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Chicago Metallic CMB033 Pie Weight for 9 to 11-Inch Pies

4.3 out of 5 stars 148 customer reviews
| 7 answered questions

List Price: $14.99
Price: $9.89 & FREE Shipping on orders over $35. Details
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  • Single piece pie weight keeps crust flat while baking
  • Designed with perforations to allow airflow; single piece design for easy removal
  • Top rated by Cook's Illustrated magazine
  • Accommodates 9-11-inch pies; oven safe to 450DegreeF
  • Top rack dishwasher safe; use caution when removing pie weight after use
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Frequently Bought Together

  • Chicago Metallic CMB033 Pie Weight for 9 to 11-Inch Pies
  • +
  • Talisman Designs Adjustable Pie Crust Shield, BPA-free Silcone, Red, Fits 8.5" - 11.5" Rimmed Dish
Total price: $17.88
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Package Quantity: 1 | Style Name: Red
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Product Description

Package Quantity: 1 | Style Name: Red

Chicago Metallic Baking Essentials is a new line that is sure to complement the best bake ware. With its modern, dark-stained wooden handles, stainless steel accent pieces and high grade silicone heat-resistant up to 500-Degree, these essentials are a key ingredient to any baker's recipe. The Chicago Metallic pie weight keeps crust flat during blind and par baking. Perforations allow airflow to prevent soggy crust and allow for even baking. The single piece design allows for easy removal and it accommodates pie pans from 9-11 Inch.

Product Details

Package Quantity: 1 | Style Name: Red
  • Product Dimensions: 8.5 x 8.5 x 0.4 inches ; 6.1 ounces
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • Origin: China
  • ASIN: B00DGCU0J0
  • Item model number: CMB033
  • Average Customer Review: 4.3 out of 5 stars 148 customer reviews
  • Amazon Best Sellers Rank: #5,319 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Customer Reviews

Top Customer Reviews

Style Name: RedItem Package Quantity: 1 Verified Purchase
After reading about this in Cook's Illustrated, I was ready to take a chance on it to be able to bypass lining every pie with foil and corralling a plate full of pie weights, especially as I often bake two pies at a time. Then I read some of the less-than-positive customer reviews and decided to order only one instead of two in case I was disappointed with it. Now that I've used it, I wish I had saved time and postage and bought two, as it worked beautifully in my ten-inch pie plate. My crust firmed up perfectly, browned well and DID NOT SHRINK AT ALL. I don't know what was different between my experience and that of Gentle Reader and karmina, but I am thrilled with how my crust came out. I didn't have to do anything special, it just came out perfect. Now I need to order a 2nd one!
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Style Name: RedItem Package Quantity: 1 Verified Purchase
The reviewers who report that the sides of their pies shrinking or sliding are improperly blaming this product. It's really important that you chill your pie shell for about 1/2 hour in the fridge or 15 in freezer before popping it in the oven. If you are finding your pies not cooked enough on the bottom, make sure your rack is on lower rung in your oven.

I used to use ceramic pie weights and they were a pain to use. This gizmo is far easier to use and cleans up nicely. I did cook my pies a smidgen longer to ensure that the bottoms were cooked enough but I've learned (Cook's Illustrated!!!) that you MUST chill your pie shell before baking to prevent shrinkage, I've had enough pie shrinkage before I learned but none afterwards.

So far two quiches baked in pre-made crusts straight from the freezer worked great. The next time I do pie from scratch, I'll likely err on the side of baking the blind shell longer than I would have before but I expect to get equally good results as I did this week with pre-made,
2 Comments 27 of 27 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Style Name: RedItem Package Quantity: 1
I use Pyrex pie plates, and I have used beans and foil for blind baking for as long as I've baked pies. I somehow thought that this would be better, but it's not. It might work on a tart where the sides of the pan are shallow, but it's just too small for a standard pie plate. I put it in the oven, and within minutes, the pie crust was sliding down the sides of the pan. I had to pull it out of the oven and quickly foil on it and fill it with beans. I saved it, but it's no longer a pretty crust. Maybe, just maybe, it works for tarts, but unless I were baking a 6" pie (a size I don't happen to have), I wouldn't use it again. And BTW, I am an extremely experienced pie baker and I teach pie-making!
17 Comments 45 of 51 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Style Name: RedItem Package Quantity: 1 Verified Purchase
I would LOVE this product if it actually was big enough to extend up the sides of a nine-inch pie plate. It does not.
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Style Name: RedItem Package Quantity: 1 Verified Purchase
Chicago Metallic produces solid baking tools. Recently I purchased the Pie Drip Catcher and it is great. The Pie Weight is similar as it also has a removable silicon ring and it made of the same material. The pie weight worked fine in a 8" pie pan, but it may be a problem for larger pans. Still, it is much easier than parchment paper or aluminum foil and weights (beans or ceramic balls), which are difficult to remove. I had no problem lifting the weight out of the pan without damaging the crust--just used a fork to lift from the silicon ring.

I do, however, have another suggestion. Shirley Corriher in her book BakeWise recommended Commercial II perforated 9" pie pans, also
made by Chicago Metallic. The pans are made of heavy-weight Aluminized Steel "for superior heat conduction and even baking." I am adding it to this review due to perforations on the bottom of the pan. While I have not tried this--but I am going to--it seems that inserting one of these pans over the unbaked pie dough for blind baking would serve as a similar or even superior weight--better fit on sides, and easier to remove and clean. The 9" pan also fits as a weight on my 8" pans. In addition, the pie pans serve a dual function (pan or weight) rather than the single function of CMB033 Pie Weight.
1 Comment 27 of 31 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Style Name: RedItem Package Quantity: 1
I wish I would have read the reviews first. I was suspicious when I saw that the silicone side did not come up the side of the pie plate. The bottom turned out just right but the sides slide down and could not be saved. This piece should be bigger so the silicone holds the sides in place. Just a bummer!
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Style Name: RedItem Package Quantity: 1 Verified Purchase
What a great idea--no more hassle of pie weights--only problem is, once you place this on your crust, it has a tendency to attach itself to the bottom during the baking process. Still trying to tweak this to stop that from happening.
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Style Name: RedItem Package Quantity: 1 Verified Purchase
one of the reasons for a pie weight is to keep the sides from sliding during baking, and this just doesn't do anything to keep that from happeng. It barely even reaches the sides. maybe it wold work if you were using those little throw away tin pie plates, but certainly not for anthing of any depth at all.
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