Why Holes For Crispy Crusts King Crispy's Deep Pie, Tart & Quiche Pan 9"x2"

These pans are great. I made Quiche in them and was careful not to leave any holes or cracks in the dough. The pans never leaked and the crust is perfect. Removing the quiche was a breeze, by simply placing the pan on a slightly smaller bowl and pressing down on the sides of the pan. Then I lifted the quiche off the bowl. Oh, and they clean up great in the dishwasher.

Fantastic Quiche Pan! I just purchased this and immediately put it to work for Thanksgiving morning quiche. I saw no need to blind bake my crust with how this pan is designed. It worked perfectly. The crust was crisp, buttery and had very nice umami from using balsamic vinegar on ice rather than water to bring crust together. Very easy to use, and solves about all the challenges of the standard quiche pan. I am leaving this with my daughter and will purchase another.

This is boss! It crisps the bottom beautifully,nonstick, things do not fall through the holes, (use a sheet pan undernearh anyway) Perfect for tarts, pies, oil crusts, and hot watercrusts! Wish there was a taller straight side version (medieval /english pies).

I baked a chicken pot pie with it. It was the best pie crust I've ever made with this pan, thanks to the air holes. The only draw back is the butter dripped all over my oven through the holes. I should have listened to the advice on the Amazon descriptions to use a catch pan below it.

Great pie baking dish, even as a beginner. Used twice now with different short crust recipes and both were very good: crispy, light and flaky. Great for a deep pie. Highly recommend this dish.

This is one very impressive pie pan. I was initially a bit skeptical of the design, but the first quiche proved me wrong. There was no need to pre-bake the crust and it came out a beautiful golden brown. The two piece design allowed me to easily remove the entire quiche from the pan. This made for a beautiful serving presentation. My blueberry pie attempt was a bit more challenging, but this was due to my limited skills making pie crusts. With more liquid fillings, you need to use a thicker crust and seal with an egg wash to prevent leakage. I learned this lesson the hard way, but was thankful I used a baking sheet under the pie pan to contain the mess. So...there is a bit of a learning curve, but this will quickly become a kitchen favorite is you are a frequent baker.

Wow! I am so blown away by this pan! It works exactly as it says. I can’t attest to how it would do for a quiche but my pie crusts are amazing, flaky $ easily removed from the pan, just follow instructions on how to remove.

All these people who liked this pan - how did your quiche egg filling NOT find its way out of the holes and leak ALL OVER YOUR OVEN AND KITCHEN? I did a nice crust, thick, and I even prebaked it to make sure it was solid. Without a pie inside, the sides all pulled WAY DOWN in height and I had to steal dough from another pie crust to get it back high again. I worked so hard on my crust and the quiche filling only to have what looked like HALF of the egg mix come pouring out of every single one of the holes. Even though my crust prepared and thick, somehow egg mix came out of even the bottom, where the crust was the thickest. I had to wrap the bottom and sides in foil and I know it'll bake with half the egg mix coming through the holes, which will make it difficult to wash. I mean - how has no one else has this problem? What on EARTH were they thinking? Maybe less holes and smaller to boot? I'm so upset and I just don't get how this thing is supposed to work. A whole meal RUINED.

Yodo llegó perfectamente, me encanta comprar en Amazon

J'adore! Enfin des fond de tourtières bien cuit