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