MasterClass KCMCCB15 Crusty Bake 23 cm Deep Perforated Pie Dish with PFOA Non Stick, Robust 1 mm Carbon Steel, 9 Inch Round Tin, Grey

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!

Make a nice & crusty challah with a soft & fluffy interior.

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.

Why did you pick this product vs others?:I purchased this perforated pie dish for reheating frozen homemade pies for holiday meals. I was also looking for a way to roast pumpkin seeds in oven without parchment paper. After regular use, this pan works as I desired and shows no signs of wear. Clean up is easy. After 2.5 years of regular use, I am very happy with my purchase.

I use perforated baguette tray and also perforated loaf pan for baking my sourdough bread and I'm getting amazing results. I was looking for something for round bread and this is the only piece what I find. It's little to low but I did smaller batch and come out great. Hopefully in the future they make something higher. I'm not the fan of dutch ovens because they are so heavy and this one is doing great job and is very easy to to use it . The quality is great. And I know will last for long time because the others I have for a year and they look like new.

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).

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.

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!