For a long time, I struggled with getting good browning on my pie crusts, and I cycled through a host of different pie pan material trying to improve it.
I've tried ceramic, glass, nonstick metal, disposable foil, and finally settled on stainless steel. That, along with a couple of other techniques, have gotten me to the point where my pie crusts generally brown quite nicely on the bottoms and sides.
What's your favorite pie pan made of?
I've tried ceramic, glass, nonstick metal, disposable foil, and finally settled on stainless steel. That, along with a couple of other techniques, have gotten me to the point where my pie crusts generally brown quite nicely on the bottoms and sides.
What's your favorite pie pan made of?