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Top Of The Best Pie Weights Reviewed In 2018Last Updated February 1, 2019
№1 – Honey-Can-Do 2037 Pie Weight Chain, 6-Feet Long
№2 – Puerh mini ball puerh pie Puerh Tuo Cha low cholesterol weight loss tea detox tea – 8 Oz Bag
№3 – Mrs. Anderson’s Baking Ceramic Pie Crust Weights, Natural Ceramic Stoneware
For some people, making your own pie crust is almost as scary as speaking in front of a large crowd! Fortunately there is a way around this. You can make both sweet and savory pies by buying a ready made pie crust at the grocery store. Here are a few basics that will help when using pre-made store-bought pie crusts.
You can buy a pie crust all ready to use in the frozen food section of the grocery store.
These come in a disposable tin pie dish. You definitely need to set this type of crust on a baking sheet with sides when you put it in the oven.
Pillsbury makes a great pie crust. You can buy this one in the dairy section of the grocery store.
The box contains two rolls of pasty, in case you want to make a “two-crust” pie like an apple pie. One roll would be for the bottom and the other would be for the top.
A one-crust pie, like for a quiche, pumpkin pie (shown below) or a pecan pie, has only a bottom crust.
Freeze the leftover roll. Be sure to use it within about months: after that, it really starts to dry out in the freezer.
When working with this pastry, the trick is to make sure it is almost at room temperature when you unroll it.
If it is too cold, you might tear it. If it is too warm you may stretch it. Unroll it right over your pie dish.
Gently press it into the shape of the pie dish.
If the dough is hanging over the side of the dish, turn the edges under.
You could then press the edges down with the tines of a fork all the way around the edge of the dish.
Or you could crimp the edges with your forefinger of one hand pushed between the forefinger and thumb of your other hand.
You many actually find it easier to use your knuckle instead of your forefinger.
You end up with a lovely decorative edge all the way around the pie.
If your recipe calls for a pre-baked “shell”, this is when you would prick the sides and bottom of the dough with a fork and put it in the oven and bake it according to the directions on the package. Ice cream pies and pudding pies (like chocolate cream pie) usually need a pre-baked crust.
Recipes will often say to put tin foil around the edges of your pie so that the crust does not burn. You could just tear off some strips of tin foil but making them stay in place is often a bit tricky.
Rose Levy Beranbaum, who wrote the The Pie and Pastry Bible, suggests making a foil ring. (By the way this is probably one of the best and most comprehensive books on making pies. There are very few photos and the book is as big as a door stop, but it is excellent!)
The Baker’s Advantage performs as well as plates twice the price. It bakes crust to an even brown, it’s deep enough to hold any recipe you want to make, and it looks good on the table.
Because the Baker’s Advantage Ceramic Pie Dish is a deep dish, it will hold a wider variety of recipes than shallower plates, and in our tests its gently ruffled lip was one of the easiest to use for forming beautiful fluting. It’s similar in shape and performance to our former favorite dish but close to half the price. And although it comes in only a few color options, its performance makes it the best buy for baking pies of all kinds.
The deep and sturdy Emile Henry plate bakes pies evenly, but it’s twice the price of the Baker’s Advantage. It’s worth the investment only if you have your heart set on one of its elegant colors, or if you want to put your pie under the broiler.
Who should get this
Even if you bake only once a year, having a good pie plate on hand is worthwhile. You always have ways to get around using one—making a slab pie in a sheet pan, for instance—but for versatility and pure ease, a good pie plate makes baking better. Plus, even if most dishes sit in a cupboard until Thanksgiving, they can come in handy year-round, for more than just sweets. If the dish is deep enough, you can make things like frittatas and pot pies. You can also make recipes associated with specialty tart or springform pans, such as quiche and cheesecake.
Of course, you can always use flimsy, disposable supermarket tins for occasional baking, but they’re incapable of cooking your pies as evenly, a hassle to work with, and not as pretty if you plan to present your pie on the table.
