The pies are smelling lovely Jasdip! Wish you could join us.

Sue

Me too, Sue! Pies are my absolute favourite dessert!

Never done it except if the recipe called for it as in an upside-down apple pie I made once a long time ago. I should dig out that recipe some time.

Having a pretty serving plate is my excuse for buying pretty pie plates... then there's no need to transfer them.

Even if you don't plan to take your pie out of the pan or plate, a little twirl when cooled down some, will insure that no pie crust will be left behind on the bottom.

Sue

My pies only stick to the dish when they're cold out of the fridge. I'll try twirling next time to see if I can loosen them up and keep that from happening. Thanks for the tip!

I have some inherited nice ones but they are just too big. I do use them for other savory things so not eye-candy taking up space.

I have the steel fluted removable bottom tart pans I use for pies. All sizes. Two have higher sides if I need that. I can make a few pie type things with one crust batch. Pumpkin, pecan, and blueberry. Big, med, and small. My family just wants a tiny sliver, then another, and another if a favorite. Still some leftover but gone the next day. Dad always says he is glad that's gone after finishing off the last of it. : )

I like that they pop right out and off to a serving plate.

My pie crust would never stand up to that. The only "pie" I ever take out of the pan is a tart and that has 1/4 inch of pate sucre for a crust. But I would be afraid my short crust would shatter.

I'm with lindac. There are some kinds of tarts I'd remove, but my regular pie crust is too fragile.

Over the years I have collected so many pie pans and pie plates. I still seem to just go back to certain ones and use! We are such creatures of habit. Enjoy your pies. I hope to.

Sue

What do you mean by "give the crust a twirl"? Do you mean to literally grab the crust and move it physically within the dish? It has never occurred to me to try that or that I would be able to do that.

Yes, very gently, don't mess up the fluting on the edge. If you wait till too cold it may not do that, but let it cool down pretty well. It either will or it won't.

Sue

I'm going to try that if I remember next time I bake a pie!

No way my crust would hold up to that! There would be nothing left to the fluting but crumbs! Doubt the sides of the pie would hold up, either. We like our pies quite deep, none of these skimpy shallow pies served by so many.

Rusty

Never. One of the pecan pies that I made today bubbled out between the crust & the pan so the only ways it's coming out of the pan is in pieces and with a scraper! :-)

Don't really see the point of taking it out of the pan anyway. Assuming you got it out in one piece, wouldn't the crust crumble and break into pieces when you cut into it?

Like LindaC, I have removed tarts from the pan, I have one of those fluted pans with a removable bottom, a gift from Evil Jessica. I miss her....

I also make deep dish pies because I love the filling and don't really like the crust. My crusts are made with home rendered lard and are flaky, but more substantial than the all butter crusts I sometimes make, so they might hold up to the "twirl", except that most of my pies have managed to bubble up and overflow and generally make a mess of the pan, and when it cools, it sticks. So, might work, but might not, with my pies, LOL,

Like Cilantro, I'm also wondering if the crust would crumble and break when you cut it?

Annie

Probably if the juices have gotten between the pie crust and plate or pan, they may not twirl and come out. I think if you cut one piece at a time, they should hold up, but cutting 8 pieces or so they would probably sort of flop over. I have twirled and removed mine if I have gone somewhere and wanted to leave a whole pie and bring my plate home, just put it on their plate or pie pan. Happy Thanksgiving.

Sue

Sue, that's a good idea. I seldom have an entire pie left, but often leave whatever is left, or send it home with someone if we're at my house. If I "twirled" them before cutting, whether in or out of the dish, I could lift the entire remainder of the pie into a disposable aluminum pan or whatever and not have to retrieve my pie plate later.

Annie

I've been wondering if my pies are twirlable since Sue posted, and since today's pie is out of the freezer, and a different recipe crust, there's no knowing so soon. I just remembered, however, that I have taken mini-pies out of the dish and cut them. That's double crust and completely cool, plus only an inch or so thick. With a dense filling, they didn't crumble away, but I was also careful in the cutting. I don't think it would have worked warm.

"---Have you ever taken your whole pie out of your pie plate or pie pan and put it on just a pretty plate to serve. ---"

Just bake your pie in an aluminum foil pan. and cut the pan away after the pie is done.

dcarch

I bake in clear pyrex pie dishes, so I leave the pies in the pans.

But I tried the 'twist' method on my pumpkin pies & it worked! I waited until they were @ room temp. My pate brisee crusts are very tender, but they held up w/o crumbling.

Thanks for the cool tip = )

This went in Pyrex clear glass to freezer and back, pre-twist tip, and was thawed completely so didn't stick. The rim of this platter at the host's house is deep and perfect size for my pie plate, though it looks more like it's meant for fruit than pies. Decorative, stable, and convenient. They do still have my dish, though. :). Twist next time...

Use Pyrex glass and then put the pie on a silver tray. No one notices the Pyrex - I mean, it's a PIE!

But if one were baking a dozen pies and only had half a dozen pie plates, it would be great to be able to transfer the pies to other dishes. :)

OK, I tried the "twirl" method and it worked pretty well for both a chocolate cream and this raspberry cream cheese. My pastry was flaky/delicate enough that I broke a small piece out where I touched the edge, you can see it in this picture, but I just stuck it back on and no one really noticed or cared.

I'm still not convinced it would work for my deep dish fruit pies, due to that "run over" problem...

Annie