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Chicago Metallic Commercial Perforated Pie Pans, Set 2 | 
 enlarge | Brand: Chicago Metallic
Category: Kitchen
List Price: $9.50
Buy New: $8.49
You Save: $1.01 (11%)
Rating:  14 reviews
Sales Rank: 9057
Number Of Items: 1
Shipping Weight (lbs): 1.2
Dimensions (in): 9.4 x 9.4 x 1.3
Model: 31122
UPC: 070687311225
EAN: 0070687311225
ASIN: B00004R91R
Shipping: Eligible for Super Saver Shipping
Promotion: Buy 4 eligible items in the 4-for-3 promotion offered by Amazon.com and get 1 of them free. Terms and Conditions
Availability: In stock soon. Order now to get in line. First come, first served.
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| Features:
| • | Perforated for brown, flaky crusts | | • | 9-inch diameter, 1-1/4 inches tall | | • | High-quality aluminized steel | | • | Dishwasher-safe or hand wash with soft sponge | | • | 25-year limited warranty |
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| Accessories:
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| Editorial Reviews:
Product Description
The 2-piece, uncoated 9-inch perforated Pie Pan Set from Chicago Metallic's Commercial line upholds a baking tradition, and adds the modern benefit of being dishwasher-safe. Durable aluminized steel is crafted to experts' standards for long-lasting perfor
Amazon.com Review
When you are working with a metal pie pan, you can expect your crust to brown quickly. But when you are working with a perforated metal pan, you can expect your crust to be melt-in-your-mouth flaky. The perforations allow air to circulate, which creates fewer air pockets and a fluffier crust. Preferred by professionals, its high-quality aluminized steel is an excellent heat retainer and bakes consistently all the way up the sides of the pan. With the thicker material, you can count on a more lasting durability and less chance of corrosion. It is dishwasher-safe, but if hand washing be sure to use a soft plastic or nylon sponge. Abrasive cleaners or steel wool may damage the quality of your pan. --Madeleine Miller
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| Customer Reviews: Read 9 more reviews...
 Chicago Perforated Pie Pans March 21, 2008
Walter Mussante
These are just what I have been looking for, pie came out with perfect crust.
 Perfect pans! February 4, 2008
Stacia R. Roesler (Alexandria, VA USA)
When making pies from very juicy fruits, a non-perforated pan will cause the crust to be soggy. These pans avoid that problem---it's that simple. And, these are great pans: a nice size and a good thickness. I love them, and am ordering more since I've given away to friends the two I had. Good perforated pans are tough to find! Here's a terrific and simple recipe to try, and especially useful for using up pears (if you have a tree or someone sent you a pear basket), but you need THESE PANS to make it:
PEAR TART
Use any crust recipe or prepared crust. Prick the crust with a fork, and bake crust alone at 400 degrees until browned (about 10 minutes).
Slice 5 ripe pears and arrange in crust. In a plastic quart-size bag, knead 1/3 cup butter, 3/4 cup flour, 1/2 cup suger, and about 1/2 tsp of cinnamon until it is crumbly. (You can do this in a bowl too with your hands or with a pastry knife, but using the plastic bag method saves mess and the kids can help.) Sprinkle the crumble on top of the sliced pears, and bake til golden brown (about 45 minutes) at 400. Cool about an hour, and serve the same day (topping gets soggy otherwise)---you'll get rave reviews! As a variation, you can also add to the pears about 1/4 cup of rough-chopped cranberries (adds tartness, kids usually don't like this variation) or whole dried cherries (kid-friendly).
More holes, more dough December 1, 2007
lefty frizzell (Norfolk, VA (right now))
7 out of 7 found this review helpful
Use PAM or a baking spray with flour on it. I havent tried it with cooking oil or parchment yet. But, like anything with wholes in it if the crust isnt dried and floured, it's gonna sag thru the holes. I'm going to buy some of those silicon baking sheets for it.
GOOD PRODUCT November 30, 2007
NCDave (High Point, NC, USA)
2 out of 2 found this review helpful
I like these pans. They are sturdy and well made. The perforations in the bottom help the cust to brown more evenly. I am happy with my purchase
These pans are GREAT!!! November 23, 2007
K. Russo (Flemington, NJ United States)
1 out of 1 found this review helpful
I used these pans for the first time to make pumpkin pie for Thanksgiving. I used the butter/shortening pie crust recipe in "Pie" by Ken Haedrich (as well as the pumpkin pie filling recipe)and the pies turned out beautiful. The crust was very crisp and flaky. I'm really impressed and highly recommend these pans. Can't wait to make some more pies! :)
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