Crimp tubes
Crimp tubes are cylindrical, like a length of tubing that has been chopped up into tiny sections. They are also a little longer and look larger than their ball counterparts, even when the diameter is the same. They typically have slightly thicker walls than crimp rounds, and are generally the type of crimps you should be using if you want your jewelry to last and stand up to wear.
Our guarantee
Build perfectly beautiful edges on your pies with this crimper set. It takes the guesswork out of sealing your top and bottom crust together. Also great for fondants.
8-piece set of stainless steel crimpers in assorted shapes ranging from pleats and lines to waves and hearts with both scalloped and straight edges.
The Pie Dishes
When picking a roster of pie plates to test, we tried to include representatives from all the major categories. Outliers aside, most pie dishes tend to be ½ to inches in diameter (measured from inner lip to inner lip), ½ to inches deep, and fall generally into three material categories?metal, glass, or stoneware/ceramic?each with their own strengths and weaknesses.
Broadly speaking, metal pie tins conduct heat rapidly and very efficiently, which guarantees a well-cooked bottom crust when making filled pies, such as apple or rhubarb, but can lead to overbrowning and other inconsistencies when working with custard-based pies (like pumpkin or buttermilk) whose fillings may require a longer cook time to set. Inexpensive and shatterproof, the majority of metal pie plates are made of aluminum. These days many are also coated with nonstick surfaces that, while making for neat and easy slice removal, can be easily scratched by sharp knives and serving spatulas.
Our pick
The Baker?s Advantage performs as well as plates twice the price. It https://club10reviews.com/top-best-pastry-crimpers-reviewed-2017 brown, it?s deep enough to hold any recipe you want to make, and it looks good on the table.
Because the Baker?s Advantage Ceramic Pie Dish is a deep dish, it will hold a wider variety of recipes than shallower plates, and in our tests its gently ruffled lip was one of the easiest to use for forming beautiful fluting. It?s similar in shape and performance to our former favorite dish but close to half the price. https://club10reviews.com/top-best-pastry-crimpers-reviewed-2017 . And although it comes in only a few color options, its performance makes it the best buy for baking pies of all kinds.
Also great
The deep and sturdy Emile Henry plate bakes pies evenly, but it?s twice the price of the Baker?s Advantage. It?s worth the investment only https://club10reviews.com/top-best-pastry-crimpers-reviewed-2017 your heart set on one of its elegant colors, or if you want to put your pie under the broiler.
Who should get this
Even if you bake only once a year, having a good pie plate on hand is worthwhile. You always have ways to get around using one?making a slab pie in a sheet pan, for instance?but for versatility and pure ease, a good pie plate makes baking better. Plus, even if most dishes sit in a cupboard until Thanksgiving, they can come in handy year-round, for more than just sweets. If the dish is deep enough, you can make things like frittatas and pot pies. You can also make recipes associated with specialty tart or springform pans, such as quiche and cheesecake.
Of course, you can always use flimsy, disposable supermarket tins for occasional baking, but they?re incapable of cooking your pies as evenly, a hassle to work with, and not as pretty if you plan to present your pie on the table.
If you already have a metal, ceramic, or stoneware dish but can?t seem to achieve golden crusts or evenly cooked filling, you may want to upgrade to a better stoneware plate. A high-quality pie plate can survive many years of use, so whether you?re an experienced baker or an occasional one, a good plate is worth the investment (though you shouldn?t have to invest too much).
Pull Quote
For a single, all-purpose plate, the logical choice for most people is a deeper plate, because it still works well for icebox pies and won?t leave you with extra filling when you make a deep-dish recipe.
