Pie baking auxiliary equipment

Abstract

The baking aid has a passive resistance band formed from a continuous, thin-walled, flexible, elongate web element formed from a heat resistant material. The outwardly facing surface of the web element is configured to be positioned against the inwardly facing surface of the wall of the unbaked pie crust to impart thereto a manually applied compression force to compress the pie crust against the rigid peripheral wall of the pie plate such that the wall of the pie crust takes the shape of the rigid peripheral wall and thereby a selected thickness; and one or both edges of the web element are configured to be pressed into an unbaked pie crust surface juxtaposed with the wall of the pie crust in order to assist in anchoring the web element and securing the pie crust dough wall to resist deformation during baking.

Description

Technical Field

[0001] The present invention relates generally to baking, and in particular to baking of pie crusts. Background Art

[0002] Blind baking of pies in a pie pan is well known. A typical pie pan or dish has a circular flat bottom and outwardly angled sidewalls extending from the bottom at an angle equal to or greater than 90 degrees, terminating in a rim or lip. The pie pan may be made of metal, glass or other suitable material, and may alternatively have other non-circular shapes. Conventional pie pans are also formed with a non-stick coating, which, while desirable in itself, causes the pie crust to break away from the pan surface during baking. This will be described further below.

[0003] In the process of blind baking, the crust is partially baked before the contents of the pie are added, after which the pie is further baked until fully baked. As a first step in preparing a pie crust or crust, initially, a rolled dough of the desired thickness is spread over the entire disk and then molded into its internal shape, lying flat on the bottom and having an edge wall whose contour conforms to the contour of the inwardly facing surface of the side wall. Excess dough extending beyond the rim may be trimmed off, thereby obtaining a pie crust shape or shell that substantially follows the internal contour of the dish. Typically, the pie pan is selected in order to give the pie an aesthetically pleasing form.

[0004] During the process of baking the crust, the dough tends to expand and distort or puff slightly relative to its original shape and may separate from the release or non-stick coated surface of the pan. The side walls bulge laterally, and the bottom bulges or puffs vertically. In particular, the side walls bulge laterally inwardly in the presence of the rigid walls of the pie pan. In addition, the flat bottom portion of the dough crust bulges upwardly due to air and moisture trapped between the bottom portion and the bottom of the pie pan. The expansion of the bottom can exacerbate the problem of distortion because it effectively shrinks the pie crust toward the center, resulting in undesirable distortion of the crust once baked.

[0005] One way to solve the above problem is to use ceramic baking weights of about 1 kg. Baking weights of other materials and various shapes are also known.

[0006] Various suggestions for improving blind baking results are known in the art, including those disclosed in U.S. Patent Nos. 1,699,239; 1,834,402; 2,026,829; 2,411,857; 2,784,664; 2,993,614; 3,322,074; 4,228,731; 5,456,162; 7,517,933; 11,266153; D15,489; D369,941; D384,550; D384,857; D610,865 and the following patent applications having publication numbers 2003 / 0183089; 2005 / 0211101; 2006 / 0027104 and 2008 / 0134906. Summary of the invention

[0007] The present invention seeks to provide a pie baking aid which overcomes the disadvantages of the prior art.

[0008] Thus, a baking aid for baking an unbaked pie crust having a malleable dough base and a malleable peripheral dough wall extending transversely therefrom, the pie crust being formed within and covering a pie pan having a rigid base and a rigid peripheral wall extending transversely therefrom, the baking aid having a passive resistance band formed from a continuous, thin-walled, flexible, elongated web member formed from a heat resistant material, the passive resistance band having mutually parallel inwardly facing and outwardly facing surfaces separated by a predetermined web thickness, the surfaces terminating in mutually parallel first and second edges defining a web height therebetween. The dough wall has an outward-facing surface and an inward-facing surface, and the outward-facing surface of the web element is configured to be positioned against the inward-facing surface of the dough wall of the pie crust, and the web element is configured to impart a manually-applied compressive force to the dough wall, which manually-applied compressive force compresses the dough wall against the rigid peripheral wall of the pie pan so that the dough wall adopts the shape of the rigid peripheral wall and thereby adopts a selected thickness, and one or both edges of the web element are configured to press into a surface of an unbaked pie crust juxtaposed with the dough wall so as to help anchor the web element in a compressed position, thereby securing the pie crust dough wall portion and resisting deformation thereof during baking.

[0009] Additionally, the rigid peripheral wall of the pie plate has a predetermined closed geometry, and wherein the strip is configured to be deployable within and parallel to the rigid peripheral wall so as to be spaced a predetermined uniform spacing S therefrom at all locations along the rigid peripheral wall.

