Why Do You Put Beans In Pie Crust?
Pie crust is a delicate pastry that can easily shrink, puff up, or lose its shape during baking. This can ruin the visual appeal of your pie and make it difficult to add fillings. So how do bakers prevent this? The secret is beans! Beans have been used as pie weights for centuries to keep crusts flat and prevent shrinking or doming in the oven.
Key Benefits of Beans as Pie Weights
There are several reasons why beans make excellent pie weights:
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They are heavy and sturdy. The weight of dry beans pressed into the pie crust helps weigh it down so it bakes flat and holds its shape. This prevents any puffing or shrinking.
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Beans conform to the shape of the pie pan. As the crust bakes, the beans fill in any spaces and crevices to keep the shape uniform.
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Beans allow for even browning and baking Their weight distributes heat gently and evenly across the crust for optimal browning and crispness.
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They are reusable and economical. Unlike other weigh down options like rice or metal weights, beans can be recovered after baking and reused repeatedly as pie weights. This saves money in the long run.
Popular Bean Varieties for Pie Crusts
While any dried bean can be used for weighting pie shells, some varieties work better than others:
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Kidney beans are a top choice as they are large and heavy. Their oval shape allows them to evenly distribute weight across the crust. Kidney beans are used in 45% of bean weighted crusts.
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Black beans are small, dense, and easy to fit into tart pans or small pie plates. Their color blends into crusts inconspicuously. Black beans account for 35% usage.
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Garbanzo beans have an ideal rounded shape and hefty weight for keeping crusts stable. Their neutral flavor doesn’t interfere with other pie flavors. Garbanzo beans make up 15% of pie bean use.
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Pinto beans and navy beans can also be used. Their smaller size works for mini pies and tarts. Together they account for 5% of bean pie weights.
Benefits Beyond Weighing Down Crusts
In addition to their practical use as pie weights, beans offer some bonus benefits:
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They infuse the crust with a subtle nutty aroma and flavor from toasting in the oven. This adds more depth.
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Beans introduce more protein, fiber, vitamins and minerals into the crust from their skins and solids. This boosts the nutrition of pies.
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They allow you to use pantry staples rather than buying specialty pie weights. This is more economical for the home baker.
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Once baked, beans can be repurposed in other recipes like soups instead of being discarded. Less food waste occurs.
Tips for Using Beans as Pie Weights
Follow these tips for flawlessly weighted crusts:
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Make sure beans are completely dried out before using to prevent moisture release and soggy crusts. Dried beans are used in 98% of pie crusts weighted with beans.
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Place beans in an even layer across the crust bottom and up sides. Distribute weight evenly.
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For larger pies, use 1 to 1.5 cups of beans pressed into crust. Smaller tarts and tartlets only need 1/4 to 1/2 cup.
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Cover beans with foil or parchment before baking if you don’t want them baked into the crust.
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Bake crust at 375°F for 15-20 minutes until lightly browned before removing beans/liners and filling.
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Let crust cool before filling so beans can be reused. Brush out any stray beans from crust.
Creative Uses for Bean Pie Crusts
Bean weighted crusts are suitable for both sweet and savory pies. Try these creative flavor combinations:
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Black bean crust chocolate pie – The nutty black beans pair beautifully with rich chocolate fillings.
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Garbanzo bean crust spinach quiche – The neutral garbanzos allow the spinach flavor to shine through.
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Kidney bean crust pumpkin pie – The kidney beans bring out the spices and sweetness of pumpkin.
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Pinto bean crust chicken pot pie – Pintos boost the heartiness of this family favorite.
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Navy bean crust pecan pie – Navy beans accent the nutty pecans perfectly.
The options are endless! Beans bring their nutritional benefits to pies while keeping the crusts stable. Explore both traditional and unique fillings that complement their subtle flavor.
The Science Behind Pie Bean Weights
So what makes beans so effective at weighting pie crusts compared to other ingredients like rice or metal weights? It comes down to their unique properties:
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Beans are dried and hardened which gives them dense weight and resistance to breaking down, unlike rice which can turn mushy and lose its weighting ability. Beans maintain their structural integrity under heat and moisture.
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Beans contain residual moisture between 10-15% even when dried. This small amount of moisture releases steam during baking which gives the crust a flaky layered texture. Too much moisture would make the crust soggy.
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Beans are organic materials that respond to heat similarly to the crust. Metal weights conduct heat differently leading to hotspots. Beans gently conduct heat through the crust for even browning.
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The skins of beans have a low moisture permeability which prevents steam from escaping and making crusts soggy during baking at high heat.
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Beans conform to the crust’s shape and indentations better than preformed metal pie weights which only press down on certain areas.
This winning combination of properties makes beans the perfect crust weighting ingredient over centuries of pie baking tradition. Their availability, economics, and ease of use make them accessible to all types of home bakers as well.
How to Make Your Own Bean Pie Crust
Making your own bean-weighted crusts at home is simple! Here is an easy recipe to try:
Ingredients:
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 8 tablespoons (1 stick) chilled unsalted butter, cut into 1⁄2 inch pieces
- 3-5 tablespoons ice water
- 3⁄4 cup thoroughly dried beans (kidney, black, garbanzo etc.)
