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

On Sun 06 Mar 2005 08:51:03a, Wakako Kusumoto wrote in rec.food.baking:

> 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
>
>

I think you've thought of them. If you want the benefit of the holes,
they obviously cannot be covered up in baking. You could, however, wrap
the bottom in foil before cutting the pie.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > firmly grasped the obvious:

> I think you've thought of them. If you want the benefit of the holes,
> they obviously cannot be covered up in baking. You could, however, wrap
> the bottom in foil before cutting the pie.

IFYKWIM, AITYD.

--oTTo--

"Otto Bahn" > wrote in message
...
> "Wayne Boatwright" > firmly grasped the obvious:
>
>> I think you've thought of them. If you want the benefit of the holes,
>> they obviously cannot be covered up in baking. You could, however, wrap
>> the bottom in foil before cutting the pie.
>
> IFYKWIM, AITYD.
>
> --oTTo--
>
Huh???

"MOMPEAGRAM" > wrote in message
news:1110386824.8d0649d1a2634d3c73513b39119117f0@t eranews...
>
> "Otto Bahn" > wrote in message
> ...
> > "Wayne Boatwright" > firmly grasped the obvious:
> >
> >> I think you've thought of them. If you want the benefit of the holes,
> >> they obviously cannot be covered up in baking. You could, however,
wrap
> >> the bottom in foil before cutting the pie.
> >
> > IFYKWIM, AITYD.
> >
> > --oTTo--
> >
> Huh???
>
>
for what it's worth, I think that means "if you know what I mean, and I
think you do."
~Peggy

"Peggy" > wrote

No small coincidence you are posting about pie, eh?

> > >> I think you've thought of them. If you want the benefit of the holes,
> > >> they obviously cannot be covered up in baking. You could, however,
> wrap
> > >> the bottom in foil before cutting the pie.
> > >
> > > IFYKWIM, AITYD.
> > >
> > > --oTTo--
> > >
> > Huh???
> >
> >
> FWIW, ITTM "IFYKWIM, AITYD."

IFYPFY!

--O--

Still symmetrical after all these years

"Peggy" > wrote in message
...
> "MOMPEAGRAM" > wrote in message
> news:1110386824.8d0649d1a2634d3c73513b39119117f0@t eranews...
>>
>> "Otto Bahn" > wrote in message
>> ...
>> > "Wayne Boatwright" > firmly grasped the obvious:
>> >
>> >> I think you've thought of them. If you want the benefit of the holes,
>> >> they obviously cannot be covered up in baking. You could, however,
> wrap
>> >> the bottom in foil before cutting the pie.
>> >
>> > IFYKWIM, AITYD.
>> >
>> > --oTTo--
>> >
>> Huh???
>>
>>
> for what it's worth, I think that means "if you know what I mean, and I
> think you do."
> ~Peggy
>
Thanks Peggy. I pick most short forms, but that was too much at once for an
old lady.

Just get some Glass pie pans
"Wakako Kusumoto" > wrote in message
...
> 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
>

Just get some Glass pie pans
"Wakako Kusumoto" > wrote in message
...
> 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
>