The diameter of the pie weight should be at least 8"" and the silicone edges should be extended to reach up to the top of the pie pan. Crust sides will puff up as well as the bottom, so they need to be flattened against the sides of the pie pan. This pie weight needs to be redesigned, or several sizes offered according to the diameter of the pie pan used
I have used this twice now. I used beans and tin foil for pie weights before. This makes a nice bottom, but the red plastic sides could be longer. It only goes half way up the pie shell, so the crust puffs out over it. That makes it sometimes difficult to pull out. And then you have indentations in your crust sides. Of course, your pie filling will cover it up, but I like it to look a little nicer.... just my preference! And it is a bit hot to pry out....the red plastic is ok, but you don't want to touch the metal
I used pie weights, beads, beans, aluminum foil and parchment paper items in the past. This item is non-stick, easy to use, clean and store. I will never go back to the old ways again. I refrigerate my crust overnight and blind bake at 425F from 20 mins, remove pie weight, eggwash and bake additional 10 minutes at 350. Crust did not puff over silicone and easily removed.