[0010] In addition, the band has a first overall length along its perimeter and the rigid side wall of the disk has an interior face having a second overall length along it, wherein the first overall length is less than the second overall length, such that when the band is fully extended within the disk, the band defines a spacing S from the rigid side wall that is equal to a predetermined pie crust wall thickness.

[0011] Additionally, the rigid wall of the disk terminates in a peripheral rim at a predetermined height above the bottom of the disk, and the height of the web is of an order of magnitude not less than the difference between the predetermined height of the peripheral rim and the minimum desired thickness of the extensible dough bottom.

[0012] Furthermore, the belt has an inwardly facing surface and the baking aid further comprises a belt support element formed as a disc having a perimeter configured to fit within the belt when fully deployed and to assist the belt in resisting inward deformation forces during baking.

[0013] Additionally, the belt support element has a downwardly facing surface and is configured to fit within the belt so as to cover the bottom of the dough to resist its tendency to puff up during baking.

[0014] Additionally, the belt support member is formed with a plurality of vent holes extending through its thickness, the vent holes being configured to release gas pressure accumulated within the bottom of the dough during baking.

[0015] Additionally, the belt and support element are formed from an elastically deformable polymer.

[0016] Furthermore, the straps and support elements are formed from food grade silicone.

[0017] Additionally, the belt is formed of a resiliently deformable polymer, and wherein the baking aid further comprises a belt expander for insertion into the belt when deployed and for applying outward pressure along the belt.

[0018] In addition, the band expander includes an adjustable rigid ring, which is used to be placed within the band and parallel to the band; and a plurality of force transfer elements arranged along the periphery of the adjustable ring, each force transfer element is radially mounted to the periphery of the ring and has a force transfer head, which is configured to engage with the inwardly facing surface of the web element so as to apply an outward force thereto.

[0019] Additionally, the first edge and the second edge of the web element have equal lengths.

[0020] Furthermore, the rigid peripheral wall of the disk is inclined outwardly, the edge of the web element configured for pressing into the surface of the unbaked pie crust is a first edge, and wherein the length of the first edge of the strip is shorter than the length of the second edge of the strip.

[0021] Additionally, the pie plate is a fluted pie plate having a rigid peripheral wall having a predetermined wavy configuration, and wherein the outwardly facing surface of the belt is configured to have a configuration similar to the wavy configuration of the rigid peripheral wall so as to be parallel with the rigid peripheral wall when positioned within the plate.

[0022] In addition, the pie plate is a grooved pie plate having a rigid peripheral wall having a predetermined wavy configuration, and wherein the outwardly facing surface of the belt and the periphery of the belt support element are configured to have a configuration similar to the wavy configuration of the rigid peripheral wall so as to be parallel to the rigid peripheral wall when positioned within the plate. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The present invention will be more fully understood and appreciated from the following detailed description taken in conjunction with the accompanying drawings, in which:

[0024] Figure 1A is an exploded view of a pie crust prepared for baking in a conventional pie pan using a baking aid according to an embodiment of the present invention;

[0025] Figure 1B yes Figure 1A A cross-sectional view of the location of the pie crust and baking aids in the pie pan;

[0026] Figure 1C yes Figure 1A An enlarged cross-sectional side view of the location of a pie crust and baking aids in a pie pan;

[0027] Figure 1D yes Figure 1A An enlarged cross-sectional side view of the location of a pie crust and baking aids in a pie pan;

[0028] Figure 2 is an exploded view of a pie crust prepared for baking in a conventional pie pan using a baking aid according to an alternative embodiment of the present invention;

[0029] Figure 3A and Figure 3B yes Figure 2 Plan and cross-sectional views of the baking aid shown;

[0030] Figure 4A yes Figures 2 to 3B A cross-sectional view of the pie crust and the location of the auxiliary equipment in the pie plate;

[0031] Figure 4B yes Figures 2 to 3B An enlarged cross-sectional side view of the location of the pie crust and auxiliary equipment in the pie plate;

[0032] Figure 5A and Figure 5B yes Figure 3A and Figure 3B Plan and cross-sectional views of the auxiliary device shown in , which is configured for use with a pie pan having vertical side walls;

[0033] Figure 5C is with Figure 5A and Figure 5B a cross-sectional view of a pie plate having vertical side walls for use with an auxiliary device;

[0034] Fig. 6A is a schematic plan view of an adjustable band extender for extending the resistance bands depicted herein;

