Perforated Pie Plate
- Thread starter mittshel
- Start date
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Andy M.
Certified Pretend Chef
Rumor has it the perforations help the bottom crust cook better.
GLC
Head Chef
Test Kitchen reported that the perforated pans produced the soggiest kind of sorry pie crust of all. They speculate that the perforations, which are intended to allow steam to escape, do indeed allow steam to escape. The problem is that the steam limits the temperature across the bottom and actually prevents good browning. I presume this is mainly a problem with filled pies where the crust cooks from bottom heat.
Glass and ceramic are consistently felt to be best. There is a decided split about metal, whether it should be dark or light colored. I suspect that the difference is according to what work is being done. Dark is okay for bare prebaking of crusts. Light is preferred for filled pies, so the crust doesn't overcook before the filling.
Glass and ceramic are consistently felt to be best. There is a decided split about metal, whether it should be dark or light colored. I suspect that the difference is according to what work is being done. Dark is okay for bare prebaking of crusts. Light is preferred for filled pies, so the crust doesn't overcook before the filling.
bakechef
Executive Chef
I bought some Chicago Metallic perforated pans and they were awful, I was expecting them to produce a nicely baked crust, but just the opposite happened, even with a long 1 hour bake with pecan pie, they were still doughy on the bottom. I threw them away. The holes will allow the fat to drip out the bottom making a smoky mess in the bottom of the oven.
Go for glass, ceramic, or glazed stoneware, these will give you the best performance in my experience. The glass will allow you to check the bottom. I would stay away from non-stick, since pie is cut IN the pan, the first use will likely end up damaging the pan.
Go for glass, ceramic, or glazed stoneware, these will give you the best performance in my experience. The glass will allow you to check the bottom. I would stay away from non-stick, since pie is cut IN the pan, the first use will likely end up damaging the pan.
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Andy M.
Certified Pretend Chef
Apparently the rumors are wrong. I too use glass pie plates. The bottom crust is always great.
Greg Who Cooks
Executive Chef
Me too. When I bake pies I always use Pyrex and my results are always good.
I'll trust ATK on the bread pans though.
Perforated Pie Pan Update
Tried this pie pan today and was pleasantly surprised. Used convection oven. It came out perfectly browned. I let it cool and made a cream pie. Because the crust was cooked through (thus the holes) it was much easier to serve than any of my other pies. The crust was firmer than with my Pyrex. All in all I don't have a single complaint about this pan. Insomuch as I paid a quarter for it at a yard sale, I think I'll keep it. Thanks for all your input. Betsy.
Tried this pie pan today and was pleasantly surprised. Used convection oven. It came out perfectly browned. I let it cool and made a cream pie. Because the crust was cooked through (thus the holes) it was much easier to serve than any of my other pies. The crust was firmer than with my Pyrex. All in all I don't have a single complaint about this pan. Insomuch as I paid a quarter for it at a yard sale, I think I'll keep it. Thanks for all your input. Betsy.
bakechef
Executive Chef
mittshel said:
I imagine that it would be fine for a empty baked shell, I used it for a filled shell and wasn't pleased with the results, I too use convection.
How can you go wrong for a quarter!
lyndalou
Head Chef
I use glass with great results.
