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If you start baking pies from scratch, you will definitely come across the term "pie weight". What the hell are they?

If you bake the crust blindly, that is, bake the crust in the oven before adding the filling, the weight of the pie is the baking tool you need. Why do you want to do this? It prevents the bottom of the baked pies from being moist (as Prue Leith would say) and is also necessary for toasted crusts that do not bake pies (cream, chiffon pies). In short, if you want to bake bread crust blindly, you must have pie weight.

Once in the oven, the heat melts the butter in the pie crust and releases steam, which are the mouth-watering delicate flakes we want. If you just throw the crust into the oven without any weight, it may shrink, foam or expand. Enter the weight of the pie.

After your crust is placed in your pie pan and curled the way you want, line the inside with parchment paper. Place the weight of the pie evenly on the parchment paper and bake.

The following are three types used by professionals.

Ceramics: These are usually ⅜ inch spheres and a cup. If you pour them on parchment paper, the weight will be enough to hold down the crust.

Stainless steel: They are also round, but the balls are connected by chains, making storage easier.

Steel plate: This perforated flat circle is located at the bottom of the earth's crust, keeping the earth's crust flat. These holes allow the crust to still be cooked.

Yes! If you don't want to invest in pie weights, something in your pantry might work.

Beans or rice: The editors of Delish vowed to use dried beans or uncooked rice. Pour these on parchment paper and they work like ceramic balls. Don't cook with them after this. After using them as pie weights, store them in Ziploc labeled "pie weight"; they now have a new kitchen role :)

Sugar: Yes, sugar! Just make sure to use enough to weigh and spread out evenly. After blind roasting, you will get caramel, which can add roasting flavor to any recipe.

Steel ball bearings: Go to a hardware store or workbench to buy this. They are heavy and work like a stainless steel chain, minus the chain. Bonus: They can hold heat well, which will help to cook the crust. If they have been used before, wash them well before placing them on parchment paper.

Another pie pan: In a pinch, you can actually place another pie pan on the crust. It's best to cook this upside down and let gravity do a little magic.