[0035] Figure 6B yes Fig. 6A A schematic diagram of a size adjustment mechanism of an expander, as shown in detail 6B thereof;

[0036] Figure 7 is similar to Figure 1C An enlarged cross-sectional side view of the pie crust and auxiliary equipment is shown, but also showing the pie crust in use. Fig. 6A part of the expander;

[0037] Figure 8 is an exploded view of a fluted pie plate and baking aid according to additional embodiments;

[0038] Fig.9A and Fig. 9B They are configured to Figure 8 a cross-sectional view and a front view of a portion of an expander for use with a belt, the expander being operably engaged with the belt;

[0039] Figures 10 to 13 is a perspective view of a resistance band in a different configuration for use with a correspondingly configured grooved baking tray according to another embodiment;

[0040] Fig.14 As above combined Figures 1A to 5B An interior elevation view of a portion of a resistance band as shown and described, positioned within a pie crust during baking;

[0041] Fig.15A When configured as Figures 1A to 4B The conical belt along Fig.14 A cross-sectional view of the band along line 15-15, depicting typical mechanical force conditions during baking;

[0042] Fig. 15B When configured as Figure 5A and Figure 5B The cylindrical belt time edge Fig.14 A cross-sectional view of the band along line 15-15, depicting typical mechanical force conditions during baking;

[0043] Fig.16A and Fig. 16B As above combined Figures 8 to 9B An interior perspective view and a front view of a portion of a reinforced resistance band as shown and described, positioned within a pie crust during baking; and

[0044] Fig.17 yes Fig.16A and Fig. 16B The edge of the belt Fig. 16B The cross-sectional view along line 17-17 of FIG. 1 shows typical mechanical force conditions during the baking process. DETAILED DESCRIPTION

[0045] Reference now Figures 1A to 1C , depicted is a pie plate 10 containing an unbaked pie crust or shell 20 with a baking aid 100 in which a passive resistance band 30 is depicted, in accordance with an embodiment of the present invention.

[0046] The tray 10 is generally of conventional construction, formed of metal and having a rigid base 12, a rigid peripheral wall 14 extending laterally therefrom and terminating in a rim 15. It will be appreciated that the tray 10 may alternatively be configured as a glass baking dish.

[0047] In the illustrated embodiment, the wall 14 is outwardly inclined and generally conical.

[0048] The unbaked pie crust 20 is formed of a malleable, unbaked dough and is formed within the pan 10 as is known in the art so as to cover the pan 10 and is typically hand molded to fit into the pan 10 so as to have a shape similar to the pan. As shown, the crust 20 has a malleable dough base 22 and a malleable peripheral dough wall 24 that extends transversely along and is supported by the peripheral wall 14 of the pan 10. Figure 1A As shown, the dough wall 24 has an outwardly facing surface 26 and an inwardly facing surface 28 that is formed to abut the inwardly facing surface 16 of the peripheral wall 14 of the pan 10 .

[0049] The belt 30 is a continuous, thin-walled, flexible, elongated web member 31 having mutually parallel inwardly facing and outwardly facing surfaces, referenced 32 and 33 respectively. Figure 1C As indicated, surfaces 32 and 33 are separated by a predetermined web thickness Tw and terminate in lower and upper mutually parallel first and second edges 34 and 35, respectively, defining a web height Hw therebetween. Preferably, belt 30 is formed of food grade silicone, as is known in the art.

[0050] Preferably, the belt 30 is sized so that when fully extended and placed within the unbaked crust 20, its outwardly facing surface 33 overlies the inwardly facing surface 28 of the dough wall 24 in full surface-to-surface contact, frictional engagement therewith, while the outwardly facing surface 26 of the dough wall 24 is similarly maintained in full surface-to-surface contact engagement with the inwardly facing surface 16 of the pan peripheral wall 14. When the belt 30 is positioned as described above, a compressive force is manually applied to the belt 30 and, therefore, also to the dough wall 24 using the fingers of a user, thereby squeezing the two pairs of belt-to-dough wall and dough wall-to-pan peripheral wall into mutual contact engagement as described above. In particular, as described above, Figure 1C and Figure 1D As shown, the band 30 is also urged downwardly relative to the pie crust 20 so that the lower edge 34 of the band 30 is slightly pressed into the surface of the unbaked pie crust 20 juxtaposed with the dough wall 24, thereby anchoring the band 30 and thereby further resisting the expansion pressure exerted by the dough wall 24 during baking.

