This time of year, our thoughts invariably turn to pie. Yes, pie is traditionally a summer thing, with all those berries, apples, and pears coming into season. But we jump into pies as soon as rhubarb hits the markets, and there's something about a pie cooling on the windowsill in the fresh, new spring sunshine. (We've made three pies already this spring!) And if you're making pies, then you want a pretty crust. That's where this gorgeous pie pan from Emile Henry comes in.
We think this pie dish is just gorgeous. It's dramatic and ruffled in just such a way as to make a pie crust effortlessly beautiful. A pie dish like this is a novice pie baker's best friend.
Yes, some of us don't care about a pie's looks at all, as long as it tastes good. But we love to crimp our pie crusts into a crisp shape, especially since it's spring and the sun is shining, and everything feels like it should be gleaming and pretty. So we're all gaga over this pie dish right now; can't you picture a lovely Shaker lemon pie bubbling away inside?
• Find it: Emile Henry Artisan Ruffled Pie Dish, $44 at Williams-Sonoma
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(Images: Williams-Sonoma)
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Beautiful, but how on earth would you cut and serve out of it?
That is an incredibly gorgeous pie dish, the fluted edges make it what it is.
saer
http://cravenmaven.wordpress.com
Where is the "like" button? Like, like, like. Love, too, if it came in red!
@Janine - check the link! It does come in red!
I'm with JessicaButton - how can you cut into that with a flat spatula or triangular pie server??? pretty yes. Practical? not.
Who needs to cut? Just eat the entire thing!
I don't have any issues cutting and serving pie out of this dish. I just use a narrow spatula and go from the sides of the slice instead of the back.
I have this in the red color, and I absolutely love love LOVE it! The crust turns out brown and flakey all the way through (without any blind baking). I've only made two-crust pies in this baby, and the fluted edges make it look oh-so pretty. I've also not had any trouble cutting or serving the pie out of the dish. The crust doesn't stick (yay butter), and I just cut out a wedge and use a fork to lift the slice out of the pie. If you want a pan which will surely inspire you to make your own pie crusts, this is it! (I also have to recommend the other baking dishes by emile henry, as the rectangular baker I have makes absolutely divine casseroles!
i don't have this pie dish, but i have another emile henry one. i almost didn't buy it, based mostly on the price. you can get 4 glass ones for what one of these goes for, after all. but omg the job it does! the crust comes out amazing. definitely worth the $40 i spent on it.
I can't tell you how many times I've picked up one of these pie plates and debated buying it. I haven't succumbed yet, but I figure it's just a matter of time.
I have a different emile henry pie dish and I agree my crusts bake perfectly in it. I've been using it for many years and it is well worth the money.
good looking. Can I have your Recipe for the pie Crust itself, since you have made several, per se