Chicago Metallic Professional Non-Stick Split Decision Pie Pan, 9-Inch - 26719
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- MAKE ONE PIE, ONE HALF PIE OR TWO HALF PIES: This unique pan allows you to create either a traditional full size pie, 1 half pie or 2 halves; a special, removable divider keeps the two halves from touching.
- REMOVABLE BOTTOM: Lift and serve feature enables easy removal without wrecking the crust; complete pie pan measures 9 inches diameter by 1.5-inch high.
- SUPERIOR HEAT CONDUCTION AND EVEN BAKING: This pan is made from heavy-weight aluminized steel for superior heat conduction and even baking.
- NON-STICK COATING FOR EASY RELEASE: Easy release, silicone based, non-stick coating for ease of baking and cleanup and is heat safe up to 450 degrees F (232 degrees C).
- DISHWASHER SAFE: This pan is dishwasher safe, however hand-washing is recommended to extend the product life.
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From the manufacturer
Chicago Metallic Series
The Chicago Metallic line is the preferred choice of bakers who understand quality and design, but also want professional-grade durability. The line’s non-stick surface lets you easily release each recipe and effortlessly clean-up afterwards. The Chicago Metallic line of bakeware makes cooking and baking a delight.
Chicago Metallic Split Decision Pie Pan
There have never been so many options to baking a pie! This pan includes two inserts for creating either a traditional full size pie or two halves. Bake two halves at once to add variety to your dessert selection or make one savory and one sweet. Lift and Serve removable bottom insert feature enables easy removal without wrecking the crust.
- Create a traditional whole 9" pie or two halves for added variety
- Create dinner and dessert in 1 pan, or just make one pie half for portion control
- Pie pan bottom insert divides the pie in half, allowing 2 pie varieties to be baked at one time
- Lift and Serve bottom insert feature allows for easy removal, keeping crust intact
- Non-stick, easy release Dishwasher safe
Easy to Use
Using either homemade or store bought pie crust, roll out the dough so it's larger than the pie pan. Then cut the dough in half and lay each piece into the pie pan. Crimp the edges using your fingers, a fork or a pastry crimper.
After you have prepared the dough, fill each cavity with your favorite sweet or savory pie filling. The possibilities are endless. Be sure not to overfill, the filling will expand as the pie cooks in the oven.
Once you have filled each cavity, add a traditional top crust or create a fun top crust by cutting leftover dough into fun shapes using cookie cutters. You can also top your pie with a tasty crumble or streusel.
After your pie is fully baked, allow it to cool in the pan for a few minutes. To remove the pie from the pan, simply place the pan on an upside down bowl and gently slide the outer pan down.
Lifetime Limited Warranty
The Chicago Metallic Split Decision Pie Pan is warranted to be free from defects in material and workmanship. If found to be defective under normal use and care, this pan will be repaired or replaced at no charge with the same pan or an item of equal or better value.
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|Item Dimensions||9.00 x 9.00 x 1.25 inches||10.50 x 10.50 x 0.50 inches||5.20 x 6.00 x 0.10 inches||6.25 x 7.25 x 1.75 inches||5.00 x 5.00 x 1.75 inches||11.25 x 19.00 x 1.00 inches|
There have never been so many options to baking a pie! This pan includes two inserts for creating either a traditional full size pie or two halves. Bake two halves at once to add variety to your dessert selection or make one savory and one sweet. Lift and Serve removable bottom insert feature enables easy removal without wrecking the crust. Oven safe to 450°F / 232°C; not intended to be used under the broiler. Sharp-edged utensils and knives should not be used.
At Chicago Metallic, we believe that serious baking requires serious bakeware. That’s why we’ve been crafting innovative equipment, for professionals and serious home bakers, for over 100 years. We’ve built a global reputation one kitchen at a time. People know our products are built for durability and can be depended on year after year. We’re proud to offer three distinct lines of premium bakeware plus stylish, innovative specialty bakeware and baking essentials. The Chicago Metallic Professional line of bakeware makes cooking and baking a delight. The non-stick surface easily releases each recipe and makes clean-up effortless. It’s the preferred choice of bakers who understand quality and design, but also want professional-grade durability.
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But then I experimented and figured out what you have to do to make them work. The instructions I read for "steaming" tortillas was not enough. You have to get your tortillas soaking wet and heat them way up in the microwave. At this point they'll be slimy. You're basically reconstituting a wet tortilla from a dry one. Don't even bother brushing any oil on them or anything. Then you just slap them on this thing. It will be immediately obvious that they're sticking to the thing and they're going nowhere. They won't budge as they heat up in the oven, either.
Since the tortillas are so wet, you'll have to bake them longer. Don't be afraid to leave them in the oven a little too long. If you take them out too soon they'll be chewy. One time I left them in so long they turned brown... and they were DELICIOUS.
Some down sides - Obviously, it's not water-tight since the bottom is removable. This usually isn't a problem with pies since the bottom crust generally holds any liquid, but it's not designed to be used for looser deserts like an apple crisp. I've even found that any grease or butter will sizzle out of the bottom and drop into the oven, so I usually put something on the shelf under it to catch drips just in case.
Also, please note that you have to chose ONE of the bottoms that come with the pan and keep the other in the cupboard... you don't just insert the split bottom over the flat bottom. I've seen reviews complaining about uncooked bottom crusts, but I believe that is user error, not a design flaw... either they are not cooking their pies properly or have left both bottoms in the pan (or perhaps have set it directly on a cookie sheet to catch drips instead of setting the cookie sheet on the shelf below like I do, which permits more airflow around the pan.)
If this is a major concern for you, I recommend blind-baking bottom crusts before filling but I haven't seen any marked difference between my bottom crusts in this pan vs other pie pans when making the same recipes.
Another thing to note... my standard 9in pie ring doesn't fit well on this pan and I have to use a hand-made D-shaped piece of tinfoil to protect the edges, which is a little annoying, but what can you do, right? It's a D-shaped pie!
Up sides - Easy to clean, easy to use and allows you to make smaller servings of home-made pies. It's just two of us in our household and my husband complains if I make too much dessert... he's always watching his weight. I prep several pies at once in this kind of split-pan and freeze them. When I'm ready, I take it out, spray half of my split pan and pop the frozen pie in to bake. Perfect 4 servings of fresh homemade pie on demand!
I've never actually used the flat bottom, but the removable bottoms makes removing a pie from the pan (once frozen or baked) incredibly easy and neat... no digging around and making crumbs or loosing bits of crust. Would be neat for making multiple pie flavors for a bigger family.
Definitely worth a try for bakers, pie enthusiasts and small households.
Top international reviews
metal is quite heavy. You don't have to worry about tacos collapsing in the oven & then breaking when you try to stuff them. When the rack comes out of the oven, flip then over & fill them. I've never seen anything like this. I'd give this a 6 star!
Go ahead, buy this. You experience won't be any different to mine. I guarantee it.