Disposable Pie Plates

Disposable pie plates have only been around since the 1940s but are now used in the baking of many different types of dishes. They are typically crafted out of heavy strength aluminum foil and are often reused, as long as they are thoroughly cleaned, due to the strength of this material. Along with pies, disposable pie plates are often used for baking bread, pizza, and meat, as well as many other items. They also work well for preparing potato, egg, and casserole dishes such as quiche.

When baking for family and friends, disposable pie plates are an excellent way to deliver foods still in the dish, without worrying about a nice dish being eventually returned, or not. Disposable pie plates are also ideal when several dishes will be used to serve large groups of people.

Although termed disposable, aluminum pie plates are often reused. They can usually be cleaned with hot and soapy water but a nylon scrub brush can be used if deeper cleaning is needed. A dishwasher can also be used to clean disposable pie plates. Be careful not to bend or dent your pie plates when cleaning them as this will make it harder for them to be used when baking.

Nearly any dish that calls for regular pie plates can also be prepared using the disposable versions. Keep in mind that aluminum will not retain or transfer heat as well so you may need to rotate your dish as it is baking so it will brown evenly. Here's one recipe that works especially well with disposable pie plates.

Easy bake chicken pot pie

(makes four servings)

15 minutes to prepare

45 minutes to bake

Ingredients

1 eight-ounce package of puff pastry

2 chicken breast fillets

2 10 1/2-ounce cans of condensed cream of chicken soup

2 cups frozen mixed vegetables

Salt and pepper to taste

Preparation

Steam or boil your chicken Breasts and cut them into little bite sized pieces.

Preheatthe oven to 400 degrees.

Blanch your frozen vegetables and add mix it with your chicken. Pour in your 2 cans of soup and mix everything well, seasoning with salt and pepper if you desire.

Meanwhile, roll out the puff pastry and using four medium sized disposable pie plates, cut out circles the size of the plates and set aside.

Scoop your chicken and veggie mix into the little pie plates and top off with the puff pastry, crimping the edges to keep it steady and on the pie plates.

Brush some egg wash onto the tops of the pastry and prick a few holes in it. Bake till puffed up and golden brown.

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