If you already have a metal, ceramic, or stoneware dish but can’t seem to achieve golden crusts or evenly cooked filling, you may want to upgrade to a better stoneware plate. A high-quality pie plate can survive many years of use, so whether you’re an experienced baker or an occasional one, a good plate is worth the investment (though you shouldn’t have to invest too much).
For a single, all-purpose plate, the logical choice for most people is a deeper plate, because it still works well for icebox pies and won’t leave you with extra filling when you make a deep-dish recipe.
If you’re a fan of icebox pies (such as lemon meringue), you might want a shallower plate (about inch deep) that allows for a thin layer of filling and heaps of pillowy meringue on top. Most custard pie recipes are made for shallower plates, too, and Allison Kave told us she prefers them because you get a “closer ratio of crust to fruit.” If you’re not a crust fanatic, a deeper dish (around inches deep) will allow you to cut tall, thin slices packed with fruit and sandwiched with minimal crust. For a single, all-purpose plate, the logical choice for most people is a deeper plate, because it still works well for icebox pies and won’t leave you with extra filling when you make a deep-dish recipe.
The plates we’ve tested over the course of the past two years. Photo: Christine Cyr Clisset
For our original 201guide and our 201update, we tested five plates. For this update, we tested an additional five against our prior winners, the Emile Henry 9-inch Pie Plate and the Pyrex Bakeware 9-Inch Pie Plate: the Baker’s Advantage 9½-inch Ceramic Pie Dish, the Arcuisine 8.65-inch Borosilicate Glass Pie Dish, the Chantal 9½-inch Deep Dish Pie Dish, the Fiesta 10¼-inch Deep Dish Pie Baker, and the Pyrex Easy Grab 9½-inch Pie Plate.
For our original guide, we tested the plates by baking quiches, double-crust fruit pies, blind-baked crusts, and graham cracker crusts. We employed a similar testing methodology this year, but instead of quiches we made pumpkin pies with homemade all-butter crusts (using a recipe from Smitten Kitchen). Homemade crusts are the more likely choice of the serious home baker, as they’re easier to work with than most flimsy store-bought crusts. We switched to store-bought crusts for the blind-baking round just to ensure that such crusts were also compatible with our top plates.
We tried fluting the crust on every pie. After testing the oven for hot spots, we baked each pie individually on the same rack to make sure they were all exposed to similar heat. We noted baking time, scrutinized the underside of each pie for even browning, and noted whether the crust stuck to the plate (we didn’t grease the plates, because the crust already had enough butter to do the job).
For the pumpkin pies, we used the classic Libby’s recipe (the one on the back of the can). Before baking, we chilled the dough in the dishes in the freezer for 1minutes, which goes against most plate manufacturers’ instructions, but it’s a crucial step in reducing shrinkage and producing a flaky crust (we baked the pies on a room-temperature sheet pan to reduce the risk of the plates’ cracking or shattering). The resting time gives the springy gluten a chance to relax after getting rolled out, and the cold bits of butter dispersed between layers of dough won’t immediately melt, which would leave the crust soggy and greasy before those layers had a chance to crisp. We noted whether the plates baked the pumpkin pie evenly, without leaving the bottom crust soggy or overcooking the edges before the center was done.
Apple was our fruit pie of choice because apples generally take longer than any other fruit to bake; this longer cook time could give us the best sense of whether any plate would overcook the crust. We used the Classic Apple Pie recipe from America’s Test Kitchen (available with a subscription on the ATK website, or slightly adapted on Smitten Kitchen). We looked for the plate to hold all the apples easily as well as to cook the fruit until it was soft and bubbling, while browning the crust evenly.
Flaws but not dealbreakers
Baker’s Advantage says this plate is not safe for use under the broiler. (The Emile Henry, in contrast, is.) This is a disadvantage if you bake a lot of meringue pies and like to brown them quickly under the broiler. However, you can also brown a meringue simply by baking it in the oven for to 1minutes longer, no broiler necessary.
