4 on: November 24, 2012 11:23:46 AM »

I will have to try the tin foil method. Sounds easy. Thanks for the tip.
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« Reply #5 on: December 14, 2012 09:40:18 PM »

Other than foil, you can just stab the living heck out of it with a fork evenly all over the bottom.  The Fanny Farmer cookbook recommends this method, and it works really well other than the fact it's a pain in the wrist to do if you are baking a few at once. 

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