“I'm thinking the ceramic beads will be out for me, too easy for me to spill.”

If that’s what you’re thinking then you‘re ahead of the game. I did not have such forethought when I bought mine.

Y'all, you need to put parchment or similar under the weights, whether beans, balls or chains. That prevents the dimples. Just wait a minute or use those thin full finger oven gloves. Pull the edges together to make a cone and funnel your weights back in the jar. I have two bail jars of ceramic pie weights and I love them. I never loved beans or rice. Even with both jars worth in my big tart pan, it really isn't a big deal to corral them. Just don't be stingy on the parchment. ... Which also helps keep the top edge of the crust from overbrowning.

Another thing you can do is use a second pie plate, but still use the parchment!

I use landscaping pebbles that are softly rounded, and I washed them thoroughly. I also use non-stick aluminum between the pie crust and the pebbles, with the non-stick side next to the pie crust, of course.

I would never put anything directly on the pie crust, and parchment should also work. I've never seen anyone not use a barrier. It's very easy to remove the pie weights when they are enclosed by something.

^Yes to the parchment. I've used my ceraminc pie weights with it for years with no problem at all.

ETA - The non-stick foil Lars mentioned would also work. I have a box of some of "Release" from Reynolds. Haven't used it with the pie weights but you sure could.

Lars, thanks for the idea! I have a glut of pea gravel. I'll try that if I even need extra!

“Y'all, you need to put parchment or similar under the weights, whether beans, balls or chains. That prevents the dimples.”

Y’all need to put filling in your pie so you don’t see the dimples!

LOL! 'Tis true, but I've seen what can happen with the dimples. They weaken the bottom crust, so filling only hides them to the point where they give way and you have filling in your lap and dimples hanging from the server.

Being careful as to not spill my pie weights is not going to be my strong suit. I think I am going with the premade nonstick mold. In and out with one motion and no need to fiddle with parchment or foil. Or just try one of my other pie tins sprayed with nonstick spray. Then no need to purchase anything!

Line the crust with foil and then fill with beans. I've had the same jar of beans for years, no dimples, easy removal.

I've got a large jar of stones which I washed first.

Line with heavy foil first. Parchment paper, etc tore when I tried to remove it and the stones.

I'm not much of a baker. I only use refrigerated pie crusts. I make tourtieres/meat pies around the holidays, and have been known to bake a pumpking pie. I do have ceramic pie weights, but have never used them. Could anyone tell me what kind of pies need pre baked crusts? Do quiches need pre baked crusts?

Thanks!!

Quiche usually uses a raw crust. A lot of cream and custard pies require blind baking (and weights), as do most tarts. Anything where you don't want to cook the filling in the pie, basically.

I also have a big canning jar full of beans and just line the crust with parchment, dump in the beans, bake. When it cools for a couple of minutes I pick up the edges of the parchment and dump the beans back into the jar. If the parchment doesn't stay inside the crust and you have the "fight" with it, just crumple it up into a ball, and then uncrumple. You can then easily fit it into the pie crust and add the beans/weights.

I do not pre-bake for quiche, but I do for things like lemon meringue, coconut cream, choccolate chiffon, or for a fresh fruit pie, like strawberry, that requires the filling to be unbaked.

Annie

Annie, we must be twins separated at birth. That's exactly what I do. I have a jar of black eyed peas that's been doing the job of pie weights for over 30 years.

I made coconut cream pie and that's when I'd use my stones. I haven't made that kind of pie since, too much for me. Next time I have a friend or two over, I should make it. One is gluten-intolerant, I'll have to see if she could eat it.

(Quiche is made with raw pastry)

I've been par baking quiche crusts lately for 8 min. and it has made a noticeable difference. I fill my quiches with a lot of veggies which can make the filling a little more on the watery side. I use less milk than most recipes call for too, to compensate. I also pre bake crusts for berry pies for the same amount of time, I find those fillings particularly watery and the crust can get soggy before it gets all the way baked. I use tapioca for the thickener so the filling does get thick. I also slightly prebake my pizza crusts before topping for the same reason. Gives a better product with my skill set and oven. My oven is a horrid electrical one, btw. Gonna have to start weighing down my pizza crust, because it tends to pouf up too . . .

My crusts, berries or egg filling, always go into the freezer for the 10-15 minutes while i finish prepping the filling and pre-heating the oven. Flat packed parchment i still crumple up so it lines the crust better like Annie's method for a par-baked. I've also used the same small beans for years. I've never had dimples or sticking. Probably since the crust is cold. The oven is hot.

KingArthur, Amazon, WebstaurantStore, all have flat-pack parchment. I added another shelf, 4 inches of dead space below another shelf for the parchment box, front side cut out. Rest of the shelf space holds the food saver and a couple rolls. (WebStore has the best prices).

I symathize with the oven. Had one at a recent vacation rental. Is the temp true? Or try placing your crust on a lower than center rack once pre-heated.

Years ago I picked up this box of 1,000 sheets off Kiji for $30. I've given some away and it's the only parchment I use and I've got enough to last my lifetime.

They're full sheets so I cut them in half.

The box resides under the loveseat!

L, whatever works for you is good. Generally, one cooks (sautés) the excess water out of vegetables for a quiche. For fruit pies, one often macerates the fruit, drawing out the moisture to make the syrup, and addsing a little starch to thicken if needed. Just like with most other kinds of cooking, moisture control is key. A lot of fruit pie recipes basically have you make jam for the filling, thereby cooking out the water, but that kind uses a lot more sugar. If cooking moisture out of your crust instead works for you, great! Definitely try the free (pie tin) weight first!

Yeah, I actually do that for the veggies, even tomatoes. Not going to fuss with it for the berry pies, I don't even like cooked berry jams. I think I have said before that I don't particularly enjoy time in the kitchen or anything about the process of cooking, so the less I have to do of it the better, but I do REALLY enjoy good food, so that's why I cook. The easier the better. I also try to not use a lot of plastic and other resources when I cook. Spray cans for nonstick coatings are another thing I try to avoid. I like the idea of parchment sheets, that would be helpful for a whole lot of things! Of course I can measure and cut them, but not having to think that hard would be fine. If I could hire myself a home cook I would, that's how much I dislike kitchen stuff. I love the garden time though . . . even the tedium. I love pies. But my aversion to fussing with them is well entrenched and no amount of cajoling from anyone here has worked. Usually do store bought refrigerator crusts. If I had a really great pie bakery anywhere near me, I would be a regular customer. The worst part is, how bad for my figure my pie and ice cream loves are!! If you didn't know AnnT, one of the greatest cooks every to grace this board, her pie creations were legendary! Well, almost all of her food was, and it was matched by her photographic abilities.

I sometimes, when I am being lazy don't use any weights when parbaking a pie....I dock the cruse really really well and open the oven half way through and dock some more if it's puffed. Not as nice as beans but is fast and easy and with a filling, who knows!

I was having trouble with my store bought crusts shrinking dramatically without the weights. I have one more pie crust to use up to experiment with. I'm going to try another tomato quiche. The first one I made had bacon and that overwhelmed the fresh tomato taste, IMHO.