You do not
need pie weights.
Not exact matches
To make a baked tart shell with no bubbling, you'll
need to use
pie weights.
We freeze the tart shell because it
needs to be pre baked, only I don't want to fuss and do the usual covering the crust with parchment paper and filling it with
pie weights.
If you want to use this for an 8 - 9 ″
pie that uses a filling that doesn't
need to be baked, fill the crust with
pie weights and bake at 375 ˚F for 10 - 15 minutes, or until the edges are slightly golden.
I am the kind of person that usually pre-bakes a crust, but doing it this way saves a step and also you don't
need to weigh the dough down or anything with
pie weights.
My father - in - law absolutely loves mince meat
pies, but he really
needs to lose
weight and cut back on all of the carbs.
Remove parchment paper and
pie weights, fill with
pie filling and bake as
needed.
Grandma doesn't
need to be told, however innocently, that her
pie is runny, and the bagger at the grocery store doesn't
need a preschooler's advice to lose a little
weight.
Consider the
weight of your
pie pan / plate and the cake you will be placing on it when you are choosing your knickknacks because they will
need to be strong enough to act as a support.