I purchased this over three years ago but just used it for the first time today. I used a 9" (top of rim to top of rim) deep dish pie plate. First, I put a piece of foil on top of the unbaked crust (I sprayed the foil with cooking spray first). Then I put the pie weight on top of it. I made sure that the foil was pressed up against the sides of the pie plate. The red silicon sections helped keep the foil from buckling. My prebaked pie shell came out perfectly. I wish I had tried using this earlier!!!

It doesn't go as far up the sides as the picture shows. Seems like it should be a little larger.

I am a very experienced pie baker. My pies are beautiful. I bought this pie weight tool thinking, it would be easier than the foil and Pie weights. I used the Chicago Metallic pie weight 4 times and was very disappointed all 4 times. It says it works for up to 11 inch pies. Not so. Every time the crust slid down the pie plate and to me the crust was ruined. I have read the review that said to chill the crust in the pie pan first and it wouldn't do that. Hmm..I never had to do that when using the foil and pie weights. The next time I make a pie I may try the chilling but I shouldn't have to do that. I make all my pies from stratch and take great pride with the beautiful and great tasting pies I make. I wouldn't use the crust after using this pie weight. I had to redo and use foil and pie weights. I agree with the other posts that the silicone needs to be longer to fit the larger pies. Unless you make very small pies I would not reccomend this product.

I saw this when I was buying the Chicago Metallic Drip Catcher for Pies and thought this would be so much easier to use than the pie weights I have that are like little ceramic balls. I was right, it was much easier to remove it after blind baking. It was slightly more difficult to remove from a fully cooked crust because the crust had bubbled (or maybe it slid down) over the upper edge in some places, but still it was easier than getting the beads all picked up while they are hot as heck. (I learned letting them stay until cool created a badly pocked surface) This has been most successful with frozen pie crusts for me, and I do not regret the purchase at all. Chicago Metallic makes all of their products here in the US, so at the minimum I feel I have helped support a family here at home.

I have pie weights, and I line my pie crusts with foil before adding them. I decided to try this kitchen "gadget" for the first time. I was surprised that this worked surprisingly well. It's a lot more convenient to use, and my pie crust turned out great.