Perforated Pie Pan?

Hi,
Does anyone here use perforated pie pans? I have a question -- rather
silly, but anyway -- about them.
I bought Chicago Metallic's pie pans and used them today for the first time
to bake blueberry pies. The pies turned out quite well -- but, since I cut
them when they were still warm, blueberry juice ran and dripped through
those tiny holes on the bottom. I had a plate underneath, so the juice
didn't stain anything, but I was sorry to see so much yummy blueberry juice
wasted.
This makes me wonder -- How do you deal with perforated pans? Do you wait
until pies are set, then cut them? I guess I should always keep a plate
underneath, though, just in case. Any suggestions?
Thanks!
Wakako
Reply to
Wakako Kusumoto
On Sun 06 Mar 2005 08:51:03a, Wakako Kusumoto wrote in rec.food.baking:
I think you've thought of them. If you want the benefit of the holes, they obviously cannot be covered up in baking. You could, however, wrap the bottom in foil before cutting the pie.
Reply to
Wayne Boatwright

Site Timeline Threads

  • Is it possible to make bread the same as it was 70 years ago as was delivered by...
  • last updated in

    Baking Crafts

  • Is it possible to make bread the same as it was 70 years ago as was delivered by...
  • last posted in

    Baking Crafts

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.