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Chicago Metallic Non-Stick Cup Pie Set
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- 4 Cavity pie pan for individual dinners and desserts: pot pies, fruit pies, tarts
- Lift and serve feature allows quick and easy removal; dough cutter included makes perfect bases and tops
- Individual pies measure 4-1/4-inch diameter ; pan measures 11.2 by 11.2 by 1-1/4-inch
- Heavy duty construction; easy release, non-stick coating for ease of baking and cleanup
- Dishwasher safe; 25-year warranty
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Top Customer Reviews
Don't count on the included recipes. There are only 3, and they're printed on the INSIDE of the box. This is the reason I'm not giving the pan a 5-star rating. If you're like me and want to keep the pan in the box, you'll have a difficult time reading the recipes.
I've had success using my regular pie recipes, just adjusting the cooking times. It takes a bit of experimentation to get the cooking times right, but once you do, the pies come out great.
I found the included cutter to be too small for a one-crust pie. I got better results using a 6 inch round cutter. FYI - I'm getting 4 2-crust pies, or 8 1-crust pies out of my regular 2-crust pie crust recipe. Each mini-pie holds a *generous* 1/2 cup filling. For example, my regular pumpkin pie recipe yields 4 1/2 cups of filling, and I got 8 mini-pies from the recipe.
I have MANY other Chicago Metallic pans, and highly recommend their removable bottom cake pans.
I made, seafood, chicken, and beef pot pies, froze them in the pan, and then
took them out and wrapped them individually and vacuum sealed them. Now I have
supper whenever I don't want to think about it.
I also froze peach and apple pies.
Just why I ordered it.
I highly recommend this pan. It's fun and easy to use, good value for money, and cleans up beautifully. This is my second Chicago Metallic product and they are quickly winning me over!
For those of you looking for recipes:
Food process 1/2 C walnuts until fine. Add 1 C flour, 1/4 t salt, 1 T sugar and mix in food processor. Add 6 T butter, cut into tablespoons and process until butter is cut finely, then add 1-3 T water while continuing to processing. Press dough in pan. (I pressed it between two pieces of waxed paper, but my sister did some and just pressed them into the pan.) Prick crust bottom with fork. Bake 10-15 min. at 350 deg., until crust browns. No need to grease pan before putting this dough in as the nuts provide some fat. Cool crusts.
Mix together 1 C vanilla-flavored Greek yogurt and 8 oz cream cheese (light cream cheese works fine)with 1/4 C sugar and 1 t vanilla. Spoon into the cooled tart shells and top with fruit--I used blackberries. These were quite good. The yogurt adds a tang that went really well with the berries. I think many fruits could be used. This makes eight tarts.
For make-ahead pies I prefer to bake them first, cool them, put them on a cookie sheet in the freezer until frozen solid, then vacuum seal them individually. I'm not sure how long they keep like that in the freezer, but I've kept them there for as long as 4-5 months with no loss of flavor or quality. To reheat and serve, I let the pies thaw overnight in the refrigerator, then warm them up in the oven or the microwave.
I have the same complaints as others about the dough cutters being a little too small. I don't have another size cutter to use as a substitute, so I overcame this problem by using my Pastry Pizza Roller. After I cut the crusts, I rolled the circles out a little to enlarge them a bit. My pastry roller works great because it's so small and maneuverable, but if I didn't have it I'd just use a regular rolling pin. Anyway, this method worked well for me.
Like Goldilocks, serving size is subjective - a college football player might easily put away two of these filled pies. My grandmother would only eat half, but I find that whether it has a sweet or savory filling, a whole pie is just right for me.Read more ›
Most Recent Customer Reviews
Love it... use it for cheese cakes for bake sales and they are a hit!Published 2 months ago by heather S.
These work great. Pies bake evenly and come out easily. I love mine, they also clean up effortlessly. The size is just right for single serving. Read morePublished 2 months ago by BT
Used for the first time today and very happy with the results. The pies browned evenly and were easy to remove by pushing up on the round insert at the bottom of each well. Read morePublished 2 months ago by SB
We use these for making steak and mushroom pies. They work well for that. The cutter for the top is a little too small, so gently use a rolling pin to flatten the tops a bit... Read morePublished 3 months ago by Another Amateur
Love love love this. Meat pies, fruit pies, make a heads.
Great for anyone. Leftovers turned into pot pies, ect.
I bought this pan to make individual pot pies and it works beautifully...they're a bit like pasties. Read morePublished 4 months ago by Katie