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Pie dish

lauriedip

Member
Apr 2, 2009
341
0
I had a fundraiser yesterday and i had two questions i couldn't answer, so here i am!
one lady said she makes alot of pies and bought the pie pan but some other lady said, oh no, don't use that, the crust on the bottom doesn't get done and is doughy, so she didn't want to try it because she is known for her flaky pie crust. help! I want her to be able to use hers but I don't make pies and couldn't say anything but I hate doughy crust too and i'll ask about it?

the other lady said she had an EAD but the screw on lid at the bottom never did fit right on the threads, i guess it wasn't wide enought to cover all the threads. did we have an older EAd with a thinner brim the the tip fits onto and would they have replacement parts for it?
thank you,
laurie
 

ChefPaulaB

Veteran Member
May 19, 2008
1,386
1
I used to have problems with the pie stone too, but I have found that if you put it at the bottom of the oven closest to the bottom heat source that it works great. Also, you might want to remind her about having to leave stones in for a little bit longer (like 3 minutes or so) for them to warm up properly (just don't keep the pie oncovered for the extra time)... my DH thinks that I make wonderful pies and I always use my pie stone.
As far as the EAD, I ordered a replacement tube from the replacement parts list and it is for the new model, not the old model (I needed the old model) so I guess I just need a whole new EAD, and she might too, or possibly she's putting it on the wrong end, there are 2 rings and they are not interchangeable... Just a thought.
 

lauriedip

Member
Apr 2, 2009
341
0
  • Thread starter
  • #3
Thank you!
I will have her try that.
laurie
 

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