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Description:
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Review:
4.8 out of 5
95.38% of customers are satisfied
5.0 out of 5 stars No more soggy bottom pies!!
This pan is the best for pie crusts. I've tried every suggestion to stop my pies from having soggy bottoms, nothing worked. Blind baking your crust is not only a nuisance, it doesnt work! I made a fresh peach pie in this pan, peach pies have lots of juice and always cause soggy bottoms. My peach pies turned out beautiful! The bottoms was golden brown and flakey, no soggy mess. A few tips, bake your pies for over an hour, I baked mine 85 min. Tent the top of pies with foil at around 45 min to keep top crust from getting to dark. Always put a pan under pie on lower rack as your pie will leak bc of the holes. When removing pie from oven put foil under cooling rack to catch drips. You can't avoid the dripping but you can avoid soggy crust with this pie pan. I loved it so much I ordered another one! Baked two more perfect peach pies with these pans!
5.0 out of 5 stars Good For Crispier Crusts
An unusual baking pan. The holes help pies or deep dish pizzas from getting soggy.
4.0 out of 5 stars Almost perfect
The only thing that would make this pie pan perfect would be if it had any kind of a lip at the rim for a typical pie crust. Also, use caution when baking in this pan to always put either a cookie sheet or aluminum foil below it. The crust will release fat and drip, making for a mess in your oven if it isn’t caught on something.
5.0 out of 5 stars This is the bomb- no turning back!
If I could I would give this 4-1/2 stars as the engineer in me can always dream up a tweak or two. But this is a nice heavy pie pan and I expect I'll buy more for the holidays. While I avoid non-stick coatings, for as rarely as I make pie, I don't object to this pan being coated at all.I will tell you, the perforation makes all the difference in getting a nice evenly browned crust, even if you forget half the butter in the recipe! (Not that I ever did that...) Seriously, I'll never go back to making pies in ceramic dishes, even quiche. There is no comparison to how nice the bottom and sides come out using this.As others have noted, perforations mean that anything that leaks out of your crust will drip in your oven. So put some foil on the grate below this if you need to.
5.0 out of 5 stars Watch for leaks through the holes.
This a terrific pie pan. It browns the bottom and sides of the crust beautifully. Note that if you cook a 2-crust pie with the filling in the crust, the bottom will brown more slowly than the top. It took my first pie 1 hour and 20 minutes to bake at 350 degrees F. You can see the bottom and sides through the holes to determine if the bottom crust is done.I have only one complaint. The first pie I baked with this pan was an apple pie, which was delicious. When the first pie slices were cut and lifted out, the liquid in the remaining filling slowly leaked through the holes in the bottom and sides. I put a piece of aluminum foil under the bottom and around the sides to prevent further drips, so that solved that problem. Just a heads-up on this aspect. It won't happen if the filling is substantial or solid enough (isn't slightly liquid).
5.0 out of 5 stars No more blind baking
This is a very nice pan. I made a quiche and did not have to blind bake the crust. It makes a deep pie. I just ordered a second one.
5.0 out of 5 stars Fantastic for insuring a fully cooked bottom crust!!!
I LOVE these pie pans. Regardless of what type of pie I'm making, these pie pans are GREAT! Prior to purchasing these pans, I had a lot of trouble with the bottom crust of my pies being soggy, regardless of how high I would initially set the oven temp to cook the bottom crust. With these pans, there is no worry. The bottom crust browns nicely and cooks evenly. The only draw-back is the necessity to use plastic utensils to cut and remove pie but it's a small price to pay to achieve non-soggy pies.
3.0 out of 5 stars Nice, but ….
The holes do help brown the bottom crust, but it is shaped like cake pan rather than a pie pan which makes it difficult to remove pieces. Also, it is deeper than a pie pan adding to the difficulty in removing slices. I hope to find another with holes, but shaped like pie pan!
Solid pie dish
A good solid pie dish,looks good,non stick easy removal. For baking anything. Value for money. And easy to use .ideal for my purpose of use.thankyou for the quick delivery.
Tolle Form
Sieht super aus und ist robust.
Perfecto para quiche
La masa queda mucho más crujiente, absolutamente recomendable
Super
Super
Well made and well priced .
Bought for my wife and a few of her baker friends to properly bake the crusts .
Visit the Master Class Store
MasterClass Master Class Crusty Bake Non-Stick 23cm Fluted Round Flan/Quiche Tin, Grey
BHD19761
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Product origin: United States
Electrical items shipped from the US are by default considered to be 120v, unless stated otherwise in the product description. Contact Bolo support for voltage information of specific products. A step-up transformer is required to convert from 120v to 240v. All heating electrical items of 120v will be automatically cancelled.
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