Blind baking gives a pie crust structure before a wet or no-bake filling is added. Without support, the base can puff and the sides can slide. Pie weights help the dough keep contact with the pan while the fat sets in the oven.
Chill and line the shaped crust
Fit the dough into the pie plate without stretching it, then chill it for the time stated in the recipe. Cut parchment large enough to cover the base and extend above the sides. Crumpling and reopening parchment can help it settle into the corners without cutting the dough.
Avoid wax paper, which is not a substitute for oven-safe parchment. Follow the paper manufacturer’s temperature limit.
Fill the shell to support the sides
Pour clean, dry ceramic weights onto the parchment and spread them across the base. Bring them up against the sides so the walls receive support, rather than leaving a shallow pile only in the center. Use enough weight for the pan size while keeping the parchment edges accessible.
Transfer the plate carefully. Ceramic pieces become extremely hot and can roll if spilled.
Remove weights at the right stage
Bake according to the recipe, then lift the parchment and weights only when directed. Place them in a heat-safe container and return the uncovered crust to the oven if more browning is needed. Never touch or store hot weights in plastic.
Let ceramic weights cool completely before washing or storage. Follow the maker’s cleaning instructions and inspect for chips before the next use.
Related Pick from Kusina Corner
The Patelai set includes two pounds of multicolor ceramic pie weights and fifty parchment liners sized for common 8-, 9-, and 10-inch dishes. The quantity is useful for supporting both the base and sides of a standard shell. Follow recipe temperatures and the product’s cooling instructions. View the Product