I purchased a perforated pie pan the other day, and gave it a test run. The result for a pumpkin pie? The crust baked up perfectly on both the sides and the bottom. Perforated Pie Pan on Amazon: amzn.to/2IiNlIb
Please do NOT worry about the length of your videos. We are all waiting for each new posting, learn so very much from each one, and delight in being part of your culinary journey. No one is concerned about excessive length of videos. Thanks for taking us along on your journey.
Chicago style pizza in that pan! Your videos are not too long and you always have something interesting to say. I made your potato bread recipe today and I wish I could send a picture, it turned out so beautifully. I have also made your plain bread, beer bread twice now and Challah is next. My 90 year old Bavarian father who trained as a flour miller and bakes rye bread gave your beer bread kudos and that is saying something, believe me. I get nothing but compliments so thank you for sharing. I love how natural your videos are and how you show that things don't always go as planned and that is fine as it will still taste absolutely delicious. I look forward to all your videos! Now I want pumpkin pie! lol
Wonderful video and beautiful pie! Thank you for making them and sharing with us! Great job with baking in your new perforated pie pan! I am sure Steve and Carol will be getting one of these pans as well. I can't wait to see what else you make in your new pan! Whatever you do create, it will surely be a delicious success! Take care and enjoy your pie! 😊🧡🧡🧡🥧
Very Interesting! I see the company makes all kinds of perforated pans, including one for pizza! Sounds like I need to try some. Thanks again, for all you do. :)
As a former chef, it's pretty odd that I have never used this type of pan. I have always had access to these types of pans, but my thought has always been to never fix anything that wasn't broken. So, I always used the pie pans that I grew up using. But, I was shopping at a secondhand place when I came across one of these in what appeared to be brand new condition. And, it was the perforated pan along with the pie divider. It was just a couple of bucks, so I figured it wouldn't hurt. Plus, it's nice to toss this new pan in with my huge collection of cookware. I am going to be making a pie this weekend and your video has helped me understand how I will be using this new pan. It's strange, I am retired now and I only cook at home... And, after all these years of professional cooking and baking, I will be using one of these in my home instead of the restaurant. Thanks again!
Thank you Kevin. I have had a perforated pizza pan for years, and love it. I can't wait to get the pie pan. As always I really appreciate the extra time you take to explain each step.
Just bought a perforated quiche/tart pan with a removal bottom...I'm a bit intimidated trying my first quiche in it...you gave me more confidence...thanks! Your pie looked great btw!
I have 100’s of standard pie pans and I’ve never seen a perforated pie pan before! I constantly have a soggy pie base, I plan to drill holes into 6 of my std pie pans and bake me pies alongside my non perforated pie pans an see what the difference is. This should be interesting. Cheers from Wellington NZ. The pie capital of the world!
Just found your channel. I have and use one of the the original metal pie pans from the 1920-30. Love it. Check these out they are not deep they are standard depth.