Long-term test notes
After six months of use, the Baker’s Advantage plate has held up quite nicely. We’ve used it several times, and it has continued to produce attractive, golden-brown pies. We even used it to make a lemon chess pie, and by par-baking the crust we got a bottom that was crisp and flaky, which is tough to achieve with a custardy pie. The interior ceramic is still white, and so far the plate has resisted cracks and chips. We have found it a little heavy to transport pies in; for going to potlucks or dinner parties, we prefer the lighter Pyrex.
Care and maintenance
By now, we hope you’re not totally freaked about exploding pie plates and shattered glass. As long as you follow the fine-print instructions that come with Pyrex and stoneware dishes and use common sense, you’ll probably be fine. “If you take a really cold pie plate, one that you’ve let chill up in the freezer, don’t put it directly into a hot oven,” Kate McDermott told us. Instead, place the cold dish on a room-temperature rimmed sheet pan (we like the Nordic Ware Natural Baker’s Half Sheet, which we reviewed in this guide) before placing it in a hot oven. The sheet pan will make taking the plate in and out of the oven easy, plus it’ll prevent any drips from messing up the bottom of your oven (cleanup will be even easier if you line the sheet pan with parchment paper). So even if you’re not worried about temperature shock, using a sheet pan is always a great idea.
The Chantal, the widest plate we tried in our tests, caused our pumpkin pie crust to droop. Photo: Marguerite Preston
The glass Arcuisine plate was too small for most of the recipes we tried, while the blue Chantal was too big. Photo: Christine Cyr Clisset
The pumpkin pie crust shrank in the wide Pyrex Easy Grab. Photo: Marguerite Preston
Other plates we looked at
Pfaltzgraff Deep Dish Pie Plate: Good Housekeeping disliked this dish, finding that it “didn’t deliver as crispy a bottom crust as most and was very difficult to clean up.”
Corelle Livingware 9-Inch Deep Dish Pie Plate: This dish consists of a lighter glass than that of any Pyrex plate, but it isn’t clear, meaning it lacks Pyrex’s best quality. Since it’s still prone to shattering, it isn’t worth the risk.
Williams-Sonoma Essential Pie Dish: The sides look steeper than you’d want in a pie dish (steep sides make it hard to blind-bake without the crust slumping), and the lack of a rim makes fluting difficult.
Staub Pie Dish: Kate McDermott told us she likes how evenly this dish bakes, but we didn’t appreciate the fluted interior, and we worried that its narrow rim would make fluting difficult. It also doesn’t have many reviews elsewhere.
Superstone 11-Inch Deep Dish Pizza and Pie Baker: Though this dish claims to double as a pie plate, it’s far too wide for most recipes you’ll want to bake, and it also lacks a rim for fluting.
Camp Chef True Seasoned Cast Iron Pie Pan: A cast iron pan is certainly more durable than any glass or ceramic plate, and it should still cook a pie evenly, but it’s more difficult to care for. You have to maintain the seasoning, and you certainly can’t throw it in the dishwasher. Plus, at inches across, this pie pan is a little too wide.
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For the dough
Cut the butter into pieces and put in the freezer. Measure out Tbs. cold water.
Whisk together the flour, sugar, and salt in a large bowl. Using a pastry blender or two butter knives, cut the cold butter into the flour mixture until the pieces are just larger than peas. (You can also do this in a food processor using short pulses. Scrape the mixture into a large bowl before proceeding.)
Drizzle the cold water over the mixture and, using the fingertips of one hand, pinch and squeeze the mixture while tossing with a silicone spatula in the other hand until it begins to form shaggy clumps.
