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December 6, 2008

Ceramic Pie Weights


From the website:

    Ceramic Pie Weights

    Better than beans and more hygienic than metal pie chains, our small round ceramic weights are a great way to keep all your pastry shells bubble- and shrink-free.

    Just cover a pierced, unbaked shell with cooking paper and fill with the pie weights before baking to prevent uneven rising.

    Remove weights after baking, wash and store them in their container for reuse.


    • Light, even weight distribution for bubble-free pie crusts without shrinkage

    • More durable than beans, more hygienic than metal pie chains

    • Ceramic design for quick, even conduction of heat

    • Reusable weights in convenient storage container

    • Oven-safe


December 6, 2008 at 11:01 AM | Permalink


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What wombat said. Not only that, but half the time I don't even bother with any weights at all. When the crust has just come out of the oven, you can press it gently back into place if parts have gone rebel. It takes some practice, but it's no harder than flipping a pancake without a spatula. (And if you have no qualms about the oven mitt you've been wearing and the crust coming in contact.)

Posted by: tatiana | Dec 8, 2008 3:10:44 PM

In place of ceramic beads you can use lentils or rice, which are finer than beads and so move into the shape of the crust much easier and do not roll far when you drop them on the kitchen floor.

Grains are safer to use as they do not retain heat like ceramic beads...just use a cheaper variety of grain and keep them aside to re-use in the next blind bake.

Posted by: wombat | Dec 7, 2008 11:29:48 AM

I used to use marbles, but I lost them a while ago...

Posted by: Julia Child | Dec 6, 2008 7:05:49 PM

Wow, I never tried them but after reading these comments, I sure wouldn't want to. They sound like a royal pain, skittering all over the floor and super hot after they are used. At least a chain you can pick up in one place with tongs or something and put the whole thing somewhere else, all in one shot. I would use a chain with the little balls- you can get that at the hardware store! I don't see as how they would be particularly unhygienic, either!

Posted by: Lilorfnannie | Dec 6, 2008 1:47:10 PM

Maybe you might want to mention the safe removal of these ceramic balls, which retain heat for quite some time after being taken out of the oven. Many an inexperienced baker has suffered fingertip burns after attempting to remove these ceramic balls from a pie shell.

Posted by: Jesse | Dec 6, 2008 12:23:11 PM

This is like featuring ´blogs´ as a useful innovation some folks may find interesting.

Ceramic baking beads are to cooks what blogs are to joe.

Posted by: wombat | Dec 6, 2008 11:29:17 AM

I've baked with ceramic pie weights for at least 20 years. I still have my original can bought at William Sonoma so long ago. They are an absolute pain in the royal patootie however when they spill on your kitchen floor.

Posted by: Milena | Dec 6, 2008 11:07:02 AM

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