Are you able to get the top on once the pie is baked? Doesn't the crust of the pie prevent the top from snapping on?
900605
You have to do a "standing fluted" or pinched crust with this pan, but it is worth it because it bakes crust beautifully. I get alot of compliments on the crust with this pan. Even with a juicy filling like cherry or peach the crust cooks evenly. No soggy bottom crust. Hope this helps!
900606
The inside of this pie holder is big enough to put the whole pie in, and there is no problem to snapping on.
900607
I don't actually bake a pie in this pan. I bake the pie in a regular pie pan & place it in this pan before placing the lid on. I then can serve the pie in my glass or ceramic pan. I like keeping this pan to use strictly for storing or taking some place. However, the pan is large enough that if you wanted to bake in it, you could just not bring your crust up over the sides. Then the lid would go on fine.
900608
This pan is oversized so my crusts do not go over the sides but rather fit completely inside the pan. Hope this helps.
886272
I've read that others have had trouble with the top, but I have not. It's always very easy for me to put on securely and it stays in place. Perhaps you have one that has been manufactured improperly? You might want to return it and ask for a replacement.
458476
I tend to agree with G. Murray about placing a small piece of plastic wrap between the pie and pan, just make sure you remove the plastic from the pie before baking. Sorry I have not used this pan in my freezer either like G. Broughton stated.
1108435
Yes, my daughter put on hers cause it was plastic. Now she can put in the oven with higher heat.
1990467
Hi, I have only baked pumpkin pie in mine, The edges got brown so I would think the top should get browned as well.
2151691
no, There's a top and bottom to the pan and clips to hold it in place while baking.
2177544
No, the inside is "bare" stone, no glaze or coating on it. I made one pie in mine and the crust really stuck to the stone and it was difficult to clean - however, it may be that it just needs to be seasoned some...
783857
Sadly, I can't tell for sure: my only question is, Do you leave the stone plate inside the oven during the warm-up phase? If you don't (just a guess) that might explain why the bottom of the dough takes longer to cook, otherwise I'd be as lost as you are. My pizzas cook perfectly on all sides. Good luck.
1344294
Yes, you have to lock the top onto the base...it will snap in when it's in place.
1650956
I've only made the one small cake recipe, but would think a pie crust would work too. I just can't say through experience.
1858084
The way this peel is designed it will never come in contact with your oven. it is designed to facilitate easy deposit and retrieval of the pie onto whatever surface it is being cooked on. as for the material itself; it will remind you in appearance of an old fashioned clip board, just much more dense. enjoy!
1721843
YES! Make sure your butter is VERY cold (I put mine in the freezer for awhile) so it doesn't gum up. The HB does a fine job for making pie crust dough.
95993
The top comes off but it is really on there tightly. Keep turning it until it loosens enough to be removed.
551650
yes, you could hold a pie the bottom of it. because of cupcake mold's shape, you could not put a pie on top.possibly, if you put a pie with another round and fit plate you could use it as a pie carrier.in my opinion, the bottom size is around 14 inch.it' too big.i'm afraid that the pie would get around if the pie is not enough huge.
1997467
I'm not sure if it is or not but unless you're pressing it into the crust instead of just loosely laying it over the top I've not had a problem. You may get a little bit of baked crust shavings that stick in places but it washes up easily.
1260218
press gently on the top ..i love it...could crack the bottom very easily ..treat with care
1592984
Hi JMC, The only reason I can think of is that maybe your stone was not fully heated. Though not guaranteed to cause this result, it is quite possible. Heat your stone for a minimum of 45 minutes to be sure it is at maximum temperature. When the dough hits the high heat it will grab for a second, but then release. Obviously, also be careful not to get cheese underneath your pie. Keep at it, you will succeed. The Emile Henry stone s a good product.