Scrape the dough onto a clean work surface. Using the heel of your hand, gently smear the dough away from you in sections. Using a bench scraper, gather and fold the crumbs on top of each other and turn the pile 180°. Repeat the smearing action, gathering and turning the dough several times until the crumbs just hold together. Shape the dough into a 5-inch disk, smoothing the edges. Wrap in plastic and refrigerate until firm, at least hours.
Roll the dough
Let the dough sit at room temperature until it’s pliable enough to roll, to 20 minutes.
Put a large piece of parchment paper on a work surface, lightly flour it, and put the dough in the center. Lightly flour the dough and cover with another piece of parchment. Using a rolling pin, roll the dough from the center to the edges into a 13-1/2-inch circle that’s about 1/inch thick. After every few passes, rotate the parchment a quarter turn, and lift the dough and stretch out the parchment underneath; it tends to bunch a little. Reflour the parchment lightly only as needed; excess flour can make the crust tough.
Peel away the top piece of parchment. Gently roll the dough around the rolling pin, position the pin over a 9-inch glass pie plate, and unroll, easing the dough into the plate. Gently press the dough into the sides and bottom of the plate without stretching it, allowing the excess dough to hang over the edges. Trim the excess dough to a 3/4-inch overhang. Roll the overhang under itself to shape a high edge crust that rests on the rim of the pie plate. Crimp the dough into a fluted edge. Cover and refrigerate the crust while the oven heats.
Blind-bake the crust
Position a rack in the center of the oven and heat the oven to 375°F. Line the crust with foil or parchment, and then fill with pie weights or dried beans. Bake for 2minutes. Carefully remove the foil and pie weights. Bake until the crust is pale golden and looks dry, to minutes more. Let cool on a rack while you make the filling. Reduce the oven temperature to 325°F.
Make the filling
Whisk together the pumpkin, sugar, cinnamon, ginger, nutmeg, and salt. Whisk in the half-and-half and vanilla. Add the eggs and whisk until just blended. Pour the filling into the baked crust (it’s OK if the crust is still warm).
Bake until the center of the filling jiggles like jello when the plate is nudged, 4to 50 minutes. A few small cracks might appear close to the crust—that’s fine. Cool the pie on a rack until room temperature, about hours. Cover loosely and refrigerate until ready to serve. The pie is best when served within days of baking, and can be warmed slightly in a 300°F oven, if desired. Serve with whipped cream.
Food processors are generally quite large in size but smaller than a stand mixer, and are available in different size capacities. They’re easy to use: simply feed food through the opening at the top of the machine and choose your speed setting.
Ideal for: chopping and slicing vegetables, particularly into small pieces for soups and sauces. A stand mixer may be more suitable if you’re looking to buy an appliance for mainly baking tasks.
Basic, cheaper hand blenders will only include the chopping blade while more advanced models may come with attachments for tasks such as whisking, chopping and mashing.
Ideal for: blending soup, sauces, smoothies and baby food. Whisk attachment can be used for whipping cream and beating egg while chopper blades are useful for shredding herbs, garlic, vegetables and nuts. Smaller than food processors and greater control when blending.
A hand mixer is a compact handheld appliance for mixing, whipping or whisking. It features twin beaters, and sometimes a dough hook and balloon whisk, which rotate to blend, stir, knead and whip ingredients.
They’re usually quite lightweight, easy to store away and relatively inexpensive compared to stand mixers.
Ideal for: gentle baking jobs like whipping cream, whisking egg whites and blending cake ingredients.
Jug blender and smoothie maker
Some blenders have a larger capacity, around 1.5-litres, making them an ideal choice for families. Personal blenders feature a smaller blending jug for one or two portions, which can also be used as a drinking cup when you’re on-the-go. These blenders may also have the ability to blend seeds, nuts and stalks as well as crushing ice.
Prices differ depending on power, speed and material and typically range from £20-£300. Plastic jugs are lighter for lifting and storing away, whilst glass jugs are heavier, more solid and less likely to get scratched. Blenders and smoothie makers take up less room than food processors and are generally easy to store away, if you don’t want to keep it on show.
