Chicago Metallic Pie Weight : One-piece ventilated pie crust tool keeps crust flat during blind baking, preventing bubbling or shrinking. Durable, nonstick-coated carbon steel pie weight provides proportionate amount of weight to prepare 9-11" Dia. pie pans. Eliminates the hassle of using dried beans or pin-pricking crusts. Perforations provide greater airflow and release heat evenly to maintain uniform pre-baking temperature and prevent air pockets. Silicone rim keeps crust sidewalls down and allows use with various size pans. Chicago Metallic pie weight works equally well with refrigerated pie crust or to pre-set pizza crust. Nonstick silicone ensures quick release, without sticking. Oven-safe to 450 F. Dishwasher-safe. Product Features Perforations prevent crust from bubbling or shrinking One-piece construction distributes weight evenly on 9-11" Dia. pie pans Eliminate the hassle of using dried beans or pin-pricking crust Perforations release heat evenly to maintain uniform pre-baking temperature, and prevent air pockets Silicone rim keeps pie base edge flat Works equally well with refrigerated pie crust or to pre-set pizza crust Nonstick silicone ensures quick release, without sticking
When I'm in the Kitchen, I become: Cooking Enthusiast
I tend to cook meals that are:Healthy
Cooking Idol/Inspiration:Cat Cora
I just used the new pie weight devise. ( I made a delicious Buttermilk Pie.) In the past I've used the stones combined with parchment paper. The pie weight was much easier, neater, and more effective. I suggest you remove the pie weight and bake the crust an additional 5 minutes or so to ensure the bottom gets crisp and golden. Next, I'm going to try it with fresh strawberry filling!