Emile Henry 9" Pie Dish - Modern Classics Collection | Twilight
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Yes. It is 2. I had originally purchased another ceramic brand that was not deep dish, so I returned it and purchased the lovely Emile Henry instead. It's fantastic, easy to clean, and a joy to bake in. This is a good buy; you will not be disappointed.
It goes a little further. It was given to me because the eggs spilled over when I made quiche in a regular pie plate. This pie plate is ideal for making pies.
It's approximately 2-inches long. 1/2 inch in depth
My color is more of a candy apple red.
Selected User Reviews For Emile Henry 9" Pie Dish - Modern Classics Collection | Twilight
In Figue (purple), I have the same dish that I adore! There are a couple of things to think about: Advantages: br>br> It is lovely. The ceramic heats up evenly, and it has a lot of positive reviews for creating an evenly browned crust, so you can shape a crust around the fluted edge if you want to. It's a handy sized dish not only for pies and quiche, but also for any kind of gratin. br>br>Contrary to popular belief, there are a number of disadvantages to using this product. You can't see the bottom of your crust to know when it's perfectly browned, unlike with a Pyrex pie plate. In addition, the Emile Henry sizes differ slightly from a standard 9-inch shoe. The 8-inch pie dish holds 4 cups, and the 8-inch pie dish can be purchased separately. I have an inch Emile Henry that can hold three people. It's only 5 cups, so it's a tad less than most recipes require. This hasn't been a problem for me, but just in case. Alternatively, you can purchase their 9-piece set. Your pies may be a little more spread out than the recipe author intended because the inch is larger than a typical pie plate, according to what I've read online. So, before you choose a pie dish, do some research on that.
excellent and well-made The most crucial aspect is: It's nice to come across something that isn't made in China.
If you're looking for a crispy bottom, don't bother. I'm not sure what's going on here. Heat conductivity in ceramic is poor. Unless you parbake for 1 hour at 350 degrees on convection, the pies will not get crispy in this dish. or even more time Anyone serious about pie baking should use a metal tin, in my opinion. As bad as they look, they're far superior to the crust in every way. Metal is used in most restaurants for a reason. I was unable to use this product due to its ineffectiveness. Worse, there are two. A depth of 5" is simply excessive. While it aids in the creation of domed pies, most single crust pies will shrink unless you use a pie dough that devotes 1. For the dough, you'll need 5 to 2 sticks of butter. Just for the bottom, you'd need more than 600 grams of dough. br>br>Overall, I was dissatisfied with the performance of this dish. At the bottom, there was a lot to be desired in terms of crust. br>br>On the only bright side, I can think of? It has a lovely appearance. that's all there is to it.
It's been put to a lot of use and has never disappointed me. My crusts bake up nice and even. The insides are baked to perfection every time! I'm going to stock up on this brand in the kitchen!.
This is a high-quality ceramic plate that will last for years. I recommend buying two because you won't want to bake two pies at the same time with any other dish once you've tried it. It's of OUTSTANDING quality that you'll adore!.
Our deep dish pie pan broke several years ago, and the wife has been frustrated with the capacity of standard pie pans ever since, particularly when making pumpkin pies. This dish allows you to make deep dish pies without running out of space. In terms of quality, the glazing is stunning and cleans up beautifully. I'm very pleased.
Heat retention, heat conduction, and no hot spots are all advantages of this thick heavy ceramic. Perfect for making homemade pies at home. br>br>In a Breville 800 or Brevile 900, this dish cooks up beautifully. With either oven, the maximum temperature should be reduced by at least 20 to 40 degrees, if not more. I usually bake at 340 degrees Fahrenheit in either a convection or non-convection oven, with the temperature fluctuating between 330 and 350 degrees Fahrenheit. br>br>Because it's so deep, it's best to tent it with foil or a suitable lid for the first half of the bake time, then finish the top crust as desired during the second half. Of course, the thickness, filling, and crust all play a role. A prebake can also be used to prime the bottom crust, which is an old, tried and true method for some crusts. br>br>I usually ramp my bake temperatures for pies, and this dish turns out beautifully and performs admirably using this method. For example, with the pie in the oven, I begin at room temperature and gradually increase the temperature to the desired baking temperature, then hold for 30 to 40 minutes before lowering the temperature and turning off the heat. There is no preheating; instead, heat is gradually increased, then held, and the bake cycle is completed by residual heat. The performance of ovens varies, so this method requires some practice and trial and error. A wood-fired stove can be used to do something similar. Ramp up the oven, let it bake, and adjust the dampers as needed, using dampers and careful addition of wood to a low fire. br>br>This dish may not be suitable for production line cooking, such as in a bakery or restaurant, where ovens operate at high temperatures and cookware is typically carbon steel or stainless steel (or aluminum). br> However, it's ideal for making a homemade pie at home, and nothing beats or compares to homemade pie.
The thickness and size are ideal. I used it and was very pleased with the results.
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