I'm referring to this: http://food52.com/provisions... Thank you. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Suzanne is a trusted source on General Cooking.
The link doesn't work AJ.
Hmmm. It's the Pour la tourtière d'Annette Stoneware Pie Plate with the pecan pie in it: http://food52.com/provisions... I also "saved image as," and will try to attach it here. Thanks so much. ;o)
June is a trusted source on General Cooking.
... Very carefully! ;) Seriously, I have a very pointed pie server that helps. I use a serrated knife to cut the slice, then the pie server to get it out of the dish. Sometimes the hole it made looks better than the piece, though.
I agree with Chef June, usually my first piece is mine (not too pretty) subsequent pieces come out nicely. I have many fluted pie dishes that I use mine are from emille henry.
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I think magic is probably involved. And less wine than I have inevitably consumed by pie time.
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And THAT is the problem with relegating pie to dessert.
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For fluted pie dishes, greasing the sides of the dish with lots of butter and using a sharp, pointed paring knife to loosen the crust from the sides? Whenever I use a ceramic fluted pie dish, as long as I grease all of the side curves well enough, it's usually not a problem.
All good suggestions here. I have one more that seems to work pretty well: Never cut just one slice and try to remove it - always cut at least the first two slices before trying to remove one. Not sure why this works, but it does. I never have a problem since trying this tip, which I think I might have gotten from Cook's Illustrated, but I can't remember for sure.
I'll try that. My first piece is always broken up. Great tip!
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