Perfect pie dishes

Perfect pie dishes  

Apples Clafoutis pie (Flognarde) in enamel baking dish, selective focus

Whether part and parcel of the current trend for home cooking, making and mending and all things thrifty or part of a wider hankering for things that remind us of times gone by, there is no denying that the vintage look is very much on trend and looks set to remain so for quite a time.

Home baking fits perfectly with this, with more and more people ditching the supermarket ready meals and looking for quick and easy home-cooked alternatives, whereby they know exactly what has gone into the dish. Pies are the ultimate home-cooked ready meal and can be prepared in batches in advance, stored in the freezer, and brought out as and when needed.

Falcon pie dishes

The quintessential pie dish is, of course, the blue-rimmed enamel pie dish from Falcon. Whilst there are more shapes and sizes in the range these days, the Falcon dish has changed very little over the years, no doubt because it is such a classic. For lovers of vintage, this is the perfect dish for all occasions.

A reliable and much-loved feature of kitchens since 1920, the Falcon pie dish offers durability and style. It is tough enough to withstand the rigours of the kitchen, but smart enough to bring to the table to serve from. Our range includes the traditional oblong dishes alongside flat plates, round dishes and rectangular bake pans.

Filling those pie dishes 

Rhubarb pie, cake, isolated. Gray background.

With spring finally here, the first forced rhubarb of the season will be ready. A rhubarb pie is perfect for a weekend treat and here is the recipe for a delicious rhubarb pie that your grandma would be proud of.

Ingredients

Pastry:

230g butter

60g caster sugar

2 large eggs

250g plain flour

Filling:

800g chopped rhubarb

175g sugar

Method
  1. Preheat the oven to 190°C/gas mark 4.
  2. Make the pastry. First, cream the butter and sugar together; next, add the eggs, beating the mixture for a minute or two. Gradually mix in the flour.
  3. Remove the pastry from the bowl and leave to chill for one hour.
  4. Roll out two-thirds of the pastry and line a 22cm Falcon pie dish.
  5. Place the rhubarb on the pastry and sprinkle the sugar over it.
  6. Roll out the rest of the pastry and use it to form the pie crust.
  7. Brush the pie crust with a little beaten egg, seal down the edges of the pie, and place in the oven for 45-60 minutes.
  8. Serve with whipped cream, custard, crème fraîche or vanilla ice cream.

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