Your cart is empty.
Your cart is empty.Get crispier-than-ever-results with no more soggy bottoms. MasterClass's award-winning* Crusty Bake perforated pie dish features a series of tiny holes to allow for maximum heat circulation. These aerating holes let heat freely circulate around the base and sides of your pie crust, drawing out moisture for greater crispiness.This deep pie tin measures 23 cm (9 Inch) in diameter, with a depth of 5 cm (2 Inch). It's ideal for making share-sized, golden-crusted sweet and savoury pies the whole family can enjoy.You can rely on it to deliver consistent results too. It's 1 mm-thick carbon steel construction gives it long-lasting strength. It won't warp at high temperatures - in fact, it's oven safe to 220°C (428°F). An electroplated finish and rolled edges improve rust resistance.Removing those crisp, golden pies once baked is made simple. This pie pan with holes is finished with a double Quantum II non stick coating. This PFOA, PTFE and BPA-free finish releases food in an instant, and makes the tin easy to clean up afterwards. It's dishwasher safe too.(*Winner: German Design Award, 2016; Excellence in Housewares' Excellence in Cookware Award, 2014)Box Contains1 x Master Class Crusty Bake Non-Stick Round Pie Dish / Tart Tin, 23 cm (9")
Tillessensee
Reviewed in Germany on February 1, 2025
Pies selber machen ohne anzubappen
ian
Reviewed in the United States on January 12, 2025
Make a nice & crusty challah with a soft & fluffy interior.
Kindle Customer
Reviewed in the United States on August 19, 2024
This pan is the best for pie crusts. I've tried every suggestion to stop my pies from having soggy bottoms, nothing worked. Blind baking your crust is not only a nuisance, it doesnt work! I made a fresh peach pie in this pan, peach pies have lots of juice and always cause soggy bottoms. My peach pies turned out beautiful! The bottoms was golden brown and flakey, no soggy mess. A few tips, bake your pies for over an hour, I baked mine 85 min. Tent the top of pies with foil at around 45 min to keep top crust from getting to dark. Always put a pan under pie on lower rack as your pie will leak bc of the holes. When removing pie from oven put foil under cooling rack to catch drips. You can't avoid the dripping but you can avoid soggy crust with this pie pan. I loved it so much I ordered another one! Baked two more perfect peach pies with these pans!
jpapuga
Reviewed in Poland on July 13, 2024
Super
Customer
Reviewed in the United Kingdom on November 29, 2024
Great pie dish if you have issues with soggy bottoms!I was impressed with the weight of this pie dish, as it is a lot less flimsy than I expected. I am hoping that this will mean that is very durable, unlike some similar products that I have used in the past.
andres
Reviewed in Spain on November 27, 2024
Me ha gustado el material, se limpia muy bien y bastante resistente. Se cocina muy bien la masa y en menos tiempo, debido al perforado del material. Lo he usado para quiche y salió muy bien y sin quemarse, ya que se distribuye muy bien el calor por el buen material del molde. También se lava muy bien, si pones papel de horno en la base, que sería lo adecuado, sale limpio y yo no lo meto en el lavavajillas, con una esponja con jabón de platos suficiente.
J.K.Phillips
Reviewed in the United States on October 19, 2024
The only thing that would make this pie pan perfect would be if it had any kind of a lip at the rim for a typical pie crust. Also, use caution when baking in this pan to always put either a cookie sheet or aluminum foil below it. The crust will release fat and drip, making for a mess in your oven if it isn’t caught on something.
PYandre
Reviewed in the United States on April 24, 2024
The holes do help brown the bottom crust, but it is shaped like cake pan rather than a pie pan which makes it difficult to remove pieces. Also, it is deeper than a pie pan adding to the difficulty in removing slices. I hope to find another with holes, but shaped like pie pan!
Bonnie G.
Reviewed in the United States on April 23, 2024
An unusual baking pan. The holes help pies or deep dish pizzas from getting soggy.
Keith MacGillivray
Reviewed in Canada on November 23, 2020
Bought for my wife and a few of her baker friends to properly bake the crusts .
Annie 12
Reviewed in the United States on October 23, 2019
This a terrific pie pan. It browns the bottom and sides of the crust beautifully. Note that if you cook a 2-crust pie with the filling in the crust, the bottom will brown more slowly than the top. It took my first pie 1 hour and 20 minutes to bake at 350 degrees F. You can see the bottom and sides through the holes to determine if the bottom crust is done.I have only one complaint. The first pie I baked with this pan was an apple pie, which was delicious. When the first pie slices were cut and lifted out, the liquid in the remaining filling slowly leaked through the holes in the bottom and sides. I put a piece of aluminum foil under the bottom and around the sides to prevent further drips, so that solved that problem. Just a heads-up on this aspect. It won't happen if the filling is substantial or solid enough (isn't slightly liquid).
Soj
Reviewed in the United States on January 2, 2019
I LOVE these pie pans. Regardless of what type of pie I'm making, these pie pans are GREAT! Prior to purchasing these pans, I had a lot of trouble with the bottom crust of my pies being soggy, regardless of how high I would initially set the oven temp to cook the bottom crust. With these pans, there is no worry. The bottom crust browns nicely and cooks evenly. The only draw-back is the necessity to use plastic utensils to cut and remove pie but it's a small price to pay to achieve non-soggy pies.
S. C. OBrien
Reviewed in the United States on November 1, 2017
If I could I would give this 4-1/2 stars as the engineer in me can always dream up a tweak or two. But this is a nice heavy pie pan and I expect I'll buy more for the holidays. While I avoid non-stick coatings, for as rarely as I make pie, I don't object to this pan being coated at all.I will tell you, the perforation makes all the difference in getting a nice evenly browned crust, even if you forget half the butter in the recipe! (Not that I ever did that...) Seriously, I'll never go back to making pies in ceramic dishes, even quiche. There is no comparison to how nice the bottom and sides come out using this.As others have noted, perforations mean that anything that leaks out of your crust will drip in your oven. So put some foil on the grate below this if you need to.
Recommended Products
$11.99
$ 5 .99 $5.99