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Nov 17, 2003 02:28 PM

Rice as Pie Crust Weight

  • j

I blind baked a crust the other day and used rice as the weight. My question is once you have used the rice in this manner and subjected it to the heat of the baking process do you have to throw it out or can you cook it as you would if it wasn't baked in the oven?

I'm not trying to be cheap here, since I am well aware you could just save the rice and use the same batch each time. I'm just wondering if the heating process does anything to the rice or not.


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  1. You can re-use it as a pie weight multiple times, but I definitely wouldn't use it to make cooked rice.

    1. Keep the rice or dried beans that you use as pie weights in a separate mason jar or other container, labled "pie weights", so they never get mixed with other rice or beans. Definitely do not use for consumption.

      1. I'm not sure why the other posters are cautioning you on using the rice. I often toast my rice before I cook it. What you are doing doesn't seem very far removed from that concept. Why don't you try making a small batch and let us know how it comes out?

        1. My mother came to visit a few years back and made a pot of coffee out of the beans that I used as pie weights. I can definately say that it was not fit for consumption but they sure did grind up nicely.

          1. c

            I honestly can't speak about rice, but let me just say once and for all that you CANNOT cook and eat beans you've previously used as pie weights. Trust me. Tried it not too very long ago, and it was some nasty, inedible stuff.

            4 Replies
            1. re: cheeseandchocolate

              When you soak dry beans, the water gets in through 2 little openings in the outer skin, which will shrink and close up in very old dry beans, accounting for why those take a long time to soften, if they ever do. It's easy to understand how oven heat would also shrink those openings. There would be no harm in trying to soak and cook them - if they remain hard or taste bad all you've lost is the energy used, and some time. Don't use any other ingredients with them unless the results of a plain soak/cook are acceptable. Keep meaning to do something about my pie-beans, since I bought ceramic pie weights. You can also weight a crust by placing another, identical pan, on top of it. Then invert your "dough sandwich" and bake - turning it upside down prevents the sides from slipping away from the rim.

              1. re: greygarious

                Guess I am quickly becoming the queen of "antique" ingredients. This post having reminded me about the jar of Great Northern beans that's been at the back of the cupboard since at least Y2K, I got them down today. Did the boil-then-soak-for-an-hour quick soak, and simmered them till done. I lost track of time - probably 2+ hours. More of them split than in newer beans but the overall texture and taste are fine. However, I probably only weighted pie crusts with them 2 or 3 times.

                1. re: greygarious

                  I tried rice as a weight today, and when then outer crust was brown, I removed the rice and the pie was still raw on the bottom. Help..... Should I have cooked it a t a lower temp.??? Help

                  1. re: ron89502

                    I remove the beans and foil (I always line the crust with foil before adding beans) and then continue to bake for another few minutes to set and brown the bottom.