Does anyone know what the best pie crust shield is that fits well on this pan?
1355568
Williams-Sonoma sells a ripple shield that fits this pan, but any shield, including a ring of foil, will work. The problem with this pan is not the shield, it's the design of the pan itself. It's difficult to get a serving spatula into the pan because the ripples are a separate flourish instead of part of the pan's shape. I recommend a differently designed pan in which the ripples seamlessly top the smooth sides of the pan.
1935984
I also have many pie plates with the handles, I just set the ring on top of the crust and it does fine. It prevents the crust from burning on the edges and that is all you want to accomplish.
2235083
I have two sized pie plates, one is just short of 9 inches across and the other is just short of 10 inches across the top. I just use the smaller one for the smaller plate and the larger one for the larger plate. You have to take into consideration the MOUNDS of filling under the top crust, that helps steady it.
1189945
The 10" one fits...but is huge at 11 1/2 inches. The shields are inconsistently sized where the 9" is exactly 9", but the 10" is oversized at 11 1/2"...but maybe I got a defective one, since the product description says it's supposed 0.5". It will work though, but you have to exactly center the shield or part of the crust is exposed on the inside. I still find myself using my silicone adjustible ones.
142088
Your question has many dimensions: 1. An 8" glass pie pan fits in just fine .. but there was no pie in it. The slots are 9-1/8 inches wide.2. I don't know how much topping you put on your pies, but the 'height' of the openings is exactly 2 inches.3. Those racks are strong enough to support your pies; let them cool first.4. It would be best to send me one of your pies and I will give you a full report. /John BowkerPS: I prefer cherry.
699900
The bottom of the pan is 9", with the top measuring 11.5". It seats well. The seal is air tight, but the cover has air vents in it. I cover with plastic wrap if needed; however the ventilation allows the crust to stay crisper, in my opinion. I do love these pie pans, they work wonderfully for my family.
299062
I did not see one. I did check consumer reports and they did not have a recommendation either. I just purchased a T-Fal griddle pan to try. Hoping it works well. It states it is ok on glass tops and makes contact across the two burners.
1661280
I just made an apple pie and tried rolling out the crust on the mat. I would NOT recommend doing it. Actually, the dough stuck to the mat and I needed to flour the mat and then roll it out. I do have two silicone mats, one is the Wilton 14-1/2 x 9-1/2, the other is Cuissential 15" x 11". I used the Cuissential. I don't think there would have been much difference (if any) had I used the Wilton since when I bake cokies, both mats react the same. In the end, I would up flouring my countertop and rolling the dough out there. The positive was that I wasn't restricted in the size that I could roll the dough out to. Hope this helps you I just made an apple pie and tried rolling out the crust on the mat. I would NOT recommend doing it. Actually, the dough stuck to the mat and I needed to flour the mat and then roll it out. I do have two silicone mats, one is the Wilton 14-1/2 x 9-1/2, the other is Cuissential 15" x 11". I used the Cuissential. I don't think there would have been much difference (if any) had I used the Wilton since when I bake cokies, both mats react the same. In the end, I would up flouring my countertop and rolling the dough out there. The positive was that I wasn't restricted in the size that I... » Read More I just made an apple pie and tried rolling out the crust on the mat. I would NOT recommend doing it. Actually, the dough stuck to the mat and I needed to flour the mat and then roll it out. I do have two silicone mats, one is the Wilton 14-1/2 x 9-1/2, the other is Cuissential 15" x 11". I used the Cuissential. I don't think there would have been much difference (if any) had I used the Wilton since when I bake cokies, both mats react the same. In the end, I would up flouring my countertop and rolling the dough out there. The positive was that I wasn't restricted in the size that I could roll the dough out to. Hope this helps you « Show Less
125253
I would look for something a little thicker, you would need completely cover your skillets for this to work, it's pretty thin.
1102109
The "Calphalon Contemporary 12 Inch Glass Cover" fits the larger pan, you can get that on Amazon. I don't have a cover for the smaller pan. Like you, I love these pans they are excellent fro my smooth top stove. Hope this helps.
1905208
I have a glass cooktop and I love this pan on it. Just don't use very high heat, it will warp.
2235082
I purchased both a 9" and a 10" shield. I have yet to use the 9". The 9" inside measurement is 9-1/8". You have to allow extra space for your crust, not just the measurement of the pie pan itself. The 10" inside measurement is 10-1/4". I love these shields, and according to what I read, I believe you can just leave them on the whole baking time, although I have not done that yet. I usually remove it about halfway through the baking time so the crust can brown. Hope you love it as much as I do. I do love my pastry zipper bag. If you don't have one, you might want to get one. Can't remember what the name is. Open the bag, put a little flour inside and shake to coat inside surfaces, put the dough in, zip it up and roll it out. I got the largest size for the bag, figuring I can always roll out the size I want. I also purchased the ceramic "balls" to use in the bottom of the pie pan for a single crust pie. Haven't tried them yet. I'm sure I gave you more information than you wanted. Hope you enjoy!
775879
I have not used any covers for this pan because I only use it for making scrambled eggs or a small omelet. Sorry I cannot give you a more detailed example.
458478
I have never done this before, but if I did, I think I would lay a small piece of plastic wrap between the pie and the pan. Since the bottom of each space has a removable bottom, I believe it would be easy lifting and no sticking. Plus, you could probably use the plastic again and again. I hope this helps.
353336
I use my 12 inch cast iron skillet to make deep dish pizza. The crust always turns out great and I make gluten free.
2227939
I found this one to be pretty cheaply made and wouldn't suggest it. Try the Nordic Ware cast iron simmer mat; it can be used on a glass cook top.
1997470
I'm inclined to think this is not a "non-stick" pie shield. It is aluminum and does not appear to be Teflon coated or to have a similar finish. Nothing in the wrapping/packaging indicated that it's non-stick. I have used it twice since I purchased it and neither time did the crust or anything else stick to it.