Having acquired the reputation as a pie expert (only because my recipe calls for 2:1 flour to butter me thinks) I've been fortunate in friends finding things at garage sales for pie baking, including the set Bob describes. It doesn't work as well for 'taller' pies--so the parchment with rice worked great, I just made the edge crust thicker and wider, plus froze it for 30 mins. Did find this on line, also by Chicago Metallic: http://www.organizeit.com/pie-crust-weight.asp?cmpid=gpa&gclid=EAIaIQobChMI8uOBxoaY2gIViUVpCh3lWAkZEAkYDSABEgIZ6PD_BwE This is one of the best baking blogs I've read--a real pleasure. Thanks, King Arthur!

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