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You can use lentils as a pie weight alternative much the same as you can beans and rice. Upside. Estimating you use 1 lb and choose lentils from Amazon for $0.14/ oz - cost is $2.24; The bad. And much the same as beans, they won't be ideal for cooking meals after using them as pastry weights.
What Are Pie Weights? Types, Substitutes, & How to Use
Uncooked beans or rice: This is probably the most commonly recommended pie weight substitute. Just line the bottom crust with parchment, cover with uncooked beans and bake. Note that baking the beans this way means you can't cook those beans later. The good news is you can use them over and over as pie weights.
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Add the lentils, diced tomatoes, and stock. Bring the mixture to a boil, then reduce the heat to a simmer until the lentils are tender and most of the liquid has been absorbed. Season with salt and pepper, then stir in the soy sauce and peas. Spread the mashed potatoes over the top of the lentil filling.
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The raw pastry shell is usually lined with foil or parchment paper and filled with baking beans or pie weights before being put into the oven, as this prevents the base from puffing up. "Baking beans" can be rice, beans, lentils or you can buy special ceramic pie weights. Unfortunately if you use rice, beans or lentils then they are not really.
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Dried Beans. Dried beans are the perfect size and shape to weigh down your pie crust—this is probably the most common sub for pie weights. Set aside a bag of dried beans for this purpose, because you can't cook and eat them after they've been used. AlexeyBorodin //Getty Images. 5.
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My favorite pie weights are dried beans, which can be used over and over (mine are several years old) and exceedingly cheap. innoabrd November 7, 2010 Pie weights aren't very much and you can use them for years and years.
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To use the pie weights, lay your uncooked pie crust  in your pie plate. Place a sheet of aluminum foil on top of the crust and gently press it down until it covers the bottom and sides of the crust. Fill foil with pie weights and bake as your recipe directs. The weights are generally removed halfway through baking to give the bottom of the.
What can I use instead of pie weights? The Baker Chick
Assembly + Bake. Preheat the oven to 400 degrees F. Then transfer the cooked lentils and sautéed vegetables with the gravy to your casserole dish and mix well. Top with the mashed potatoes and use a fork to create a crisscross pattern, if desired. This will make the top layer crispier when baking.
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In any case, the answer may surprise you. Yes, lentils can be used as pie weights; but there's more to them than meets the eye. Despite the fact that lentils can provide an effective weight to your pie, there are nuances and considerations to consider in order for your pie to be as delicious as it appears.
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Heat a tablespoon of oil in a large sauté pan. Add the chopped onion, celery and carrot along with a pinch of salt. Cook over low to medium heat for about 20 minutes, stirring often to avoid the onion burning. Once the onion has softened add the garlic and cook for a minute.
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Pie weights are typically small, somewhat heavy objects that are used to weigh down a pie or tart crust with it is being blind baked, to prevent the crust from pulling away from the sides of the pan. Pie weights can come in many different forms. Small ceramic balls are one of the most popular varieties, although stainless steel balls are also.
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Chill the crust for at least 30 minutes to help prevent shrinkage. Bake the weighted pie crust in a pre-heated 375F oven for 25 minutes. After 25 minutes remove the pie crust from the oven, and carefully lift out the parchment with the weights. Fill the blind baked pie crust with your filling and bake the filled pie as your recipe directs.
What Are Pie Weights? Types, Substitutes, & How to Use
1. Dried Beans or Lentils. Dried beans are the most commonly used pie weights substitute. Smaller beans are the perfect size and easily mold into all the corners of the crust, but any size of beans will work. And the same beans can be used over and over for all your blind baking needs.
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Credit: Brittany Conerly. You'll know your pie is properly par baked if it looks set, but not doughy, and you can easily rotate it and remove it from the pan. If the dough sticks to the bottom of the pan, that means it's soggy and needs more time. Erin's rule of thumb is to par bake the crust at 425°F for 12 to 15 minutes with the.
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Dried beans are an inexpensive and effective option for pie weights. To use dried beans, simply place your raw pie crust in the pie dish, and then pour the beans over the dough. The beans should be evenly distributed and should fill the pie crust up to the edges, so that the dough is completely covered.
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Same as beans, rice popcorn kernels can also be used as a pie weight. Line parchment paper and cover with popcorn kernels. You will get the same even better results as using pie weights. 4. Sugar. Sugar is maybe the best substitute for pie weight. It conducts the heat evenly, so the pie crust will be perfectly baked.