Customer Reviews

Chicago Metallic Commercial Perforated Pie Pans, Set 2

5 star:		(14)
4 star:		(4)
3 star:		(2)
2 star:		(0)
1 star:		(1)

 

 

I never realized how much difference a pie plate could make. It turned out a pie with a tender yet crispy crust, and was filled with fruit slices that held their shape but still melted in the mouth.

This is the best pie pan that I have used. It makes the crust crispy, and it doesn't stick to the pan. Excellent quality and durable. Be sure to get the 300 pies book with it..you won't be sorry.

Your pie crust will be cooked throughout using these pans! No more soggy crust when baking a pumpkin pie!

Clumsy and break glass dishes often? Forget Pyrex pie pans, get these instead!!!
Nicely browned and flaky crust pies you'd absolutely get. Durable and easy to clean you'd definitely save money and time.
A Must Have Pie Pans !!!

I like these pans. They are sturdy and well made. The perforations in the bottom help the cust to brown more evenly. I am happy with my purchase

I used these pans for the first time to make pumpkin pie for Thanksgiving. I used the butter/shortening pie crust recipe in "Pie" by Ken Haedrich (as well as the pumpkin pie filling recipe)and the pies turned out beautiful. The crust was very crisp and flaky. I'm really impressed and highly recommend these pans. Can't wait to make some more pies! :)

When making pies from very juicy fruits, a non-perforated pan will cause the crust to be soggy. These pans avoid that problem---it's that simple. And, these are great pans: a nice size and a good thickness. I love them, and am ordering more since I've given away to friends the two I had. Good perforated pans are tough to find! Here's a terrific and simple recipe to try, and especially useful for using up pears (if you have a tree or someone sent you a pear basket), but you need THESE PANS to make it:

PEAR TART
Use any crust recipe or prepared crust. Prick the crust with a fork, and bake crust alone at 400 degrees until browned (about 10 minutes).

Slice 5 ripe pears and arrange in crust. In a plastic quart-size bag, knead 1/3 cup butter, 3/4 cup flour, 1/2 cup suger, and about 1/2 tsp of cinnamon until it is crumbly. (You can do this in a bowl too with your hands or with a pastry knife, but using the plastic bag method saves mess and the kids can help.) Sprinkle the crumble on top of the sliced pears, and bake til golden brown (about 45 minutes) at 400. Cool about an hour, and serve the same day (topping gets soggy otherwise)---you'll get rave reviews! As a variation, you can also add to the pears about 1/4 cup of rough-chopped cranberries (adds tartness, kids usually don't like this variation) or whole dried cherries (kid-friendly).

Perforated pie tins are hard to find in store. These purchased through Amazon were great buys.

The perforated plates give you flakey bottom crusts rather than doughy bottoms!!! These plates are heavy duety! Perfect pie plates! A must have for pie makers!

We tried these for Thanksgiving and the crusts came out very consistent.