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Chicago Metallic Ventilated Pie Weight

Pie weights are used by experienced bakers to keep pie crusts flat and to prevent them from getting soggy.

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Description

Pie weights are used by experienced bakers to keep pie crusts flat and to prevent them from getting soggy.

Features Hide

  • Perforations provide greater airflow for a more evenly baked crust when par baking
  • The perfect size and shape for easy handling and storage
  • Silicone flaps keep the crusts’ side walls down
  • For use with various-sized pie pans (9"–11")
  • Featured in Cook’s Illustrated

Specifications Show

  • Material: Carbon steel and silicone
  • Dimensions: 6¾" d
  • Made in China

Care & Usage Show

  • Dishwasher safe

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Customer Reviews

4.0 / 5.0
4 Reviews
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Materials good but product not big enough
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
Was this review helpful? Yes (92) No (6) · Flag as Inappropriate
September 21, 2013
a pretty good product
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
Was this review helpful? Yes (47) No (0) · Flag as Inappropriate
December 10, 2013
Life Changer
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.
Was this review helpful? Yes (31) No (0) · Flag as Inappropriate
November 23, 2014
easy to use, easy to clean
It is a great item for pie bakers. Just put it in the pie, bake it and remove in a snap. I also like it as it can be put in the dishwasher separating the metal center from the silicon.
Was this review helpful? Yes (6) No (0) · Flag as Inappropriate
July 22, 2015
 

Questions & Answers

Browse 1 question and 50 answers
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Why did you choose this?
Sur La Table Store
No more bubbled crust.
Eleanor S on Feb 6, 2016
daughter-in-law bakes a lot of pies
nancy T on Jan 20, 2016
don't have one
Patricia P on Feb 5, 2016
I bake a lot and it looked like it would do a good job with pie crusts.
Carolyn T on Dec 14, 2015
 

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