Pie weights. In a pie-crust pinch, we’ve been known to toss uncooked rice or beans onto a bottom crust in order to hold it flat while we bake it. But then all those lovely beans or rice are, well, toast.
Pie weights are small, marble-shaped ceramic pellets placed in a bottom pie crust to preserve its shape while baking. It prevents the crust from bubbling and shrinking. The crust should be lined first with parchment (baking) paper.
Sometimes it's lined with foil or parchment paper, then filled with dried beans or rice, or metal or ceramic pie weights.
Metal or ceramic pie weights are also used. After the pie crust is done, the pulses are replaced with the proper filling.
Pie weights can be placed in the shell to keep it from puffing. The shell can be lined with foil and dried beans or peas. Pricking the crust with a fork before baking also helps the crust keep its shape.
The unbaked shell is then lined with aluminum foil or parchment paper which is weighted down with rice, beans or pie weights. This lining and weighing down of the shell will prevent the shell from "puffing up" while it bakes.
round (special equipment: a 9 inch 2 inch deep, fluted tart pan with removable bottom; pie weights or raw rice)
Amount Per Serving
Calories 480 ...
A technique for baking an unfilled pastry or tart shell; the shaped dough is weighted down with dry beans or pie weights, then baked completely before being filled.
Baked Alaska ...
To prevent puffing and slipping during baking, the pastry is lined with foil and filled with pie weights, dry beans or uncooked rice. These are removed shortly before the end of baking time to allow the crust to brown.
If you will be baking this as unfilled crust, use a fork to puncture the doughs in all areas, so it doesn't puff up while cooking. You could alternately use pie weights, if you were making a single large crust.
Cut a square of foil about 4 inches larger than tart pan. Line tart pan with foil. Fill with dried beans, uncooked rice, or ceramic pie weights.
Fill foil-lined tart pan with dried beans.
The unbaked shell is lined with foil or parchment paper, then filled with dried beans or rice, clean pebbles (a French practice) or specialty pie weights made of metal or ceramic.
a pot pie, but if you want a bottom crust as well, you should blind-bake it " that is, place the bottom crust in the pan, prick it liberally, line it with parchment paper or foil and weight it with beans, rice, pennies, or store-bought pie weights, ...
 See also: Weight, Parchment, Flour, Cream, Roast
  
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