Do you do this?
, where she explains her reasoning for swapping in sugar in place of other types of pie weights:
My kitchen and budget are too tight to accommodate a bag of ceramic pie weights or marbles, and I'd rather save rice and beans for dinner. It's not that weights aren't essential, only that my go-to choice is far less traditional: plain white sugar. For one thing, it's something that any baker has in abundance, and, at seven ounces per cup, it's wonderfully heavy.
As you can see in Parks' Instagram photo above, the sugar gets faintly caramelized after a serving a round of pie duty. She suggests cooling the sugar to room temperature after use and transferring it to an airtight container. The sugar can be used as you would regular granulated sugar, but it can also be reserved for a few more rounds of work as a pie weight, until it turns pale tan.
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