Blind-baking a pie requires you to roll out the dough, fill the pie plate, then bake it unfilled until it is crisp and golden, but the crust will likely slump, bubble, and misbehave in the oven. A common solution to this problem is a pie chain, a string of stainless steel beads you coil in the crust to hold it in place, but there are better choices to weigh down your pie dough.

A 10-foot beaded pie chain weighs about 7 ounces, whereas a box of ceramic pie weights weighs anywhere from 1.2 to 2 pounds, which is enough heft to hold down that unwieldy crust. In addition, a pie chain will not cover the bottom of the pie completely, so the crust will likely bubble up between the chains, whereas pie weights can be spread out easily.

Ceramic pie weights, metal pie weights, dried beans, and sugar all have the requisite strength to hold your pie crust in place better than a pie chain. Simply line the crust with parchment paper before you add the weights, then carefully lift it and set it aside to finish making your pie.