Originally Posted by Jos4Boys
So do you all use parchment paper on the tops of your pies then close the pie maker and bake?
I use the dough cutter and trace around the inside and outside of the parchment paper. Cut it out. I like the tops of my pies to be golden brown. The cut outs protect the edges from over browning
Depending on what I'm cooking at the time I take the piece and place it right on top. It's the perfect fit for the crimped edges. They will still cook but it keeps them from over baking & not lose that cute crimped edge. Close and bake. You can get at least 3 uses out of one piece.
I figure If I'm feeling a little scissor happy on a particular day, I just cut out extras for later use.
Don't feel it's a must do or die thing. My kids are just a little particular about over baked crusts is all. The booklet doesn't mention using it at all. I was just at the time an experimental thing. It worked..Go figure.