[0051] The described anchoring of the web elements 31, the friction between the mutually contacting surfaces of the web elements 31 and the unbaked dough wall 24, and the structural integrity of the web elements 31 together help to resist the expansion of the heretofore unbaked dough wall 24 during the baking process, so that it generally retains its shape and position, thereby producing a baked crust of high aesthetic quality. In addition, since the baked crust does not substantially shrink (as would occur without the use of the belt 30), the resulting pie crust has a volume substantially similar to that of the unbaked crust, thereby resulting in a pie size that is greater than that obtained in the prior art.

[0052] As described above, the belt 30 has a conical shape corresponding to the shape of the peripheral wall 14 of the disk 10. According to this embodiment,

[0053] (Lwu-Leu)=(Lwl-Lel) is proportional to S

[0054] in

[0055] Lwu is the circumferential length of the inwardly facing surface 16 of the disk wall 14 where it intersects the rim 15;

[0056] Leu is the outer circumferential length of the upper edge 35;

[0057] Lwl is the circumferential length of the inwardly facing surface 16 of the pan wall 14 where it intersects the bottom 12;

[0058] Le1 is the outer circumferential length of the lower edge 34; and

[0059] S is the uniform spacing between the outwardly facing surface 33 of the belt 30 and the inwardly facing surface 16 of the disk wall 14, as shown in FIG. Figure 1CS is also equal to the desired thickness (Td) of the dough wall 24 in the unbaked state and after baking. This is also reflected in the similar inclination angle α of the outwardly facing surface 33 of the belt 30 and the inwardly facing surface 16 of the pan wall 14, as shown in FIG. Figure 1A Depicted.

[0060] Furthermore, to ensure that dough wall 24 substantially overlaps belt 30, the height (Hw) of its outwardly facing surface 33 measured between top edge 35 and bottom edge 34, respectively, is such that Hw = Hr - Tb.(Sinα) -1 , where Hr is the height of the rim 15 above the bottom 12 measured along the inwardly facing surface 16 of the disk 10, and Tb is the thickness of the dough bottom 22.

[0061] Merely by way of example, for a conical pie pan 10 having a diameter D=23.5 cm, and where a typical dimension is a desired dough thickness Td=3 to 5 mm, then dB=D−2Td, where dB is the diameter of the belt 30 .

[0062] On the one hand, the thickness Tw of the web 31 is predetermined so as to be described below in conjunction with FIGS. 15 to 16. Fig.17 The web 31 is provided to provide sufficient stability under the force loading conditions generally described, while maintaining sufficient flexibility to facilitate manipulation of dough by human fingers via the web 31 so as to mold the dough into full engagement with the inwardly facing surface 16 of the disc 10. Typically, for a disc having a diameter of 23.5 cm and a depth of 25 to 35 mm, a web thickness Tw of 2 to 3 mm is suitable.

[0063] Reference now Fig.14 , Fig.14 As above combined Figures 1A to 5B An interior elevation view of a portion of the web 31 of the resistance band 30 positioned in the pie crust during baking as shown and described above and as Fig.15A and Fig. 15B As shown in the cross-sectional view of FIG. , the belt 30 may be conical as a whole ( Fig.15A ) or cylindrical ( Fig. 15B ) and in this example has an axis of symmetry Z. The belt 30 is a section of a cone ( Fig.15A ) or ring ( Fig. 15B ), also having a bending axis Y.

[0064] As will be appreciated by those skilled in the art, the ability of the belt 30 to resist the expansion force Fe, and therefore the expansion of the pie crust during baking, depends on a number of components including:

[0065] Anchoring force (Fa): As described above and Fig.15A and Fig. 15BAs shown, the lower edge 34 of the web 31 is positioned against or slightly recessed into the dough base 22 so as to form a friction interface therewith and thereby be quasi-anchored in place; the anchoring force is designated as Fa.

[0066] Stiffness / resistance to bending: Although the web 31 is highly flexible, it has a certain inherent structural stiffness, i.e. resistance to bending or flexing in the direction of the bending axis Y. Stiffness is, inter alia, a function of the ratio of the web thickness Tw to its height Hw, wherein the higher the value of (Tw / Hw), the higher the stiffness of the web 31 .

[0067] The inventors have observed that the use of belt 30 during the baking process of the pie crust not only helps to maintain the shape of the dough wall 24, but also helps to maintain the shape of the base 22 to a certain extent, reducing the degree of puffing of the base during baking.

