Rough (porous?) surfaced relatively light balls. There were only enough to cover about 2/3 of the bottom of a typical 9" pie plate.

So if you need insufficient coverage of too light weights that will be difficult to keep clean, these pie weight balls are a great choice. Otherwise, they are a complete waste.

Bonus: balls come with and leave a white powder residue. Great if you like a little Taiwanese cereamic dust in your pie filling.

This pie crust bag really did take the guess work out of rolling a perfect round shape in the specified size.
I didn't have to hold the inverted pie plate over the crust, to keep checking for size and shape, as I rolled it out. I used to always patch my dough.

Unfortunately, the 11-inch bag was too small for my pan, which measures: 7.25 inch bottom diameter, 1.5 inch deep, with a .5 inch rim = 11.25 inches
The crust didn't cover the rim, and there was not enough dough to make a decorative edge. The14-inch bag should be perfect for my pan.

Some reviewers complained of their wet dough being difficult to handle or sticking. I learned to ignore the amount of iced water called for in my recipe.
After the butter and shortening have been cut into the dried ingredients, I put the mixture into a big bowl. Then I add 1 Tablespoon of iced water, gently tossing with my hands. Sprinkle more water and toss until the dough just sticks together when pressed into a ball. Maybe it's the humidity, but my recipe had too much water. (It calls for 5-6 Tablespoons and I used less than 2 Tablespoons.)
Here's my favorite tip: Put your prepared pie crusts (in their pie pans) into the freezer, while you make a custard or pumpkin filling. Pour the filling into the frozen crust and place in the hot oven immediately. The bottom crust will not get soggy.

Update - Nov. 21, 2017
I purchased the 14-inch bag and it's perfect for my 9-inch pie pan (see dimensions above)! It leaves extra overhanging dough to make a generous crimped crust. I hadn't baked a pie in a while, so I skipped a few preventive measures and had to roll it out again:

After rolling out the crust, the dough absorbs some or all of the flour in the bag. Unzip the bag and carefully lift the cover. If the dough seems moist or sticky, sprinkle a little flour over and spread it out with your hand. Zip the bag, flip it over and repeat. Refrigerate the bag (on a plate or cookie sheet, so it doesn't wrinkle) until the colder dough is easier to handle. Place the crust into the pie pan and freeze a few minutes before filling and baking, to prevent a soggy bottom crust.

This recipe for Layered Pumpkin Custard Pie fits this 9-inch pie plate. I found it on the Internet and it's delicious!

Not nearly enough of these included...

My biggest challenges in pie making are rolling out the dough into an even circle and getting it into the pan without tearing it. This product solves both problems! I agreed to make a number of pies for my niece's wedding reception and didn't want to use refrigerated pie dough but I need the crusts to look good as well as taste good. I found this while looking for pie crust accessories and am so glad I got it.

I am really surprised at how easy it makes rolling out a nice circle of dough that is even in depth. My only slight criticism is that this circle is slightly thicker and slightly smaller than I like for my bottom crust, but I bought the larger size as well (I'm making some tarts too and have 11" tart pans) so I can flip it out of this "bag" and put it in the 14" one to roll it just a little bit larger. the suggestion to put the pie tin over the crust (while in the unzipped bag) and makes it easy to get the crust into the pie tin.

I feel a lot more confident about my ability to make crusts that look good enough for a wedding reception.

Using a pie chain sure beats having to cut the parchment paper to fit the shell, loading the shell with beans or ceramic balls, then dumping the hot stuff out when finished. Let's face it, if it saves me time and energy I'm all for it! The pie chain comes out in one easy movement and goes back into its container. That's a nice feature without a doubt.

6ft lengths are pretty standard as far as pie chains go, but I would have preferred this one to have more weight to it as it fell a bit short on being substantial enough to keep my pie shell laying flat evenly. I should have paid attention to the shipping weight and noticed how light it was.

All things considered though I was baking a 9" shell, so perhaps it would perform better in an 8" shell.