If you make home-made pastry then you will find these ceramic pastry weights very handy indeed for blind-baking pastry shells. These weights help to stop pastry from forming bubbles and puffing up as it bakes.
How to use: place rolled pastry into a dish, place parchment or waxed paper over the pastry (you can scrunch up the baking paper first then flatten it back out which helps the paper to sit neatly in the pastry shell. Spread the pie weights evenly over the paper and bake. When the pastry shell is cooked, remove the paper and weights and store the weights for future use.
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