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Please tell me how one can cut a slice of pie this size, from this kind of pie plate, without breaking the crust. Thank you. ;o)

I'm referring to this: http://food52.com/provisions... Thank you. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked about 4 years ago

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9 answers 1929 views
2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added about 4 years ago

The link doesn't work AJ.

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B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

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added about 4 years ago

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)

4a2017b1 aa33 41b5 bb60 6f1cb331c14e  pour la tourtiere

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

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added about 4 years ago

... 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.

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sdebrango

Suzanne is a trusted source on General Cooking.

added about 4 years ago

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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84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

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added about 4 years ago

And THAT is the problem with relegating pie to dessert.

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Pegeen

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added about 4 years ago

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.

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added about 4 years ago

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.

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2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added about 4 years ago

I'll try that. My first piece is always broken up. Great tip!

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