Everyone who's ever baked a blind crust knows that sinking feeling: you pull it from the oven, and the bottom has bubbled up like a lumpy balloon, the sides have slid down the pan, and all that careful crimping work went to waste. You don't need fancy specialty tools to fix this, and you definitely don't need to run to the store mid-bake. That's why 8 Alternatives for Pie Weights are exactly what every home baker needs in their back pocket right now. Most home bakers don't own official pie weights, and even if you do, they get lost, dirty, or you just don't have enough for a deep dish crust.

Blind baking isn't just for fancy bakery pies. You need it for custard pies, cream pies, lemon meringue, quiches, and any filling that cooks faster than the crust. Official ceramic pie weights work great, but they cost $15-$25 on average, and 62% of home bakers surveyed by the American Home Baking Association reported they have never purchased a set. Instead of wasting money on single-use tools, you almost certainly have perfect substitutes sitting in your pantry right now.

In this guide, we'll break down every substitute, how to use them correctly, what crusts they work best for, and the common mistakes to avoid. No more guessing, no more ruined crusts, no more last minute grocery runs. Every option here has been tested by real home bakers, and each one performs just as well (and in some cases better) than store bought weights.

1. Dried Beans

Dried beans are the most classic pie weight substitute, and for good reason. They're heavy, heat evenly, and almost every household has at least a half pound sitting in a cabinet somewhere. You don't need fancy beans either: old, expired beans that you wouldn't cook for dinner work perfectly here. In fact, most bakers keep a dedicated jar of "pie beans" that they reuse for years.

To use dried beans correctly, follow these simple steps:

1. Line your crimped crust with parchment paper, pressing it firmly into the corners and up the sides
2. Pour dried beans into the crust until they reach ¾ of the way up the sides
3. Bake according to your recipe's blind bake instructions
4. Let cool completely before removing the beans and parchment

Never pour beans directly onto the raw crust, they will stick and leave tiny holes all over your finished bake.

Dried beans work best for standard 9 inch pie crusts and deep dish quiches. One pound of dried beans is enough for one regular pie crust, you will need two pounds for a deep dish pan. Avoid using small lentils, they can slip through small tears in the parchment and get stuck in your crust.

One important note: beans used for pie weights will never cook properly for eating. Don't try to use them for soup after. Just label a jar, keep it with your baking supplies, and they will last for 10+ years with no maintenance.

2. Uncooked Rice

Uncooked rice is another pantry staple that makes an excellent pie weight substitute. It's slightly lighter than beans, which makes it ideal for delicate pastry crusts that can get crushed under too much weight. Most people don't realize that rice distributes heat more evenly than many commercial pie weights, actually resulting in a more consistent crust bake.

Here's how rice compares to standard ceramic pie weights:

Feature	Uncooked Rice	Ceramic Pie Weights
Heat distribution	Excellent	Good
Average cost	$0.50 per lb	$3.00 per lb
Reusable lifespan	8+ years	15+ years

When using rice, always use long grain white rice. Brown rice has natural oils that can transfer a faint nutty flavor to your crust if you reuse it many times. Don't pack the rice down, just pour it loosely into the parchment lined crust. You can gently shake the pan once to settle it evenly, but don't press on it.

Rice is also the best option if you are baking a very small tart or mini pies. The small grains fit perfectly into tiny pan corners that larger beans or weights can't reach. Just like beans, keep a separate bag of baking rice and never cook it for eating.

3. Granulated Sugar

Granulated sugar is the secret weapon many professional bakers use instead of store bought pie weights. Most home bakers never even think of this option, but it works incredibly well. Sugar is fine grained, distributes weight perfectly, and actually absorbs small amounts of moisture from the crust as it bakes, resulting in an extra crisp bottom.

There are a few rules to follow when using sugar as a pie weight:

• Always use plain white granulated sugar, not brown sugar or powdered sugar
• Line your crust with two layers of parchment paper to prevent sticking
• Do not reuse sugar more than 3 times for baking weights
• Allow sugar to cool fully before pouring it out of the pan

The biggest bonus to this method? After you use sugar as a pie weight, you can still bake with it. It will be slightly toasted, which adds a nice subtle caramel flavor to cookies, brownies, or coffee cakes. You don't have to waste it at all, unlike beans or rice.

Sugar is the absolute best option for butter pie crusts and any recipe where you want an extra crisp, non-soggy bottom. It works equally well for shallow tarts and deep dish pies. Just remember that sugar gets hotter than most other weights, so check your crust 2 minutes early the first time you try this method.

4. Clean Pennies

Clean copper pennies make surprisingly effective pie weights. They are dense, heat very evenly, and are small enough to fit perfectly into every crevice of your pie pan. Before you dismiss this idea, know that this was the standard pie weight used by home bakers for nearly 100 years before commercial ceramic weights hit stores.

