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 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

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

On 9 Mar 2005 20:48:31 -0800, "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?

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. :-)

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

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

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.

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