| The idea of the pie funnel, also known as “pie vents” or (because of the bird designs) “pie birds”, is that it should both support the pastry lid during cookery and ventilate the pie, so that the filling does not boil over in the oven. It takes its place in the centre of the pie dish, with its chimney-like vent pushing up through the pastry, which is moulded around it leaving a tube or pipe protruding above the pie’s crust. Arches in the bottom, or holes in the chimney stem, let the steam escape. |
Price:£3.50
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