Pie pan and holes and bottom

Bake a Crispy, Flaky Crust Perforated bottom allows moisture to escape and heat to go in, giving you a crowd-pleasing, crispy, flaky crust. The entire crust was a deep golden brown, like bread crust, and crisp but tender. I made a border for the crust on the ridge below the rim, which provided a perfect shield from the oven heat crusts often brown too much before the interior of the pie finishes baking and allowed the pumpkin filling to puff up and bake to a soft puddinglike texture without cracking. The gentle slope of the sides also made it easy to lift out slices. I didn't want to be the first to poo poo perforated pans, but I have to agree with the majority here. Insomuch as I paid a quarter for it at a yard sale, I think I'll keep it. SKU:

You may unsubscribe at any time. I like to let my pie bubble in the oven for at least 10 to 15 minutes. Then, depending on the size of your stoneware pan, set the pie, metal pan and all, into the stoneware pan.