Just a practical question/observation for the Old Rag Pie. If I'm using a sharp-bladed knife, and then a sharp serrated knife, in my non-stick cake tin, how long will it remain non-stick? I'm concerned about scratching the bottom.
Nigella's recipe for Old Rag Pie (from SIMPLY NIGELLA) makes the pie in a square cake tin and the recipe states that it is preferable to use a non-stick tin as a knife is used to cut the pie into squares. We appreciate that using knives in a non-stick tin can sometimes scratch and damage the non-stick coating.
There are two possible ways to prevent damage to a non-stick tin. One is to line the tin with baking parchment (parchment paper), making sure that the paper comes up the side of the pan. Unfortunately though this can sometimes mean that the outside edges of the pie don't crisp up quite as well. Otherwise we suggest cutting the pie but not quite cutting through to the bottom and sides of the pan. Then push a thin-bladed plastic spatula through the existing cuts, all the way to the bottom and into the sides of the tin. This should be enough to cut through the pastry without damaging the non-stick surface.