Quality ingredients are key for the best baked goods. Use unsalted butter, fresh flour, and good filling ingredients. Canned pie fillings are processed and often contain corn syrup. Fresh ingredients taste better. Plain canned pumpkin, however, works well.
Crumb Crusts can be made with cookies, crackers and nuts or a combination of ingredients. The sugar in cookie crusts often crystalizes making the crust tough and hard to cut. Add a handful of fine bread crumbs or finely chopped nuts to the ingredients to help keep the crust more tender.
Bake pies in the lower third of the oven to fully cook the bottom crust.
For a lattice crust, keep the reserved pie dough in the refrigerator until the bottom crust has been rolled and placed into the pan. Then, put the bottom crust in the freezer until the lattice strips are ready. Roll out the dough. With a sharp knife or pastry cutter (you can also use a pizza cutter), cut 1strips of pastry about 1/inch wide and equal in length to the diameter of the pie pan. Remove the pie pan from the freezer and pour the filling into the pastry shell.
Fruit Fillings can be tricky. When fruits are heated, their cell walls shrink and they begin to leak making the fruit mushy. This will cause the fruit juices to bubble over and make a mess. It also will create a gap between the fruit and top crust. Adding sugar holds the fruit cells together. You can toss the fruit with the sugar and allow it to chill for hours before using.
If using frozen fruits, allow the fruit to thaw before using. Keep it chilled in the refrigerator until you are ready to put it into the pie.
Blend 2- tablespoons of mild honey with 1/cup mascarpone cheese or creme fraiche and until the mixture is smooth. Set aside. Place a medium bowl and the beaters in the freezer for minutes. Pour the cream into the chilled bowl. Whip the cream to medium-firm peaks. Fold the mascarpone or creme fraiche mixture into the whipped cream. Chill until ready to serve.
Cutting Pies can also be tricky, especially cutting the first piece. Use a clean, sharp knife to make the cuts and then a pie spatula to remove the pieces. If you cut two pieces at the beginning, then remove them one at a time, it is a lot easier than cutting just one slice as the pieces hold together better.
French for “under vacuum”
SousVide is a food-packaging technique whereby vacuum-packed food pouches are submerged within a bath of precise water temperature for a precise time. At the end of this time, results that are impossible to achieve through any other method become possible. Beautiful steaks, succulent vegetables, creamy starches are very possible & very easy with SousVide.
CHOCOLATE AND GINGER TART WITH THAI BASIL
Owner Jennifer Borden, Provender Fine Foods, Tiverton Four Corners
Rich with a subtle herbal kick, be sure to start this tart early in the day as it is best enjoyed the day it is made. The homemade pastry is slightly delicate smaller leaves for garnish
tablespoons unsalted butter at room temperature, cut into small pieces
Serve with whipped cream and garnish with basil.
Wine Pairing: Emilio Lustau Pedro Ximenez “San Emilio,”Jerez, Spain. A multifaceted and richly flavored dessert deserves the same from its wine pairing. Pedro Ximenez is the sweetest of the sherry family, but this wine is balanced by its lively acidity and complex flavors of dried fruits, roasted nuts and maple. A special treat to go with a special treat!
Silicone Bundt Pan hot pink cheese grater
Vanilla Almond Tart Crust. This tart dough comes together easily and is much less fussy than a pie crust can be. The dough has ground almonds in it and uses cake flour, which has less gluten in it than all purpose flour, to help produce a more tender crust. This tart dough is very sticky, so it is important that you chill it well before using it. That stickiness also means that the dough will be crisp and tender after baking, not tough.
Sweet Potato Pie
Really, all I wanted from my wife the baker were a few tips for making a sweet potato pie.
We have all these sweet potatoes harvested from the garden and sweet potato pie was pencilled in as dessert for our choucroute dinner. But as so often happens, making this pie would not be as easy as–well, pie. We first had to have a discussion.