[0068] Reference now Figures 2 to 4B , it can be seen that the pie plate 10 with the unbaked pie crust 20 and the band 30 is basically combined as above Figure 1A to Figure 1B As shown and described, however, the baking aid 100 also includes a belt support member, generally designated 40. The belt support member 40 is formed as a disk of generally uniform thickness, the perimeter of which is configured to fit within the belt 30 when fully deployed within the crust 20 so as to enhance the outward radial resistance exerted by the belt in response to the tendency of the pie wall not only to expand and deform during baking, but also to sag due to the vertical expansion of the crust base 22.

[0069] According to one embodiment, the belt support element 40 is made of a lightweight material, typically food grade silicone, and may typically have a thickness Ts (about 5 to 10 mm). Figure 3B ). Therefore, in contrast to the 1 kg weight used in the prior art to press down the bottom of the dough to prevent it from expanding, the support element 40 generally has a weight of no more than about 250 to 500 grams. Figure 4A and Figure 4B As shown, the support element 40 ( Figure 4A and Figure 4B ) completely covers the base 22, thereby resisting its tendency to puff during baking. One advantage of the present support element is that its resistance to base puffing is not due to its own mass, but rather to its shape and inherent rigidity. As shown, it is configured to be fully inserted into the band 30 so as to completely cover the base 22 and apply a substantially uniform force across the base. In addition, once the pie begins to bake, the expansion of the pie walls attempting to compress the band 30 inwardly also has the effect of pressing the band 30 against the support element 40, further increasing its resistance to expansion of the base 22. This mutual anchoring of the band 30 and the element 40 also serves to supplement the anchoring force Fa ( Fig.15A ) and the inherent rotational resistance of the web 31.

[0070] It can therefore be appreciated that the baking aid 100 effectively operates as an integrated unit that overall resists expansion and deformation of the pie crust, thereby facilitating maximum retention of the desired shape.

[0071] Alternatively, if Figure 3A and Figure 3B As shown, the support element 40 may also be provided with a plurality of ventilation holes 42 for allowing moist air to escape and thereby reducing the pressure that would otherwise be exerted by the patty base 22 as it attempts to expand.

[0072] To fit precisely within the belt 30, the outwardly facing surface 44 of the belt support element 40 has an angle of inclination equal to the angle of inclination of the inwardly facing surface 32 of the belt 30, indicated as a in the drawings.

[0073] In this embodiment, both the belt 30 and the support element 40 are conical, so as to have lower and upper edges of different peripheral lengths or circumferences. Figure 2 As shown, the lower edge of the support element 40 is indicated by 46, and the corresponding lower edge of the inwardly facing surface 32 of the belt 30 is indicated by 34. As shown in the drawings, in particular FIG. 3B to FIG. 4B In the embodiment, the lengths of these lower edges are substantially equal, so that the lower surface 48 of the support element 40 is substantially coplanar with the lower edge 34 of the belt 30 ( Figure 3B and Figure 4B In this case, it is contemplated that the baking aid 100 is sized to be suitable for use with a selected size baking pan 10 so as to obtain full engagement of the belt 30 with the peripheral dough wall 24, as described above in conjunction with Figures 1A to 1D In the case of a circular disc 10, complete engagement is obtained by using a band of radius equal to the radius of the disc minus a space S equal to the thickness of the peripheral dough wall Td, as shown and described above.

[0074] According to an alternative embodiment, it is contemplated that one may attempt to employ a support member 40 having a lower edge 46 having a peripheral length or circumference greater than the corresponding dimension of the lower edge 34 of the band 30. Thus, while the support member 40 may be inserted axially into the band 30 until the lower face 48 of the support member 40 is generally coplanar with the lower edge 34 of the band 30, this would require the application of a force to cause outward or radial expansion of the band 30. This may be useful in situations where one is attempting to use the band 30 in a pan 10 that would otherwise result in a space S and dough wall thickness Td greater than desired, or if one is attempting to achieve a thinner than typical pie wall thickness Td. For such situations, the support member 40 may be formed with internal reinforcing members, rods or the like (not shown) to enable its forced insertion into the band 30 as described above.

[0075] Reference now FIG. 5A to FIG. 5C , shows a baking aid 500, which is generally similar to the above-mentioned baking aid except as described herein. Figures 2 to 4B Thus, components and features of device 500 similar to those components and features shown and described above in connection with device 100 are depicted herein with the same reference numerals, but with the prefix "5", and are not described in further detail herein except as may be required for understanding the present embodiment.

[0076] Thus, it can be appreciated that the baking aid 500 is configured for use with a baking tray 510 having sidewalls 514 perpendicular to the bottom 512. Thus, the belt 530 and the support element 540 are both cylindrical in shape, such as the inwardly facing surface 532 and the outwardly facing surface 533 of the belt 530, and the outwardly facing surface 544 of the support element 540.

