#17 in Pie, tart & quiche pans
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Reddit mentions of Fat Daddio's Anodized Aluminum Fluted Tart Pan, 10 Inches by 2 Inches
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of Fat Daddio's Anodized Aluminum Fluted Tart Pan, 10 Inches by 2 Inches. Here are the top ones.
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- EASY TART RELEASE - Fat Daddio’s ProSeries Tart pans with removable bottom makes tart release simple and easy… just push.
- ANODIZED ALUMINUM - It’s the ideal baking surface. Our ‘Safe-Seal’ anodizing process creates a safer, stronger baking pan. A durable, non-reactive finish that bakes a wider variety of recipes, including citrus-based and savory recipes. Freezer safe.
- HEATS & COOLS QUICKER - By reflecting heat, rather than absorbing heat, ProSeries cake pans reach baking temperatures faster. Even heating allows for the best possible rise. Once out of the oven, they cool quicker preventing over-baking.
- BUILT BAKERY TOUGH - These are the same pans bakeries, commercial kitchens and baking enthusiasts around the world depend on every day for professional results. Lifetime warranty. Hand wash recommended.
- NO EXTRA METALS OR CHEMICAL COATINGS - Anodizing is not a coating. It is an environmentally-friendly process that contains no chemical additives, dyes, PTFE’s or PFOA’s. Nothing that can transfer, peel, flake or rust into your baking.
Features:
Specs:
| Color | Silver |
| Height | 2 Inches |
| Length | 10 Inches |
| Number of items | 1 |
| Size | 10 x 2 Inch |
| Weight | 0.1 Pounds |
| Width | 10 Inches |
> The issue with using pie plates is that the angle of the "walls" of the pies made them unsliceable when removed from the pie plate.
THIS. 100x this. I say this from bitter experience. :)
I am the known pie-person in my family and when the holidays roll around I make pies at a fast and furious rate. One holiday when ALL of both families were in town, I ran out of pie pans to make enough pies for everyone (we're talking 80 people). I tried exactly what you're describing. I managed to get most (not all) of my pies out of the pie dishes and looking good. The next morning over half of the fruit pies with looser/moister fillings had totally flattened out as the sides simply "lay down". The rest of the pies collapsed as you sliced into them. It was an unholy mess. Fortunately I have a good humored family who just laughed it off and scooped piles of pie onto plates.
If you go to a restaurant supply place, you can get basic clear glass pyrex pie plates for around $2.50 each. If you look around, you might be able to find them for less. Even if you're going to make 20 pies, that's roughly $52- which is pretty reasonable, IMO. You can donate them to a charity or tell friends to take leftovers home in a dish after the wedding. Plus, they'll be prettier than foil ones.
http://www.webstaurantstore.com/anchor-hocking-82638l11-9-x-1-1-2-glass-pie-plate/55082638OBL5.html
You can also get a tart pan with a removable bottom, but you won't be able to use a regular pie crust. You'll need to use a more heavy, structured tart crust - something like a shortbread crust.
http://www.amazon.com/Fat-Daddios-Fluted-Removable-Bottom/dp/B001VEI088/