Pie Weights...

This is how I remember it...I met the talented Mrs. Chelsie Throckmorton at church (Victory's Crossing) a few years back and we have thankfully become really great comrades in the time since. She is one of the most genuine people I know...I want to be more like her in that aspect....oh and she is a great cook and has an amazing gift for baking. Now I can hold my own when it comes to cooking, but baking, um no. I know my strengths and that is not one of them, I'll leave that to the experts. But Chelsie's passion for trying new things and modifying recipes definately wears off on you! So on one of our early outings we were wandering around a mall and made our husbands accompany us into Sur La Table. We "ooooh-ed" and "aaahhh-ed" over all the fancy cooking tools. I stumbled upon a small clear bag filled with what appeared to be giant BB's (I'm from Montana so my mind automatically goes to guns). Large silvery metal balls labeled "Pie Weights." Being the non-baker that I am, I'm sure the quizzical look on my face clearly explained to my friend Chelsie that I had no idea what these small, metal, marble-like objects were. She says matter-of-factly, "They are Pie Weights." And she looks at me as if I should know what they are just from that, like she expected me to reply, "Oh OK, that's what those are." But I just looked at her with that blank look and she says, "You put them in the pie and it makes the crust not bubble, you know keeps the air bubbles out." So that gave me a nice flawed mental image of what a pie weight does. In that moment I reflected on my 30+ years of pie experiences. I've maybe baked two pies ever, but I've had the occasional piece of pie here and there. But I never remembered having to pick the pie weights out of the pie before I ate a piece...but maybe the baker did that? Is there a professional Pie Weight removal pastry chef? How much do they get paid to do such a tedious job? All of this running through my head after Chelsie's explanation. So I ask her if you have to pick the pie weights out of the pie before you eat it? My question was honest, genuine...I still had no clue. And she laughed....and laughed...and laughed. Then she explained in a little more detail the roll of pie weights until I finally understood. When you bake the crust of the pie before filling it, you can place pie weights (you could also use beans or rice) evenly over the bottom of the crust and it helps prevent bubbling! Then you take them out just before the crust is finished baking....and then....you put the filling in!!! I guess I just needed the play by play. Well there it is. Pink Socks will be explained later......you'll just have to come back!