[0077] As described above, combined Figures 2 to 4B , it may be necessary to extend the passive resistance band 30 so that the band fits better within the baking tray 10 ( Figures 1A to 4B ), or applying additional force to the dough wall 24 ( Figures 1A to 4B ).

[0078] Therefore, reference FIG. 6A to FIG. 7 , the baking aid 100 may also include an adjustable belt extender 50, such as Fig. 6A The expander 50 is configured to fit within the resistance band after the resistance band 30 has been deployed, i.e., after the band 30 has been opened to its full position within the dough shell 20, and to apply outward pressure along the band, as depicted by arrows 52. The effect of the expansion is to bring the outwardly facing surface 33 of the web element 31 into contact engagement with the patty wall 24, or as Figure 7 As indicated by arrow 61 in FIG. 1 , outward pressure is applied to the pie wall 24 to limit or reduce its thickness.

[0079] like Figure 7 As shown, the expander 50 generally includes an adjustable rigid ring 54 for placement within and parallel to the belt 30, and a plurality of force transfer elements 56 radially arranged along the periphery of the adjustable ring 54. Typically, each transfer element 56 has a force transfer head 58 mounted to the ring 54 via a connector 59. The head 58 is operably engaged with the inwardly facing surface 32 to apply an outward force thereto, as described. In one embodiment, each head 58 and connector 59 are formed as a single element made of a suitable heat-resistant food-grade polymer, although alternative configurations and alternative materials, such as stainless steel, may also be used.

[0080] As described above, the ring 54 is rigid and adjustable and may be made of any suitable material, such as stainless steel or a rigid food grade polymer, upon which the transfer element 56 may be mounted. As an example, typical non-limiting dimensions of the ring 54 are 10 mm high and 0.4 mm thick.

[0081] As in Figure 6B Schematically shown in FIG, an expansion mechanism 60 is provided, which typically has a close-fitting male and female end, respectively labeled 62 and 64, which can be realized by any suitable high friction silicone coating known in the art. Alternatively, other types of optional locking mechanisms, such as locking screws or other suitable fasteners, can be used.

[0082] Reference now Figure 8 , which depicts a baking aid 800 for a fluted pie plate 810 according to another embodiment. Except as described herein, these components are generally similar to those described above in conjunction with Figures 1A to 4B those parts shown and described. Figures 8 to 9B The components and features shown in the embodiment are similar to those in the above combination Figures 1A to 4B Those components and features shown and described are depicted herein with the same reference numerals, but with the prefix "8", and are not described in further detail herein except as may be necessary for understanding the present embodiments.

[0083] The fluted pan 810 may have a solid, fully integral bottom 812, or it may be formed as a ring with a circular insert that acts as a removable bottom for added convenience after the pie has been fully baked and attempting to remove the pie from the pan. This option is indicated by dashed line 812'.

[0084] The grooved disk 810 has a conical peripheral wall 814 having a generally wavy configuration consisting of alternating convex recesses 815 and V-shaped notches 817. The baking aid 800 includes a grooved passive resistance band 830 and a grooved band support element 840, whose outer surfaces are configured similar to the outer surface of the wall 814 and parallel to the wall when in place within the disk 810. As can be easily seen in the drawings, the band 830 has a series of alternating circular protrusions 835 and V-shaped protrusions 837 that are proportioned and positioned to correspond to the recesses and notches of the disk 810 when the band 830 is placed in the disk, but are spaced apart from the recesses and notches according to the desired thickness of the pie crust. Correspondingly, the band support element 840 has a series of alternating circular protrusions 845 and V-shaped protrusions 847 that are proportioned and positioned to fit tightly into the recesses and notches of the band 830 when the element 840 is placed in the band.

[0085] The operation and function of the baking aid 800 and the grooved pie plate 810 as currently illustrated and described are generally as described above in conjunction with Figures 1A to 4B However, the configuration of belt 830 is advantageous in that it is able to withstand the expansion and deformation stresses to which pie crusts in general, and pie walls in particular, are subjected during the baking process. Figures 1A to 4B ) In contrast, the present belt 830 can be considered to be substantially segmented, i.e., formed of a plurality of overlapping structural units, each of which is formed by a single curved protrusion 835 continuous with a surrounding pair of V-shaped protrusions 837. While each protrusion has its own, unique structural integrity, its inclusion as part of the above structural unit in the force distribution arrangement serves to enhance the structural integrity of the belt 830 as a whole.

