Pie Slicing

Everytime I slice a pie, the side crust seems to stay stuck to the pan
serving a slice with only some bottom crust. Does anyone know how this can
be improved?
Reply to
Ruth Dahlstrom
"Ruth Dahlstrom" wrote in news: snipped-for-privacy@corp.supernews.com:
Lightly rub a bit of flour into the surface of the crust that will come in contact with the pan. You might also try spraying the pan lightly with a non-stick spray.
Reply to
Wayne Boatwright
Another way is to dust the greased pie tin with all purpose or bread flour liberally and remove the excess flour by tapping it upside down. Then use that for baking the pies in.
Reply to
Roy Basan
at Sat, 13 Sep 2003 23:27:10 GMT in , nospam.net (Ruth Dahlstrom) wrote :
I've found that this is usually due to 2 effects while slicing:
1) Not cutting through all the way to the sides 2) Not getting all the way under the slice with your metal pie slice or spatula.
In the case of #1, the key point to remember is that you have to angle the knife as it approaches the side of the pie dish. You need to slice until you get metal on dish contact. When you're done the knife should be at the same angle as the side wall of the dish. It helps to have a knife with a flat, as opposed to a curved, blade. If the crust is crisp, there will be a distinct pop as the knife breaks through the side crust.
For #2, it's a matter of leverage. The first piece is always hard. Try to get under the lip of the crust right away, then angle the metal pie slice until, again, it's at the same angle as the sidewall. Press against the side of the dish by pulling the metal pie slice towards you while pushing it down. Then lever it under the flat bottom. Hopefully this first piece won't come out too bad.
For the remaining pieces, the job is much easier. Set the metal pie slice flat in the gap where slices have been previously removed. Then slide it underneath the newly-sliced piece and again, lever it out gently.
Also, those thick plastic pie slices work very badly. A metal one is almost mandatory because you want one with a very thin, reasonably flexible blade. Plastic pie slices and spatulas tend to push or crumple the slices around without getting underneath them.
Slice pies only when fully cool. Warm pies tend to fall apart while slicing. To serve warm pie, you should slice the pie first, put the separate pieces on a cookie sheet (which is best because then you can push the slices off onto plates instead of having to lift them) and put in the oven (I've found 300F works best) until warm, generally about 15 minutes max. Never heat a pie in the microwave unless you really don't care about quality : heating a pie in the microwave virtually destroys the crust.
Reply to
Alex Rast

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