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Chicago Metallic CMB033 Pie Weight for 9 to 11-Inch Pies
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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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Package Quantity: 1 | Style Name: Red
Top Customer Reviews
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,
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.
Most Recent Customer Reviews
I have used this twice as of today... Found it works but first time I used it the side if pie shell slid down.. Read morePublished 1 day ago by Ray O. Madsen
Have not made a pie since receiving this, but know it will work just fine.Published 1 day ago by Patricia D.
This works just as described; I just wish it was larger in circumference so that the red sides would hold up under the fluted crust to prevent it from falling in; I still had to... Read morePublished 10 days ago by Hugh J. Mills
As several others have said, this item doesn't seem to work well on standard (9") pies. The sides of the crust slide down during baking.Published 16 days ago by Cheryl