[0086] Furthermore, while the belt 30 has a uniform thickness, typically 3 mm, as described above, the present grooved belt 830 has a thickness that is not necessarily uniform. Typically, the thickness Tc of the corner 837' may be 20% to 40% greater than the standard thickness Ts of the rest of the grooved belt 830, such as Fig.17 As indicated.

[0087] Reference now Fig.16A and Fig. 16B , depicting the above combined Figure 8 A portion of the web 831 of the grooved resistance band 830 shown and described is positioned as it will be during the baking process. The grooved band 830 can be conical in shape as a whole, such as in combination with Figure 8 As shown and described, it is either cylindrical (not shown) and has an axis of symmetry Z and an axis of bending Y.

[0088] As will be appreciated by those skilled in the art, the ability of the belt 30 to resist the expansion force Fe, and therefore the expansion of the pie crust during baking, depends on a number of components including: the anchoring force (Fa) ( Fig.17 ), as above combined Figures 14 to 15B and stiffness / resistance to flexing. Although web 831 is highly flexible, it still has a certain inherent structural stiffness, i.e., resistance to bending or flexing in the direction of bending axis Y as described above. In this embodiment, the division of band 830 into overlapping structural units of protrusions 835 and 837 enhances its overall structural integrity and stiffness.

[0089] Reference now Fig.9A and Fig. 9B , baking auxiliary equipment 800( Figure 8 ) may also include an adjustable strap expander 850. The expander 850 is substantially similar to the above combined FIG. 6A to FIG. 7The expander 50 shown and described is not specifically described herein, except with respect to the specific features of this embodiment. In the accompanying drawings, a single structural unit consisting of a single curved protrusion 835 and a pair of juxtaposed V-shaped protrusions 837 can be seen. Each curved protrusion has an inwardly facing concave curved surface 835' associated therewith. Each V-shaped protrusion has an inwardly facing notch 837' associated therewith. As shown in the figure, in order to properly engage the curved surface 835', the transfer element 56 ( Figure 7 ) is provided as a generally curved force transmitting head 858, which is mounted to the ring 54 via the connector 59. However, in order to engage the recess 837', the transmitting element 56 can have a single protrusion or tab 859 mounted directly on the ring 54.

[0090] Those skilled in the art will appreciate that the above-described baking aids in general, and the passive resistance bands thereof in particular, may be provided to have different aesthetic configurations. Figures 10 to 13 , depicting passive resistance bands of different configurations, as described below, which are inherently adapted for use with a baking tray having a similar configuration, and in association therewith a band support element and a band extender may be provided as part of a baking aid, also suitably configured for use therewith.

[0091] Reference now Fig.10 , a circular or oval grooved passive resistance band 1030 can be seen formed by a uniform arrangement of juxtaposed circular protrusions 1035 connected along vertical portions terminating in inwardly facing ribs 1036.

[0092] Reference now Fig.11 and Fig.12 , two similar forms of grooved passive resistance bands 1130 formed into rectangular shapes can be seen. Bands 1130 are similar to the above combined Figure 8 The belt 830 shown and described as having a series of alternating circular protrusions 1135 and V-shaped protrusions 1137 that are proportioned and positioned to correspond to the recesses and notches of a correspondingly shaped disk (not shown) when placed in the disk, but spaced apart from the recesses and notches according to the desired thickness of the pie crust. Correspondingly, a belt support element (not shown) used with the belt 1130 has a series of alternating circular protrusions and V-shaped protrusions that are proportioned and positioned to fit tightly into the recesses and notches of the belt 1130 when placed in the belt.

[0093] Now briefly refer to Fig.13 , it can be seen that the grooved passive resistance band 1330 is composed of alternating convex concave portions 1335 and V-shaped notches 1337. Basically similar to Fig.11 and Fig.12An embodiment of the present invention is described herein except that it is formed into a heart shape and is therefore not further described herein.

[0094] It will be appreciated by those skilled in the art that the scope of the present invention is not limited to what has been shown and described above merely by way of example, but rather is defined only by the following claims.

