Want to Make a Stunning Meat Pie? Use a Springform Pan

By lining the springform pan with dough on the bottom and sides (plus the top if you’re making double-crust pies), you get a bite of crust in each forkful and, simultaneously, create a beautiful hatbox of a pie filled with whatever your heart desires. You can make a banger of a pub-style steak and ale pie, a luscious chicken pot pie, even a fancy quiche Lorraine—you name it, you can springform it. And when the pie has cooled sufficiently and your guests or family have gathered round, release the spring; unmold your pie; and serve up thick, beautiful slabs of deliciousness.

The process is simple.

1. Lock together the bottom and sides of a springform pan.
2. Spray the pan with baking spray or rub it with butter.
3. Line the inside with pie dough. I like to measure and cut out a bottom round using the bottom of the pan as a guide and then use the resulting strips to make the sides, but you can also just roll out a giant circle and use your fingers to press it into the pan and then cut off the excess on top. 
4. Fill with the savory pie filling of your choice. 
5. Top with more pie dough, if desired. If you want an open-faced pie, just trim and/or roll down the sides and crimp to make the edge. 
6. Brush with an egg wash for an ultraphotogenic crust.
7. Bake the pie according to your recipe's instructions.
8. Unlock the pan, remove the pie, and enjoy!