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Chicago Metallic Ventilated Pie Weight

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

  • Material: Carbon steel and silicone
  • Care: Dishwasher safe
  • Dimensions: 6¾" d
  • Made in China
  • 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
3.7 / 5.0
3 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
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
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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
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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.
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November 23, 2014

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