If you?re a fan of icebox pies (such as lemon meringue), you might want a shallower plate (about inch deep) that allows for a thin layer of filling and heaps of pillowy meringue on top. Most custard pie recipes are made for shallower plates, too, and Allison Kave told us she prefers them because you get a ?closer ratio of crust to fruit.? If you?re not a crust fanatic, a deeper dish (around inches deep) will allow you to cut tall, thin slices packed with fruit and sandwiched with minimal crust. For a single, all-purpose plate, the logical choice for most people is a deeper plate, because it still works well for icebox pies and won?t leave you with extra filling when you make a deep-dish recipe.
Flaws but not dealbreakers
Baker?s Advantage says this plate is not safe for use under the broiler. (The Emile Henry, in contrast, is.) This is a disadvantage if you bake a lot of meringue pies and like to brown them quickly under the broiler. However, you can also brown a meringue simply by baking it in the oven for to 1minutes longer, no broiler necessary.
Long-term test notes
After six months of use, the Baker?s Advantage plate has held up quite nicely. We?ve used it several times, and it has continued to produce attractive, golden-brown pies. We even used it to make a lemon chess pie, and by par-baking the crust we got a bottom that was crisp and flaky, which is tough to achieve with a custardy pie. The interior ceramic is still white, and so far the plate has resisted cracks and chips. We have found it a little heavy to transport pies in; for going to potlucks or dinner parties, we prefer the lighter Pyrex.
Care and maintenance
By now, we hope you?re not totally freaked about exploding pie plates and shattered glass. As long as you follow the fine-print instructions that come with Pyrex and stoneware dishes and use common sense, you?ll probably be fine. ?If you take a really cold pie plate, one that you?ve let chill up in the freezer, don?t put it directly into a hot oven,? Kate McDermott told us. Instead, place the cold dish on a room-temperature rimmed sheet pan (we like the Nordic Ware Natural Baker?s Half Sheet, which we reviewed in this guide) before placing it in a hot oven. The sheet pan will make taking the plate in and out of the oven easy, plus it?ll prevent any drips from messing up the bottom of your oven (cleanup will be even easier if you line the sheet pan with parchment paper). So even if you?re not worried about temperature shock, using a sheet pan is always a great idea..
Crimp tubes are cylindrical, like a length of tubing that has been chopped up into tiny sections. They are also a little longer and look larger than their ball counterparts, even when the diameter is the same. They typically have slightly thicker walls than crimp rounds, and are generally the type of crimps you should be using if you want your jewelry to last and stand up to wear.
Our guarantee
Build perfectly beautiful edges on your pies with this crimper set. It takes the guesswork out of sealing your top and bottom crust together. Also great for fondants.
8-piece set of stainless steel crimpers in assorted shapes ranging from pleats and lines to waves and hearts with both scalloped and straight edges.
The Pie Dishes
When picking a roster of pie plates to test, we tried to include representatives from all the major categories. Outliers aside, most pie dishes tend to be ½ to inches in diameter (measured from inner lip to inner lip), ½ to inches deep, and fall generally into three material categories?metal, glass, or stoneware/ceramic?each with their own strengths and weaknesses.
Broadly speaking, metal pie tins conduct heat rapidly and very efficiently, which guarantees a well-cooked bottom crust when making filled pies, such as apple or rhubarb, but can lead to overbrowning and other inconsistencies when working with custard-based pies (like pumpkin or buttermilk) whose fillings may require a longer cook time to set. Inexpensive and shatterproof, the majority of metal pie plates are made of aluminum. These days many are also coated with nonstick surfaces that, while making for neat and easy slice removal, can be easily scratched by sharp knives and serving spatulas.
Our pick
The Baker?s Advantage performs as well as plates twice the price. It https://club10reviews.com/top-best-pastry-crimpers-reviewed-2017 brown, it?s deep enough to hold any recipe you want to make, and it looks good on the table.
Because the Baker?s Advantage Ceramic Pie Dish is a deep dish, it will hold a wider variety of recipes than shallower plates, and in our tests its gently ruffled lip was one of the easiest to use for forming beautiful fluting. It?s similar in shape and performance to our former favorite dish but close to half the price. https://club10reviews.com/top-best-pastry-crimpers-reviewed-2017 . And although it comes in only a few color options, its performance makes it the best buy for baking pies of all kinds.