Claims

1. A pie baking aid for baking an unbaked pie crust having a stretchable dough base and a stretchable peripheral dough wall extending laterally therefrom, the pie crust being formed within and covering a pie pan having a rigid base and a rigid peripheral wall extending laterally therefrom, characterized in that: The baking auxiliary equipment comprises: A passive resistance band formed from a continuous, thin-walled, flexible, elongated web element formed from a heat resistant material, the passive resistance band having mutually parallel inwardly facing and outwardly facing surfaces separated by a predetermined web thickness, the surfaces terminating at mutually parallel first and second edges defining a web height therebetween, wherein the dough wall has an outwardly facing surface and an inwardly facing surface, and the outwardly facing surface of the web element is configured for positioning against the inwardly facing surface of the dough wall of the pie crust, wherein the web element is configured to impart a manually applied compressive force to the dough wall which compresses the dough wall against the rigid peripheral wall of the pie pan such that the dough wall adopts the shape of the rigid peripheral wall and thereby adopts a selected thickness, and wherein at least one of said edges of said web element is configured to press into said unbaked pie crust surface juxtaposed with said dough wall to help anchor said web element in a compressed position, thereby securing said pie crust dough wall portion and resisting deformation thereof during baking.

2. A pie baking auxiliary device according to claim 1, wherein when the rigid peripheral wall of the pie plate has a predetermined closed geometric shape, and wherein the passive resistance band is configured to be able to be deployed within and parallel to the rigid peripheral wall, thereby being spaced apart from it by a predetermined uniform spacing S at all positions along the rigid peripheral wall.

3. A pie baking auxiliary device according to claim 2, wherein the passive resistance band has a first total length along its periphery, and the rigid side wall of the disk has an inner surface, the inner surface has a second total length along it, wherein the first total length is less than the second total length, so that when the passive resistance band is fully extended in the disk, the passive resistance band defines the spacing S with the rigid side wall, and the spacing is equal to the predetermined pie crust wall thickness.

4. A pie baking aid according to claim 1, wherein the rigid wall of the pan terminates in a peripheral rim at a predetermined height above the bottom of the pan, and the height of the web is at least the magnitude of the difference between the predetermined height of the peripheral rim and the minimum desired thickness of the bottom of the extensible dough.

5. The pie baking aid of claim 1 , wherein the passive resistance band has an inwardly facing surface, and the baking aid further comprises a band support element, the band support element comprising a disk, the periphery of the disk being configured to fit within the passive resistance band when fully unfolded and to assist the passive resistance band in resisting inward deformation forces during baking.

6. The pie baking aid of claim 5, wherein the belt support element has a downwardly facing surface and is configured to fit within the passive resistance belt so as to cover the dough base to resist its tendency to puff during baking.

7. The pie baking aid of claim 6, wherein the belt support member is formed with a plurality of vent holes extending through a thickness thereof, the vent holes being configured to release gas pressure accumulated within a bottom portion of the dough during baking.

8. The pie baking aid of claim 5, wherein the passive resistance band and the band support element are formed of an elastically deformable polymer.

9. The pie baking aid of claim 8, wherein the passive resistance band and the band support element are formed of food grade silicone.

10. The pie baking aid of claim 1, wherein the passive resistance band is formed of an elastically deformable polymer, and wherein the baking aid further comprises a band expander for inserting into the passive resistance band when unfolded and for applying outward pressure along the passive resistance band.

11. The pie baking aid of claim 10, wherein the belt extender comprises: an adjustable rigid ring, the adjustable rigid ring being configured to be placed within and parallel to the passive resistance band; as well as A plurality of force transfer elements are arranged along the periphery of the adjustable rigid ring, each of the force transfer elements being radially mounted to the periphery of the ring and having a force transfer head configured to engage the inwardly facing surface of the web element so as to apply an outward force thereto.

12. The pie baking aid of claim 1, wherein the first edge and the second edge of the web member are of equal length.

13. The pie baking aid of claim 1 , wherein the rigid peripheral wall of the disk is inclined outwardly, the edge of the web element configured to be pressed into the surface of the unbaked pie crust is the first edge, and wherein the length of the first edge of the passive resistance band is shorter than the length of the second edge of the passive resistance band.

14. A pie baking aid according to claim 1, wherein the pie plate is a grooved pie plate, the rigid peripheral wall of the grooved pie plate has a predetermined wavy configuration, and wherein the outwardly facing surface of the passive resistance band is configured to have a configuration similar to the wavy configuration of the rigid peripheral wall so as to be parallel to the rigid peripheral wall when positioned in the plate.

15. A pie baking aid according to claim 5, wherein the pie plate is a grooved pie plate, the rigid peripheral wall of the grooved pie plate having a predetermined wavy configuration, and wherein the outwardly facing surface of the passive resistance band and the periphery of the band support element are configured to have a configuration similar to the wavy configuration of the rigid peripheral wall so as to be parallel to the rigid peripheral wall when positioned within the plate.

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