My idea was to make the pie in Bill Neal’s classic Southern cookbook, Biscuits, Spoonbread, and Sweet Potato Pie. What could be more authentic, I reasoned,than a pie from the legendary Bill Neal and a book with sweet potato pie right in the title?
But my wife was not convinced. As she so often does in these situations, she first wanted to check Bill Neal’s recipe against the one in The New Best Recipe, the tome from Cook’s Illustrated that my wife considers her recipe bible. Sure enough, she started picking Bill Neal’s version apart, piece by piece. Too much molasses. Not enough egg. Dry sherry–huh?
My wife thinks I’m crazy not to be in love with The New Best Recipe. My main beef is, the authors seem to be less interested in authenticity than in their own idealized vision of how certain foods should be. Using their personal bias as a starting point, they then weed through recipes from hither and yon, adjusting and changing them as they go until they arrive at something that more or less matches their preconceived notions.
Apparently, that suits my wife just fine. And being a man of a certain age, I’ve learned that beating your chest is useless. The female species is always right. It’s wiser to just submit.
Hence, sweet potato pie from The New Best Recipe, wherein the authors seek “to create a distinctive sweet potato pie, a recipe that honored the texture and flavor of sweet potatoes while being sufficiently recognizable as a dessert. Neither a custardy, pumpkin-style pie nor a masked-potatoes-in-a-crust pie would do.”
Basic Cream Pie
This basic, vanilla-flavoured, custardy cream pie can be left as is, or be flavoured in the tasty ways suggested below. Stay at the stove when making the filling. It requires constant stirring and your attention, or it might burn on the bottom. Tempering in the recipe means to bring the temperature of the egg mixture closer to the temperature of the hot ingredients. Doing so will help prevent the eggs from “scrambling” when both are completely combined.
For the pie crust
deep-dish store-bought or homemade pie crust (see recipe below)
Preheat the oven to 350°F. Carefully line the pie crust with foil, and then fill with pie weights, raw rice or dried beans (see Note). Bake for 30 minutes in the centre of the oven. Remove the foil and weights and bake to minutes more, or until the crust is light golden and dry in the centre. Set pie crust on a baking rack and set aside until needed.
Chocolate Cream Pie
Make basic filling and remove from the heat. When adding the butter and vanilla, also add 1/2-cup semi-sweet chocolate chips. Stir until the chocolate completely melts. Fill and finish pie as described in the basic recipe. Garnish wedges of the whipped-cream-topped pie with a few chocolate chips, shaved chocolate, or drizzle of chocolate sauce sold at most supermarkets. For a special presentation, garnish each wedge of pie with a few berries and a mint sprig.
Coconut Cream Pie
Make basic filling and remove from heat. When adding the butter and vanilla, also add cup of medium, unsweetened coconut flakes (does not have to be toasted). Fill and finish pie as described in the basic recipe, but garnish the top of the whipped cream with, in this case, toasted coconut. To toast the coconut, spread about 1/cup of medium, unsweetened coconut flakes on a non-stick baking sheet. Bake in 350 F oven for to 1minutes, stirring a few times, or until the coconut lightly, and evenly browns.
Butterscotch Cream Pie
Substitute 3/cup firmly packed golden brown sugar for the granulated sugar called for in the basic recipe. Also increase the butter to tablespoons. Cook, fill and finish the pie in the same manner as described in the basic recipe. If desired, once topped with whipped cream, drizzle each serving of pie with a little caramel sauce, which is sold at most supermarkets.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Pie Weights wisely! Good luck!
So, TOP3 of Pie Weights
- №1 — Honey-Can-Do 2037 Pie Weight Chain, 6-Feet Long
- №2 — Puerh mini ball puerh pie Puerh Tuo Cha low cholesterol weight loss tea detox tea – 8 Oz Bag
- №3 — Mrs. Anderson’s Baking Ceramic Pie Crust Weights, Natural Ceramic Stoneware