Can i use marbles as pie weights

The key is a very long bake in a glass pie plate so the juices thicken completely and the bottom browns. But for a custard pie like sweet potato or chess—the kind we turn to when the weather cools and the last of the summer fruits disappear—achieving a non-soggy bottom crust is a significant feat.

Unlike a fruit pie, you can't just bake and bake a custard pie until the crust is done or the filling will curdle. You must pre-bake the bottom crust of a custard pie, but this is a tricky step in the pie-making process. Just line the bottom crust with parchment, cover with uncooked beans and bake. Instead, check your pantry for dried beans or uncooked rice—both will work just as well as pie weights.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

This will prevent the filling from turning the crust soggy. So, you can without problem cook your quiche without first blind-baking the crust. Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim off any excess using a small serrated knife before filling. If you are pre-baking a store-bought frozen packaged crust, I recommend following the directions on the package for how to pre-bake that particular crust.

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