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I have one that I really like for custard pies (like pumpkin or chess pie) and for blindbaking for cream pies - I put a cookie sheet on the rack below to catch any errant drips.
I prefer glass.
I agree with Savorykitchen about the cookie sheet, but line it with foil so that the butter bits don't burn on, their not terribly fun to scrub off.
Meg is a trusted home cook.
luv my perforated pie tin but may be unduly influenced by its vintagey look. Use a cookie sheet to catch the drips.
...or is it?
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