Also great
The deep and sturdy Emile Henry plate bakes pies evenly, but it?s twice the price of the Baker?s Advantage. It?s worth the investment only https://club10reviews.com/top-best-pastry-crimpers-reviewed-2017 your heart set on one of its elegant colors, or if you want to put your pie under the broiler.
Who should get this
Even if you bake only once a year, having a good pie plate on hand is worthwhile. You always have ways to get around using one?making a slab pie in a sheet pan, for instance?but for versatility and pure ease, a good pie plate makes baking better. Plus, even if most dishes sit in a cupboard until Thanksgiving, they can come in handy year-round, for more than just sweets. If the dish is deep enough, you can make things like frittatas and pot pies. You can also make recipes associated with specialty tart or springform pans, such as quiche and cheesecake.
Of course, you can always use flimsy, disposable supermarket tins for occasional baking, but they?re incapable of cooking your pies as evenly, a hassle to work with, and not as pretty if you plan to present your pie on the table.
If you already have a metal, ceramic, or stoneware dish but can?t seem to achieve golden crusts or evenly cooked filling, you may want to upgrade to a better stoneware plate. A high-quality pie plate can survive many years of use, so whether you?re an experienced baker or an occasional one, a good plate is worth the investment (though you shouldn?t have to invest too much).
Pull Quote
For a single, all-purpose plate, the logical choice for most people is a deeper plate, because it still works well for icebox pies and won?t leave you with extra filling when you make a deep-dish recipe.
If you?re a fan of icebox pies (such as lemon meringue), you might want a shallower plate (about inch deep) that allows for a thin layer of filling and heaps of pillowy meringue on top. Most custard pie recipes are made for shallower plates, too, and Allison Kave told us she prefers them because you get a ?closer ratio of crust to fruit.? If you?re not a crust fanatic, a deeper dish (around inches deep) will allow you to cut tall, thin slices packed with fruit and sandwiched with minimal crust. For a single, all-purpose plate, the logical choice for most people is a deeper plate, because it still works well for icebox pies and won?t leave you with extra filling when you make a deep-dish recipe.
Flaws but not dealbreakers
Baker?s Advantage says this plate is not safe for use under the broiler. (The Emile Henry, in contrast, is.) This is a disadvantage if you bake a lot of meringue pies and like to brown them quickly under the broiler. However, you can also brown a meringue simply by baking it in the oven for to 1minutes longer, no broiler necessary.
Long-term test notes
After six months of use, the Baker?s Advantage plate has held up quite nicely. We?ve used it several times, and it has continued to produce attractive, golden-brown pies. We even used it to make a lemon chess pie, and by par-baking the crust we got a bottom that was crisp and flaky, which is tough to achieve with a custardy pie. The interior ceramic is still white, and so far the plate has resisted cracks and chips. We have found it a little heavy to transport pies in; for going to potlucks or dinner parties, we prefer the lighter Pyrex.
Care and maintenance
By now, we hope you?re not totally freaked about exploding pie plates and shattered glass. As long as you follow the fine-print instructions that come with Pyrex and stoneware dishes and use common sense, you?ll probably be fine. ?If you take a really cold pie plate, one that you?ve let chill up in the freezer, don?t put it directly into a hot oven,? Kate McDermott told us. Instead, place the cold dish on a room-temperature rimmed sheet pan (we like the Nordic Ware Natural Baker?s Half Sheet, which we reviewed in this guide) before placing it in a hot oven. The sheet pan will make taking the plate in and out of the oven easy, plus it?ll prevent any drips from messing up the bottom of your oven (cleanup will be even easier if you line the sheet pan with parchment paper). So even if you?re not worried about temperature shock, using a sheet pan is always a great idea..