Feature: 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.