PanSpanMaster Class
MasterClass KCMCCB15 Crusty Bake 23 cm Deep Perforated Pie Dish with PFOA Non Stick, Robust 1 mm Carbon Steel, 9 Inch Round Tin, Grey
Will the MasterClass Crusty Bake help you get a crisp pie crust without the hassle of blind baking?
If your homemade pies keep coming out with a pale, soggy bottom, the MasterClass Crusty Bake is a sensible pan to try: its perforations let hot air reach the pastry underneath. It is a deep 23 cm carbon-steel dish with a nonstick coating, suited to generous pies and savoury bakes. I’d choose it for quiche, tart and less-runny pie fillings where crisp pastry is the priority. Those holes are useful for airflow, but they also mean very wet fillings need a little extra care.
From the Amazon listing
- ✓DEEP DESIGN, MEDIUM SIZE: bake share-sized sweet and savoury pies with this deep tin; diameter: 23 cm (9 Inch); depth: 5 cm (2 Inch)
Will a perforated pan really help with a soggy bottom?
Compared with a solid ceramic dish, a perforated metal pan gives heat and air a route to the pastry base, so it has a better chance of turning crisp and golden. It is a good choice when the underside is your usual weak spot, but it is not a guarantee: dough thickness, a properly heated oven and a wet filling still matter. I’d chill the pastry before baking and avoid overfilling with liquid.
Is it right for fruit pie, or will juice leak through?
The holes can let loose filling or melted butter escape, especially before the pastry sets. For juicy fruit pies, put a foil-lined tray on a lower oven rack to catch drips while leaving space beneath the pan for air to circulate. If leaking is a deal-breaker, use a solid pie dish instead; for quiche and firmer fillings, this pan is a more natural fit.
Do you need to blind bake the crust first?
Not automatically. The perforations help the base bake, which is why this style can reduce the need for blind baking, but very wet fillings and thick pastry can still benefit from a pre-bake. Follow your recipe’s cues rather than assuming the holes solve every soggy-crust problem.
Can you cut and serve pie directly in the pan?
I wouldn’t. A metal knife or pie server can scratch the nonstick surface, and cutting through pastry against the pan is an easy way to shorten the coating’s useful life. Let the pie cool enough to set, then lift slices with a silicone or wooden server; hand-wash with a soft sponge and avoid abrasive scrubbing.
How they compare
A deeper perforated pan for bakers who want a crisper base on pies, tarts and quiches.
A shallower perforated tart pan with a removable base and cake server for easier release.
A shallow perforated tart pan with a removable base and stated dishwasher-safe convenience.
Who it suits
Buy this if you bake from scratch a few times a year and want a deeper pan that prioritises crisp pastry for quiches, tarts and pies with reasonably firm fillings. It gives you perforated airflow without moving to a shallow tart mould.
What you give up
- Delicate tarts can take more care to release; choose a pan with a removable base if easy release is your priority.
- The perforations are a poor match for very juicy fillings unless you catch drips, and the nonstick coating calls for gentle tools rather than cutting in the pan.
When another one is the better buy
Yamteck 9 Inch Perforated Quiche Pan, Removable Bottom, Non-Stick Coating, Carbon Steel Dish for Tart Quiche Pie Baking: Choose the Yamteck if a removable base is your priority for releasing delicate tarts, and you like having its included cake server. Its shallower shape suits tart and quiche baking better than a deep-dish pie.
Jean Lemond King Crispy's Tart & Quiche Pan, Non-Stick, Removable Bottom, Perforated Baking Tin (9 Inch X 1.25 Inch): Choose the Jean Lemond if you want a shallow perforated tart pan with a removable base and value its stated dishwasher-safe convenience. It is the more natural fit for shallow tarts and quiches than deep pies.
You will also want
A couple of practical extras make baking and cooling easier. I’d stick to tools that protect the coating and let air circulate around the finished bake.
Qulable 1 Pair Short Oven Mitts - Silicone Kitchen Oven Gloves High Heat Resistant 500℉, Mini Oven Mits with Non-Slip Grip Surfaces and Hanging Loop for BBQ, Baking, Cooking and Grilling (Black)
These black oven mitts match the pan and make it easier to handle a hot dish securely.
2 PCS Cooling Racks for Cooking and Baking, 10" x 15", Silver | Heavy Duty, Stainless Steel Wire Rack, For Baking, Grilling, Roasting, Oven & Dishwasher Safe, Fits Jelly Roll Sheet Pan
A cooling rack gives the baked pie room to cool without trapping steam underneath and softening the crust.
Questions buyers ask
Perforated pie pan vs ceramic dish: which is better for a crisp bottom?
For a crisper base, I’d pick perforated metal: air and heat can reach the underside more directly than in a solid ceramic dish. Ceramic is the better choice when you want a traditional serving dish or have a filling likely to seep through holes.
Is an Emile Henry pie dish better than metal for crispy crust?
A ceramic dish such as an Emile Henry is a solid-sided option that contains filling neatly and goes from oven to table. For the specific goal of crisping the bottom, perforated metal has the advantage; choose ceramic when containment and serving matter more.
What pie pan material helps avoid a soggy bottom?
Perforated metal is a strong choice when crisp pastry is the priority, because heat and air can reach the base through the holes. A solid metal pan can also crisp well, while ceramic is less direct for this particular job; filling moisture and baking technique still count.
Can you cut pie in a nonstick perforated pan?
You can, but you risk scratching the coating, so I would not. Use a silicone or wooden server to lift slices once the pie has cooled and set.
Is a metal pie server safe for nonstick bakeware?
It can scratch nonstick bakeware, so use a silicone or wooden server instead. Keep metal knives and utensils out of the pan as well.
How do you stop filling leaking through the holes?
Avoid overfilling with loose, watery filling, and put a foil-lined tray on a lower oven rack to catch any drips. Leave room for air to move under the pan; for a particularly juicy pie, a solid dish is the safer choice.
How do you protect the nonstick coating on a perforated pie pan?
Treat it gently: skip metal utensils and abrasive pads, and wash by hand with a soft sponge. The coating is there to help release pastry, not to make the pan scratch-proof.
Buying guides with this product
More in Pie & Tart Pans
If a deep, fixed-base pan is not quite right—especially if you bake very juicy fruit pies or want a removable base—browse the other pie and tart pans in this category for a better match.
