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Mrs. Anderson’s Baking Easy No-Mess Pie Crust Maker Bag, 14-Inches
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- Mrs. Anderson’s Easy Pie Crust Maker for perfectly round pie crusts with a consistent thickness that bakes evenly without the floury, sticky mess
- Made from BPA-free plastic; strong, durable, reusable; stays in place when in use; transparent material displays contents clearly; lays flat to store
- Dust dough with flour, place inside Crust Maker and press flat with hand, zip Crust Maker closed and roll; for 11-inch, 12-inch and deep-dish pies
- Safely transfer delicate dough without it tearing; unzip Crust Maker, center pie dish face down on dough, hold both together and turn upright
- Great for rolling cookie, pastry, pizza, and pasta dough too; turn inside out and wash in warm, soapy water; dry thoroughly; instructions included
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|Sold By||Amazon.com||trying2sale||Amazon.com||MMP Living||Leemar Products||M&P Incredible Deals|
|Item Dimensions||4 x 3 x 6 in||13 x 13 x 1 in||6 x 0.5 x 0.5 in||9 x 9 x 0.5 in||8 x 3 x 3 in||—|
|Material Type||Plastic||Plastic||Stainless Steel||Aluminum||plastic||Plastic|
Mrs. Anderson’s 14-inch Easy Pie Crust Maker rolls perfectly round pie crust dough to the optimal size and thickness for 11-inch, 12-inch and deep-dish pies. No more anxiety over misshapen dough or uneven crusts! Whether just learning how to make pie or perfecting a pie crust from scratch, this must-have of baking accessories makes professional-looking pies without the mess. Dough is easily rolled into a perfectly round circle with a consistent thickness for even baking without raw, doughy pockets. It zips closed to contain unwanted mess, yet is transparent to display contents clearly for easy monitoring. It safely transfers delicate dough to baking dishes without it tearing. Easy as pie to use. For perfectly round pie crust, lightly dust dough with flour and place it inside the Crust Maker. Press dough flat by hand and sprinkle extra flour if needed. Zip the pie crust bag closed to contain billows of flour and sticky mess inside. Roll dough evenly with a rolling pin to fill the Crust Maker. To transfer the dough, unzip the Crust Maker, center pie dish face down on the dough. Hold the baking pan against the dough and turn them upright, so the dough is on top. Gently peel back the Crust Maker from the dough. Finish pie according to the recipe. A perfect addition to baking tools for rolling either frozen pie crust or homemade pie crust, a sweet dough recipe, like cookie dough or pastry dough for sticky buns, cinnamon rolls, poppy seed roll and rugelach, savory dough for chicken pot pie, shepards pie, and quiche, or pizza dough, homemade pasta dough, pasty (pocket pastry with savoury filling), and more. Made from BPA-free plastic, Mrs. Anderson’s Pie Crust Maker is strong and durable to outlast thousands of uses. Stays in place when in use. Lays flat for compact storage. Easy to clean. Turn inside out and hand wash with warm, soapy water. Dry thoroughly before zipping up and storing. Instructions included. Not dishwasher safe. Brought to you by HIC Harold Import Co.
Top customer reviews
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I didn't have to hold the inverted pie plate over the crust, to keep checking for size and shape, as I rolled it out. I used to always patch my dough.
Unfortunately, the 11-inch bag was too small for my pan, which measures: 7.25 inch bottom diameter, 1.5 inch deep, with a .5 inch rim = 11.25 inches
The crust didn't cover the rim, and there was not enough dough to make a decorative edge. The14-inch bag should be perfect for my pan.
Some reviewers complained of their wet dough being difficult to handle or sticking. I learned to ignore the amount of iced water called for in my recipe.
After the butter and shortening have been cut into the dried ingredients, I put the mixture into a big bowl. Then I add 1 Tablespoon of iced water, gently tossing with my hands. Sprinkle more water and toss until the dough just sticks together when pressed into a ball. Maybe it's the humidity, but my recipe had too much water. (It calls for 5-6 Tablespoons and I used less than 2 Tablespoons.)
Here's my favorite tip: Put your prepared pie crusts (in their pie pans) into the freezer, while you make a custard or pumpkin filling. Pour the filling into the frozen crust and place in the hot oven immediately. The bottom crust will not get soggy.
Update - Nov. 21, 2017
I purchased the 14-inch bag and it's perfect for my 9-inch pie pan (see dimensions above)! It leaves extra overhanging dough to make a generous crimped crust. I hadn't baked a pie in a while, so I skipped a few preventive measures and had to roll it out again:
After rolling out the crust, the dough absorbs some or all of the flour in the bag. Unzip the bag and carefully lift the cover. If the dough seems moist or sticky, sprinkle a little flour over and spread it out with your hand. Zip the bag, flip it over and repeat. Refrigerate the bag (on a plate or cookie sheet, so it doesn't wrinkle) until the colder dough is easier to handle. Place the crust into the pie pan and freeze a few minutes before filling and baking, to prevent a soggy bottom crust.
This recipe for Layered Pumpkin Custard Pie fits this 9-inch pie plate. I found it on the Internet and it's delicious!
As for having to hand wash this it's not like I don't have anything else to wash after baking so I toss it in the dishwater after I am done. I'll take washing this over all the dough and flour that gets in the cracks on my table or all over my counter and floors any day!