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Mrs. Anderson's Baking Pie Weights | Natural Ceramic Stoneware Beads for Blind Baking | Heat-Safe, Food-Safe, Easy to Use | Prevents Shrinking, Puffing, Bubbling | Individual Weighted Balls

Mrs. Anderson's Baking Pie Weights | Natural Ceramic Stoneware Beads for Blind Baking | Heat-Safe, Food-Safe, Easy to Use | Prevents Shrinking, Puffing, Bubbling | Individual Weighted Balls

$12.78
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Mrs. Anderson's Baking Pie Weights | Natural Ceramic Stoneware Beads for Blind Baking | Heat-Safe, Food-Safe, Easy to Use | Prevents Shrinking, Puffing, Bubbling | Individual Weighted Balls

Mrs. Anderson's Baking Pie Weights | Natural Ceramic Stoneware Beads for Blind Baking | Heat-Safe, Food-Safe, Easy to Use | Prevents Shrinking, Puffing, Bubbling | Individual Weighted Balls

Product Features

  • Natural Ceramic for Even Heat Distribution: These naturally lightweight ceramic stoneware beads can be arranged easily for blind baking. Pie crust bakes evenly without bubbling or shrinking. For any pie recipe, from fruit to custard.
  • Perfect Pie Crusts Every Time: Achieve golden, flaky pie crusts without shrinking, puffing, or bubbling by using these pie weights for blind baking. Ideal for both frozen and homemade pie crusts.
  • Food-Safe & Durable: Crafted from food-safe materials, each set of pie weights is oven-safe up to 475°F for reliable performance and long-lasting use.
  • Easy to Use & Arrange: These smooth weights are easy to place and rearrange to ensure even heat distribution and a crisp, perfectly baked crust.
  • Convenient Storage & Cleanup: Beads come in a reusable container for neat storage. Ceramic beads can be wiped clean with a dry cloth, while stainless steel is dishwasher-safe for easy cleanup.

Product Information

    Product Dimensions 6 x 5.2 x 0.1 inches
    Item Weight 5.6 ounces
    Department Kitchen and Dining
    Manufacturer HIC Harold Import Co.
    ASIN B00004S1BT
    Country of Origin China
    Item model number 108
    Customer Reviews
    Best Sellers Rank
    Is Discontinued By Manufacturer No
    Date First Available March 8, 2006
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