In last week’s video, I asked you to send me your thoughts about the one thing you’d like to see more of at The Pie Academy. Hundreds of you did. It probably didn’t hurt matters that – as I mentioned – everyone who responded would go into a drawing for three great prizes. I’ve announced the winners at the end of the following video.
No fair skipping ahead to see if you’ve won. Besides, if you do, you’ll miss my review of a new pie pan that caught my eye the other day at Target, the Pyrex Easy Grab pan pictured here.
I don’t think I’d be far off the mark to venture that, for most of us, the word Pyrex conjures up adjectives like durable, reliable, reasonably priced. There are sexier pans around, but for value and dependability, Pyrex is hard to beat.
This pan steps up its game with a feature I talk more about in the video – a nice wide, easy-to-grab rim, something everyone who has carried a steaming pie across a crowded kitchen can appreciate. Watch the video to hear more.
It’s certainly something to consider – rims, that is – when you’re thinking about adding to your fleet of pie pans.
The flared sides of a pie pan are a help, to a large degree. They give you something tangible to hold when you’re handling a hot pie. But if the pan is smooth surfaced and there’s no rim at all to grip, as with the pan here – one of my all time favorites, a red clay pie – you often want something more to increase your handhold. When that’s the case, consider using my little trick for getting the pie out of the oven. Watch the video to find out how.
The Pyrex Easy Grab pan has a slightly wavy edge, which increases it’s gripability. And it’s almost an inch wide, which gives you plenty to hold onto. But even a slightly-less-wide flattened edge like on the pan below – another favorite, the Goldtouch pan from Williams-Sonoma – is a big help when it comes to lifting.
Bottom line: I won’t make a buying decision for a pie pan based solely on the rim alone. There are plenty of other features like weight and material, color, cost, and overall construction that factor into my decision. But it’s definitely worth thinking about, especially for someone who can benefit from that extra bit of a handhold.
Recipe Correction for Relish Readers: A couple of you who saw my recipe for Chocolate Pecan Pie in Relish magazine wrote to say that the published temperature seemed to be incorrect. It was. The correct temperature for baking the pie is 350 degrees, not 400 degrees. Sorry for any confusion or disappointment you might have experienced.