Follow these safety guidelines before using pennies:

1. Only use pennies minted before 1982, which are solid copper
2. Wash them thoroughly with dish soap and hot water
3. Boil them for 10 minutes and dry completely before first use
4. Never place pennies directly on raw dough, always use parchment paper

Modern pennies made after 1982 have a zinc core that can release fumes when heated, so stick to older ones. You only need around 50 pennies for a standard 9 inch pie, which is far less volume than beans or rice. This makes them perfect for storing in small baking supply drawers.

Pennies will last forever if you keep them clean. Many bakers have a small pouch of baking pennies that have been passed down through generations. Just wipe them off after each use, and they will work perfectly for decades.

5. Metal Ball Bearings

If you have any spare metal ball bearings lying around from home repairs or old toys, they make excellent pie weights. Solid steel bearings are extremely dense, so you need far fewer of them to hold down your crust. They heat consistently and will never warp or break with normal use.

Here are the pros and cons of using ball bearings:

Pros	Cons
Extremely long lifespan	Can scratch pie pans if dropped
Very little storage space needed	Get very hot, use tongs to remove
Perfect even weight distribution	Must be washed thoroughly after each use

Always use smooth, uncoated steel ball bearings. Avoid any that have grease, paint, or rust on them. Wash them with hot soapy water before your first use, and dry them immediately after every bake to prevent rust.

This is the best option for frequent bakers who blind bake often. Once you have a set of ball bearings for baking, you will never need to buy commercial weights. They perform identically to professional ceramic weights at a fraction of the cost.

6. Popcorn Kernels

Unpopped popcorn kernels are another great pantry substitute for pie weights. They are light, uniform in size, and distribute weight very nicely across your crust. Most people always have a bag of popcorn somewhere in the kitchen, making this a great last minute option.

When using popcorn kernels as weights remember:

• Use plain unseasoned kernels only
• Do not leave them in the oven long enough to pop
• Shake the pan gently to settle kernels evenly
• Replace them after 4-5 uses, as they will dry out over time

The fun bonus of this method? If you accidentally leave them in a little too long, you will have fresh warm popcorn waiting for you when you pull the pie out of the oven. Just don't eat any kernels that touched parchment paper that had raw dough on it.

Popcorn kernels work best for shallow tarts and thin pastry crusts. They are light enough that they won't crush the sides of delicate crimped edges, while still heavy enough to stop the crust from bubbling up during baking.

7. Glass Marbles

Glass marbles are the perfect pie weight substitute for anyone who has kids, or just kept their old childhood marble collection. Solid glass heats very evenly, will not absorb odors or flavors, and can be washed and reused infinitely.

To use marbles correctly follow these steps:

1. Check each marble for cracks or chips before use
2. Wash with warm soapy water and dry fully
3. Place a single layer across the bottom of the parchment lined crust
4. Add extra marbles around the edges to hold the sides down

Never use painted marbles, as the paint can release fumes when heated. Stick to plain clear or solid glass marbles only. You will need around 30-40 standard marbles for a 9 inch pie crust.

Marbles are great because they are easy to clean, easy to store, and you can see through them to check how the bottom of your crust is baking without removing all the weights. This is a huge advantage over opaque weights like beans or rice.

8. Another Pie Pan

This is the simplest substitute on the entire list, and almost no one thinks of it. If you have a second matching pie pan, you don't need anything else at all to blind bake a perfect crust. This method works faster than any other option, and requires zero extra supplies.

Here is how to use a second pie pan as a weight:

• Crimp and dock your crust normally in the first pan
• Lay one sheet of parchment paper over the top of the raw crust
• Press the second pie pan directly down into the first pan, on top of the parchment
• Bake the entire assembly exactly as you would with weights

This method holds the entire crust perfectly flat, no bubbling, no sliding sides, no lumps anywhere. It works especially well for pre-baked graham cracker crumb crusts, which are notoriously hard to weight evenly with loose items.

The only downside is you need two identical pie pans for this to work correctly. If they are different sizes, the top pan will not sit flat. If you bake regularly, buying a second cheap pie pan is cheaper than any set of commercial weights, and you will use it for actual pies too.

At the end of the day, you don't need special tools to bake perfect pies. Every one of these 8 alternatives for pie weights works just as well as commercial options, and most are already sitting in your kitchen right now. The best substitute for you will depend on what you have on hand, what type of crust you're baking, and how often you blind bake. Don't be afraid to test different options next time you bake, even experienced bakers switch between these depending on the recipe.

Next time you're getting ready to blind bake a crust, skip the last minute trip to the baking supply store. Grab whatever substitute you have nearby, follow the simple tips we covered, and you'll get a perfectly flat, evenly baked crust every single time. If you try one of these methods, make sure to come back and tell us how it worked for you in the comments below, and share this guide with any baker friends who struggle with bubbly crusts.