| Mad Dan |
I have to admit I'm pretty new to this (pie making) - but getting the
hang of it.
Have got the homemade dough down OK
Have got a few fillings I like OK
Can bake up a pretty good looking (and tasting) pie OK
But then! At the last hurdle, this is where it all goes wrong: how to
get the pie out of the dish without it disintegrating? My masterpiece!
Ruined!
I use a 9 inch glass (pyrex?) dish, which I sprinkle with flour before
putting the bottom pastry in.
I let the pie cool before attempting to remove it.
I cut it while in the dish - to remove one piece at a time.
I don't have any special implement designed for this (Is there one? I
use a knife)
Anyway, can anyone give me any guidance as to what I ought to use/do?
Thanks all!
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| Ace |
> I have to admit I'm pretty new to this (pie making) - but getting the
> hang of it.
>
> Have got the homemade dough down OK
>
> Have got a few fillings I like OK
>
> Can bake up a pretty good looking (and tasting) pie OK
>
> But then! At the last hurdle, this is where it all goes wrong: how to
> get the pie out of the dish without it disintegrating? My masterpiece!
> Ruined!
>
> I use a 9 inch glass (pyrex?) dish, which I sprinkle with flour before
> putting the bottom pastry in.
>
> I let the pie cool before attempting to remove it.
>
> I cut it while in the dish - to remove one piece at a time.
>
> I don't have any special implement designed for this (Is there one? I
> use a knife)
>
> Anyway, can anyone give me any guidance as to what I ought to use/do?
>
> Thanks all!
>
See if this product will help you --->
http://www.thekitchenstore.com/030734045381.html
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| Wayne Boatwright |
On Wed 09 Mar 2005 09:48:31p, Mad Dan wrote in rec.food.baking:
> I have to admit I'm pretty new to this (pie making) - but getting the
> hang of it.
>
> Have got the homemade dough down OK
>
> Have got a few fillings I like OK
>
> Can bake up a pretty good looking (and tasting) pie OK
>
> But then! At the last hurdle, this is where it all goes wrong: how to
> get the pie out of the dish without it disintegrating? My masterpiece!
> Ruined!
>
> I use a 9 inch glass (pyrex?) dish, which I sprinkle with flour before
> putting the bottom pastry in.
>
> I let the pie cool before attempting to remove it.
>
> I cut it while in the dish - to remove one piece at a time.
>
> I don't have any special implement designed for this (Is there one? I
> use a knife)
>
> Anyway, can anyone give me any guidance as to what I ought to use/do?
>
> Thanks all!
>
I cut with knife and use a wedge-shaped spatula to remove the pieces.
--
Wayne Boatwright
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Ginny Sher |
On 9 Mar 2005 20:48:31 -0800, "Mad Dan" <mad-dan@keepitloud.com>
wrote:
>I have to admit I'm pretty new to this (pie making) - but getting the
>hang of it.
>
>Have got the homemade dough down OK
>
>Have got a few fillings I like OK
>
>Can bake up a pretty good looking (and tasting) pie OK
>
>But then! At the last hurdle, this is where it all goes wrong: how to
>get the pie out of the dish without it disintegrating? My masterpiece!
>Ruined!
>
>I use a 9 inch glass (pyrex?) dish, which I sprinkle with flour before
>putting the bottom pastry in.
>
>I let the pie cool before attempting to remove it.
>
>I cut it while in the dish - to remove one piece at a time.
>
>I don't have any special implement designed for this (Is there one? I
>use a knife)
>
>Anyway, can anyone give me any guidance as to what I ought to use/do?
>
>Thanks all!
You didn't mention whether you let the pie cool long enough. Try
waiting a little longer before you slice. I bet it still tastes good
though. :-)
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| Priscilla H. Ballou |
Mad Dan wrote:
>
> I have to admit I'm pretty new to this (pie making) - but getting the
> hang of it.
> Have got the homemade dough down OK
> Have got a few fillings I like OK
> Can bake up a pretty good looking (and tasting) pie OK
> But then! At the last hurdle, this is where it all goes wrong: how to
> get the pie out of the dish without it disintegrating? My masterpiece!
> Ruined!
> I use a 9 inch glass (pyrex?) dish, which I sprinkle with flour before
> putting the bottom pastry in.
> I let the pie cool before attempting to remove it.
> I cut it while in the dish - to remove one piece at a time.
> I don't have any special implement designed for this (Is there one? I
> use a knife)
> Anyway, can anyone give me any guidance as to what I ought to use/do?
You're talking about removing one piece, right? You're not trying to
remove the entire pie from the pan at one time, are you?
Priscilla
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| Dave Bell |
On Thu, 10 Mar 2005, Ace wrote:
> > But then! At the last hurdle, this is where it all goes wrong: how to
> > get the pie out of the dish without it disintegrating? My masterpiece!
> > Ruined!
> >
> See if this product will help you --->
>
> http://www.thekitchenstore.com/030734045381.html
Well, there's ANOTHER item for the "Why didn't *I* think of that?" file...
Clever...
Dave
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| Mad Dan |
Thanks to everyone who replied.
Yes, I was talking about removing it one piece at a time (to whoever
asked that), and that gizmo that someone linked to looks just the
thing.
But, I think whoever suggested that I hadn't let it cool down enough
might have hit the nail on the head. I can't help it! It comes out of
the oven, and I go "Mmmmm! Pie!"
Thanks again everyone.
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| Dave Bell |
On Thu, 10 Mar 2005, Mad Dan wrote:
> Thanks to everyone who replied.
>
> Yes, I was talking about removing it one piece at a time (to whoever
> asked that), and that gizmo that someone linked to looks just the
> thing.
And the more I look at it, the more I think of attaacking a pie-shop tin
(Marie Callendar, etc.) with an abrasive wheel. 1 tin ==> 6 easy-outs!
One could even bake all 6 into the pie, I suppose.
> But, I think whoever suggested that I hadn't let it cool down enough
> might have hit the nail on the head. I can't help it! It comes out of
> the oven, and I go "Mmmmm! Pie!"
Can't be helped, I know...
Dave
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