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

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...

INGREDIENTS

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

METHOD

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