Feature(may vary by option.)
●Great helper for blind baking: Pie weights prevent pie crust or other pastry from shrinking or forming bubbles while baking. Individual beads are easy to place and arrange as needed; effectively weighs down pie dough to keep bubbles from forming and transfers heat evenly, just perfectly smooth crust ready for its filling. IMPORTANT TIP: Baking parchment paper MUST be placed on the pie crust before pouring on the weights.
●Reusable: With a high-intensity structure, our pie weights for baking rock hard and solid, durable for years. The baking stone plus the wheat container total approx 35Oz@0g, enough beads should be used on the crust to weigh down the pie crust better. The 7-inch pie should be weighted by at least 1.1Lb(500g) beads.
●Safe & Heat Resistant: Made from food-safe ceramic stoneware, Working temperature up to 480℉, will not break easily under high-temperature baking. Great for any size frozen and homemade pie crust, such as pie crust for banana cream and chocolate cream pie, lemon meringue, strawberry rhubarb pie, banoffee pie, and more.
●Package Include: What you can get is reusable ceramic pie weights with a food-grade wheat straw container, total approx 2.2Lb@0g. Hand washing and drying thoroughly before storing it. If the pie weights stick with oil, clean them well with detergent and dry them before next baking, or the oil on the dead will be burnt, creat smell and make the surface of the beads turn yellow and black.
●Easy to Clean & Use: Normally, the trace of residue (pottery and quartz clay powder) is left on the surface of beads newly manufactured. Wash with warm water before first use. Dry thoroughly before storing, and store in a cool dry place.
[Pink]
[White]
[Green]
Description
Ceramic Pie Weight come with Wheat Straw Container, 2.2Lb in Total
These small round ceramic weights are a great way to keep all your pastry shells bubble- and shrink-free. Just cover the pierced, unbaked shell with cooking paper and fill with the pie weights before baking to prevent uneven rising. Remove weights after baking. A must-have for homemade pies with moist, unbaked fillings such as pudding or cream. Bring ease to blind baking.
How to use and clean
-- The pie weights must be cleaned by water in the First Use and need air drying.
-- When blind baking, the pie crust is lined with parchment paper, and the pie weights go on top of the parchment, then the whole thing is baked. Make sure to spread the weight around, so theyre evenly distributed from the edge to the center and not all just piled in the center.
-- Bake the pie in the preheated oven, until the edges of the crust are starting to brown, then remove the crust from the oven.
-- Remove the weights out of the pie, return the pie crust to the oven to let it crisp up and cook through.
-- Cleaning and drying before storing. If the pie weights stick with oil, clean them well with detergent, dry, and cool them. Or the oil on the bead will go metamorphic and make the surface of the beads turn yellow and black.
Tips:
Always remember to have a layer of foil or parchment paper between your crust and the weights, to stops them from sticking, makes removal more accessible, and prevents flavors or aromas from transferring to the crust.
If you find that the bottom of your blind-baked crust comes out a little soggy when using aluminum foil, try parchment paper instead. Ensure that your pie weights distribute evenly over the crust surface.
Commercial pie weights can be quite heavy, so adjust the number of matters you use accordingly. You may need two layers of dried beans.