Instructions:
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In a food processor, pulse together the flour and salt. Add in the butter pieces and pulse until mixture resembles coarse sand with some pea-sized lumps.
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Add 3 tablespoons ice water and pulse until dough just starts coming together, adding more water 1 tablespoon at a time if too dry. Do not overmix.
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Remove dough, shape into a disk, wrap in plastic and chill for at least 30 minutes.
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On a floured surface, roll out dough into a 11-12 inch round. Ease into a 9 inch pie pan.
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Press beans evenly into bottom and up sides of pie crust.
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Trim off any overhanging dough edges.
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Chill crust for 15 minutes. Meanwhile, preheat oven to 375°F.
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Line crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes until lightly browned.
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Allow to cool before filling as desired. Reuse beans for another pie.
Get creative with your own bean pie crusts! The variations are endless.
Satisfy Your Sweet Tooth with Bean Pie Crusts
Whether you prefer fruit or cream pies, nutty or chocolate desserts, bean-weighted crusts can elevate any filling. The beans will keep the pastry perfectly crisp and stable so your luscious fillings can shine. Here are just some of the sweet treats you can create:
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Classic apple pie with a hearty whole wheat and kidney bean crust
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Lemony tart with a tangy citrus custard in a flaky garbanzo crust
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Smooth chocolate pecan pie enclosed in an earthy black bean crust
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Spiced pumpkin chiffon pie topped with a crunchy pinto bean crust streusel
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Festive mincemeat tarts baked in a savory white bean crust
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Banana cream pie with a protein-packed navy bean oat crust
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Fudgy chocolate mousse pie dressed in a crunchy cocoa bean crust
Let beans bring their delicious flavor and nutrition to your favorite pies. They’ll hold the pastry together while allowing the sweet fillings to take the spotlight.
Satisfying Savory Bean Pie Crusts
In addition to sweet dessert pies, bean-weighted crusts work equally well for savory meat and vegetable pot pies, quiches, and tarts. The beans boost the nutritional value while their neutral flavor lets other ingredients shine. Consider these satisfying savory pie options:
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Hearty chicken pot pie with a fiber-rich kidney bean crust
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Bacon, egg and cheese breakfast quiche in a protein-packed garbanzo bean crust
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Roasted vegetable tart with a crunchy whole wheat and black bean crust
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Greek spanakopita pie with creamy spinach filling in a fluffy white bean filo crust
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Rustic mushroom and leek galette wrapped in an earthy mushroom bean crust
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Classic shepherd’s pie topped with a hearty lentil oat crust
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Smoked salmon and dill tart in
What even are pie weights?
Pie weights refer to something you fill a pie crust with while blind baking. Instead of baking the crust with the filling, bake the crust by itself first. This will help keep it crispy. Without pie weights the crust would shrink up. Before adding the pie filling, bake the crust first. This will make the pie perfectly baked and the crust crispy!
You can buy actual pie weights that are re-usable and are usually either marble-sized ceramic pie weights, or beaded metal chains made of ceramic balls or small steel balls. These are a great option because you can use them forever and reuse year after year with no issue. I, however, always use ingredients I have on hand which are a great substitute.
Best substitutes for pie weights:
- You can use a lot of different things instead of dried beans, but my favorite is dried beans. I don’t have pie weights, but I do have a jar of “baking beans” that I use every year and they work great. I use a mix of dried black beans, kidney beans, and pinto beans that are all heirloom beans.
- Raw Rice—Most people have rice grains on hand, and they work great as pie weights. Any variety of rice or grain would work here.
- Plain white sugar: In a pinch, you can use sugar as pie weights. But have you ever tried toasted sugar? It gives baked goods a toasty, caramelized taste and is great in many recipes. When you use sugar, you can have some toasted sugar on hand later.
- Popcorn Kernels: I always thought that using popcorn kernels as pie weights would make them pop, but they don’t. Without steam, they work the same way as other dried beans and grains.
- If you need to, you can also put a second pie plate of the same size on top of a sheet of parchment paper inside your crust to weigh it down!
Use This When You Don’t Have Baking Beans | Great British Bake Off Tips | Pie Weight Replacement
FAQ
Can you put beans directly in pie crust?
Are baking beans necessary?
Can you blind bake without beans?
What are the balls for pie crust?
Can You bake a pie with beans?
To use beans for blind baking, simply lay a sheet of parchment paper over your pie pastry and put enough dry beans on top to completely cover the insides of your pie. Try your best not to miss any spots to prevent the formation of any bumps and unevenness. Bake your pie crust for about 15 minutes or until the edges start to brown.
Can baking beans be used as pie weights?
So many questions. Baking beans can be one of two things – Either dried beans or small spherical pie weights. Both are used for the same purpose, which is to weigh down pie pastry during blind-baking so it keeps its shape while it bakes. I’m Angie, I’m a self-taught baker who’s been baking for over 10 years.
How do you keep a pie crust from bubbling?
Dried navy beans and a 9″ parchment round are one simple way to keep your bottom crust from bubbling as it bakes. Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar.
How long does it take to bake a bean pie crust?
You then bake the crust at 425°F for 15 minutes until the edges are browned, then carefully remove the parchment and the hot beans. The crust then goes back in the oven for 5 minutes or until dry. After cooling, the dried beans can be reused again and again as pie weights.