Help! (removing pie from dish)

Mar 10, 2005 7 Replies
M

I have to admit I'm pretty new to this (pie making) - but getting the hang of it.



Have got the homemade dough down OK



Have got a few fillings I like OK



Can bake up a pretty good looking (and tasting) pie OK



But then! At the last hurdle, this is where it all goes wrong: how to get the pie out of the dish without it disintegrating? My masterpiece! Ruined!



I use a 9 inch glass (pyrex?) dish, which I sprinkle with flour before putting the bottom pastry in.



I let the pie cool before attempting to remove it.



I cut it while in the dish - to remove one piece at a time.



I don't have any special implement designed for this (Is there one? I use a knife)



Anyway, can anyone give me any guidance as to what I ought to use/do?



Thanks all!



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A

See if this product will help you --->

formatting link

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W

On Wed 09 Mar 2005 09:48:31p, Mad Dan wrote in rec.food.baking:

I cut with knife and use a wedge-shaped spatula to remove the pieces.

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G

You didn't mention whether you let the pie cool long enough. Try waiting a little longer before you slice. I bet it still tastes good though. :-)

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P

You're talking about removing one piece, right? You're not trying to remove the entire pie from the pan at one time, are you?

Priscilla

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M

Thanks to everyone who replied.

Yes, I was talking about removing it one piece at a time (to whoever asked that), and that gizmo that someone linked to looks just the thing.

But, I think whoever suggested that I hadn't let it cool down enough might have hit the nail on the head. I can't help it! It comes out of the oven, and I go "Mmmmm! Pie!"

Thanks again everyone.

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D

And the more I look at it, the more I think of attaacking a pie-shop tin (Marie Callendar, etc.) with an abrasive wheel. 1 tin ==> 6 easy-outs! One could even bake all 6 into the pie, I suppose.

Can't be helped, I know...

Dave

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