9-inch Certified Professional Nonstick Pie Pan
These are certified professional pie pans and the only pans we know that will bake a double crust pie properly and is so nonstick that you can slide a pie out of the pan and onto a serving platter for presentation and slicing.
If you want to bake a perfect pie every time, use a nonstick dark pan.
See why a dark pan is so important?
Fruit and other pies are dense. It takes a lot of heat to bake through. Light colored pans reflect heat while dark pans absorb heat.
You want your pie crust to be completely baked, crispy, not soft--no "soggy bottoms". That's difficult when you have light colored pans. It's tough to drive heat through a pie from the top.
Avoid soggy bottoms. Use a dark pan--and a pie crust shield.
A pie crust shield does two things:
First, it protects the top edge of the crust, the edge that is exposed to all of the heat from the top and the bottom.
A pie crust shield is a ring that covers the top edge of the pie to reflect the heat. It keeps the edge from getting too baked.
The other thing the shield does is that it allows you to bake the pie longer and that helps solve the soggy bottom problem. It bakes longer so the bottom of the pie is baked longer.
Often home bakers will put tin foil over the top edge to try to protect it. A pie shield works better and you don’t have pieces of tin foil falling into your pumpkin pie.
Removing the Pie from the Pan
If you spend much time with our emails or on our site, you'll notice that many of our pies are removed from the pan before they are sliced--the nonstick finish is that good. There are several advantages:
To remove a pie from the pan, let it cool completely. Then gently twist the pie to make sure there are no sticky points.
Do not try to lift the pie from the pan. Simply tip the pie up on a gentle angle slide the pie out.
This reason alone is reason enough to own a set of these pans.