Mrs. Anderson's Baking Ceramic Pie Weights
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- Weights hold pastry in place while it bakes
- Pie weights prevent pie shells from blistering and shrinking while they bake
- Ceramic weights conduct heat evenly
- Easy to clean after baking
- Packaging becomes a storage container for the weights
This item is available because of the Add-on program
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Top Customer Reviews
Only complaint: the manufacturer's claim that "packaging can be used for storage" is absurd. The plastic packaging might be re-usable for some purpose, but it's virtually impossible to get the beads back into the package without spilling. I use a ball jar.
They worked best when i took a sheet of parchment paper, crumpled it up into a softball size wad, than loosely pulled it open and settled it on to the pie crust. Scatter the weights around in the paper. Somehow the tension between the crumples and the weights were effective....much more so than laying a flat piece of parchment in the shell. With the flat parchment, (or tin foil, I tried both) I found it left the bottom a bit greasy, and the one box wasn't enough to suppress all the bubbles. Do not use the weights without any liner in the crust...you'll have a real fun time like i did picking them out of the crust at the end!
Yes, they were dusty, I just rinsed them off. I've rinsed and dried them each use with no issues. The box isn't great, but I'm careful with it, it will last for a while. It just has to sit on a shelf, it's not like I'm playing foot ball with it.
In the end, I am going to buy another box, because even with this crumpled paper method, I feel the quantity is a bit skimpy, but it's not completely necessary.
America's Test Kitchen uses these pie weights, or something so similar I can't tell the difference, for pre-baked pie crusts. They suggest laying a piece of parchment paper in the bottom and then adding 2 cups, which is 2 containers, of pie weights. Bake the crust at 375 for 25 minutes, remove weights and parchment paper, and bake an additional 10-15 minutes. The addition of parchment paper keeps the weights from sticking to the crust and serves as a container to remove them.
The box the weights came in is heavy plastic, as thick as the disposable food storage containers, so I don't think it's flimsy and it stays closed for me. I must say, the packaging they show for the product is totally different than what I received so maybe they have changed it and need to update their pictures.
1. These weights would store just fine in the box. They won't last forever, but it'll certainly last for a few years with some care. And anyway, put 'me in a mason jar and let the concern go out the window...
2. You do not need more than one container for a standard 9" pie crust - there are plenty here to cover nicely and do the deed.
3. Yes, there is some ceramic powder in the box when they arrive; the question is so what, or maybe whataya care? The product is fine and dandy! Rinse and dry 'em and go to town!
OK, that said, lemme say this: I've used beans forever, and these rock, they're great, they ARE a better mousetrap! The heat-sink qualities of ceramic are a plus, the shape is perfect and they do a bang up job when blind baking. Well worth your money!
Most Recent Customer Reviews
These ceramic pie weights work perfectly! I have never used any of these before and they worked beautifully in my blind-baked pie shell for my Lemon Meringue Pie. Read morePublished 1 day ago by Sharon Anderson of KCMO
Solid and heavy, these are excellent pie weights. I've used them many times with success. My one small quibble is that one package really isn't enough for a pie crust, especially a... Read morePublished 7 days ago by Theresa Vaughan
They fall down my drain from time to time but they are awesome for making pie & tart crusts perfectPublished 12 days ago by Ian M. Geisler
Wish I had not waited so long---would have enjoyed them years ago!! Good product (as long as you remember to line pastry with the parchment paper first...(lol)Published 16 days ago by Mama Duck
The weights work well enough. They're heavy and they keep my pie crust from puffing up too much. The only problem I have is that there aren't enough of them! Read morePublished 17 days ago by Jenna Kunc
I haven't had a chance to use them but they are great and I'm glad to have them.Published 26 days ago by Sharon Beck