Mrs. Anderson’s Baking Ceramic Pie Crust Weights, Natural Ceramic Stoneware
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- Mrs. Anderson’s Ceramic Pie Weights bake empty pie shells, known as blind baking, without them shrinking, bubbling or buckling
- Made from natural, food-safe ceramic stoneware; heat resistant to 480-degrees Fahrenheit; includes convenient storage container
- Individual beads are easy to place and arrange as needed; effectively weighs down pie dough to keep bubbles from forming and transfers heat evenly
- Blind bake pie crust for banana cream and chocolate cream pie, lemon meringue, strawberry rhubarb pie, banoffee pie, and more
- Easy to use; great for any size frozen and homemade pie crust; wipe clean with a dry cloth or hand wash in warm, soapy water; dry thoroughly before storing
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Mrs. Anderson’s Ceramic Pie Weights prevent empty pie shells from shrinking, bubbling and buckling during the baking process. Baking empty pie shells, or blind baking, couldn’t be easier! Whether using frozen pie crust or perfecting homemade pie crust from scratch, they weigh down the bottom of the pie dough to help reduce shrinking and keep air bubbles from forming. It’s a useful addition to baking accessories, the individual beads are easy to place and arrange as needed for any pie size. Heat transfers evenly so crusts bake to a perfect golden brown. Blind bake pie crust, cool, and fill for classics like coconut cream pie, banana cream and chocolate cream pie, lemon meringue, strawberry rhubarb pie, banoffee pie, and more. Made from natural, food-safe ceramic stoneware to be strong, durable and reusable. Heat resistant to 480-degrees Fahrenheit. Includes convenient storage container. Wipe clean with a dry cloth or hand wash in warm, soapy water. Allow them to air dry thoroughly before storing. Brought to you by HIC Harold Import Co.
This packet of reusable pie weights contains plenty of pea-size ceramic beads to cover the bottom of an unfilled piecrust, preventing the shrinking that can occur while baking. To use, press the crust into the pan, prick with a fork, line with aluminum foil or wax paper, and fill with pie weights. Bake according to crust recipe, cool, and then remove the liner and pour the weights into a colander to continue cooling. Wash the weights, and then store them in their original plastic container or in a jar. --Jennifer Harris
Top reviews from the United States
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So if you need insufficient coverage of too light weights that will be difficult to keep clean, these pie weight balls are a great choice. Otherwise, they are a complete waste.
Bonus: balls come with and leave a white powder residue. Great if you like a little Taiwanese cereamic dust in your pie filling.
If you line your crust with foil or parchment, these little babies do a good job of distributing heat evenly, and they won't nestle in or (obviously) leave any particles behind in your pie. Remove them after ten minutes or so and keep baking to dry out and brown the bottom of the crust.
My complaints are in line with everyone else's: one box is not enough to hold up the sides and "lock" them in place during blind baking, although it's much better than nothing (or wasting a ton of rice), so consider the price doubled and get two; and the storage box is a joke, but I could see that before buying. I keep mine in a jar.
Top reviews from other countries
Creo que debes comprar por lo menos dos cajas y la verdad, mejor compra una bolsa de 1 kilo de frijoles en el super y úsalos en lugar de algo como esto.
La idea de poner peso al cocer la pasta de pay sin relleno, es que no se mueva y no se infle, pero el peso debe estar bien repartido en toda la superficie y sobre todo por los lados. Estas bolitas están un poco grandes y como ya dije, no son suficientes ni tan pesadas.
I was expecting them to be heavy, as if they were made of glass - they're some weird white chalky material - they don't feel much like ceramic at all - I don't want them in contact with my food.