Hi,

Does anyone here use perforated pie pans? I have a question -- rather
silly, but anyway -- about them.

I bought Chicago Metallic's pie pans and used them today for the first time
to bake blueberry pies. The pies turned out quite well -- but, since I cut
them when they were still warm, blueberry juice ran and dripped through
those tiny holes on the bottom. I had a plate underneath, so the juice
didn't stain anything, but I was sorry to see so much yummy blueberry juice
wasted.

This makes me wonder -- How do you deal with perforated pans? Do you wait
until pies are set, then cut them? I guess I should always keep a plate
underneath, though, just in case. Any suggestions?

Thanks!

Wakako