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Masterclass 9" / 23cm CRUSTY BAKE round non-stick deep pie tin pan

  • £5.38
  • RRP: £7.49
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Master Class Crusty Bake non-stick deep pie tin 9" / 23cm

  • these new Crusty Bake pans are perforated to help banish the infamous soggy bottom forever!
  • with flat rims, sloped sides and perforated holes help you create the most gorgeous, golden brown pies ever - try our Pecan Pie recipe below
  • Cake Stuff are proud to offer Masterclass cake tins and pans as part of our range - made in heavy duty commercial weight 1mm steel with a double layer non-stick coating, they are very good quality and exceptional value for money
  • perfect for all sorts of pies, quiches and tarts
  • approx 23cm / 9" internal diameter
  • approx 5cm / >1½" deep
  • retail hang tagged
  • dishwasher, fridge and freezer safe
  • certified PFOA, PTFE and BPE free
  • part of the award winning Kitchen Works Masterclass range
  • retail sleeved / tagged
  • care instructions included
  • 20 year guarantee
  • 5 year guarantee non stick
  • see our full range of round cake tins
  • see our full range of Masterclass cake tins
  • see our full range of cake tins & pans

The Perfect Pecan Pie...


For the pastry:

  • 250g plain flour
  • pinch of salt
  • 110g butter, cubed
  • 4-5 tbsp. cold water

For the topping:

  • 75g butter, softened
  • 100g golden caster sugar
  • 175g golden syrup
  • 175g maple syrup
  • 3 eggs, beaten
  • ½ tsp vanilla extract
  • 300g pecan halves



In a large bowl add the flour and salt and combine with the butter using your fingertips, rub the mixture together until your mixture resembles breadcrumbs. Using a knife, stir in just enough cold water to bind the mixture together

Shape the dough in to a ball, wrap in cling film and chill for 10-15 minutes before using. On a lightly floured surface roll the pastry out to around 30cm across, and use to line your 23cm pie pan – ensuring you take the pastry right up the sides of the pan. Using a fork, prick the base of the tart tin and chill for 30 minutes

Heat the oven to 190C / 170C fan / gas mark 5

Line the pie pan with baking parchment, fill with baking beans and bake for 15-20 minutes until the sides are set. Remove the beans and parchment and return to the oven for 5-10 minutes or until the base is set and the pastry is golden. Leave to cool

Increase the oven temperature to 200C / 190C fan / gas mark 6

In a bowl, beat the butter and sugar together with an electric whisk, until light and fluffy. Keep the whisk on and pour in the maple and golden syrup. Gradually add the eggs, ¼ tsp salt and the vanilla and whisk until thoroughly combined. Stir through the nuts with a wooden spoon and pour in to your tart tin

Bake for around 10 minutes then reduce the heat to 160C / 140C fan / gas mark 3 and continue baking for 30-35 minutes – the pie should be golden brown but the filling should wobble a little in the centre when shaken. Leave to cool in the tin

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We do not charge any more for delivery to Scottish Highlands or other rural / remote mainland addresses but please allow an extra couple of days for delivery.

Deliveries to Northern Ireland, Scottish Islands, Isle of Man, Isle of Wight, Channel islands, other UK offshore islands and BFPO addresses are all possible – a subsidised delivery charge will be shown at checkout. We will continue to work hard to find more cost effective delivery options for all our non-mainland customers.

•    smaller, light orders normally shipped 'Royal Mail 24' within the UK
•    larger, heavy orders shipped by DPD or APC Overnight couriers on UK mainland
•    orders to customers in Northern Ireland, on Scottish islands, Isle of Man, Isle of Wight, Channel islands, other UK offshore islands or with a BFPO address are normally shipped by 'Royal Mail 24' or by DPD, depending on total weight and value
•    free UK mainland delivery on orders over £75
•    Express Shipping option available at checkout
•    orders to customers outside the UK are normally shipped Air Mail or by DPD / Interlink to most mainland European addresses
•    Air Mail restrictions mean items measuring over 10" / 25cm, weighing over 1.75kg, aerosols, flammable products, marzipan and some other items cannot be shipped by Air Mail
•    please refer to our Delivery & Returns page for full details

Showing our 1 review for Masterclass 9" / 23cm CRUSTY BAKE round non-stick deep pie tin pan. Write a review
Review Summary - 5 out of 5 based on 1 rating.
September 5, 2015 | Lisa Barrett
Impressive results

I was sceptical about holes but have just made a chicken and leek pie and the pastry is beautiful. Just wanted to let you know thanks

Cake Stuff