Pie weights help keep a crust flat and in shape during blind baking (pre-baking without filling). They add gentle, even pressure so the dough doesn’t puff, shrink, or slide down the pan. You’ll see a few types on our site—ceramic baking beans, stainless steel chains, and some silicone options. To use them, line the chilled crust with parchment or foil, fill with weights, and bake until set. Removing the weights partway through can help the bottom crisp up. Results can vary based on dough type and oven, but weights can improve consistency when you’re making custard pies, cream pies, tarts, or quiche.

Use pie weights when you’re blind baking a crust that will be filled later with a soft or no-bake filling—think cream pies, custards, tarts, and quiche. They can also help with flaky, buttery doughs that tend to slump or bubble. For fruit pies baked with filling, weights are often optional because the fruit supports the crust as it bakes. If you’re skipping weights, docking (piercing with a fork), thorough chilling, and using an edge shield can help. Consider your pan depth and dough style: deeper dishes and tender doughs usually benefit from weights. You’ll find ceramic beads, stainless chains, and silicone options online with pickup or delivery.

If you don’t have pie weights, a few kitchen stand-ins can help:

• Dried beans or rice (line the crust with parchment/foil first). Reserve them for baking use afterward.
• Granulated sugar creates even pressure and can be reused for baking later.
• Docking the crust and chilling thoroughly can reduce puffing, though pressure from weights is often more reliable.
• Nesting another oven-safe pan inside (with parchment) adds gentle pressure.

These methods can improve results, but outcomes vary with dough and oven. When you’re ready to upgrade, ceramic baking beans and stainless steel chains are available on Walmart.com.

Nesting a pan is a handy workaround. Here’s a simple approach:

1. Chill your prepared crust. Dock with a fork if desired.
2. Line the crust with parchment or foil.
3. Place a slightly smaller, oven-safe pan (or pie plate) inside to apply gentle pressure.
4. Bake until the crust sets. Carefully remove the inner pan and liner to allow the bottom to brown.
5. Finish baking as needed. A pie crust shield can help protect the edges.

A nested pan can provide even pressure without dedicated weights. Avoid pressing too hard, and make sure all items are oven-safe. Results can vary, so adjust time based on pan material and crust depth.

For a standard 9-inch pie shell, about 1.5 to 2 pounds of ceramic baking beans usually fills the bottom and reaches the sides comfortably. Shallower tart pans may need less, while deep-dish pans may require a bit more. Stainless steel pie weight chains are measured by length (you’ll see options like 6–10 feet) and are designed to fit 7–10-inch pans. Capacity varies by bead size and pan depth, so checking the product’s suggested coverage can help. Many sets include a storage container for easy cleanup. You’ll find multiple sizes and materials online, with convenient pickup and delivery options.