Anyone who bakes mince pies knows the failure point: the pastry case that grips the tin, tears at the base, and comes out in pieces while the rest of the batch waits. It is rarely the recipe. Thin tins with worn coatings hold onto sweet, sticky pastry — and mincemeat that bubbles over bakes on like glue.
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Both of our mince pie tins are made from heavy-gauge carbon steel with a PFOA and PTFE-free non-stick coating. The weight of the steel matters more than it looks: it spreads heat evenly across all 12 cups, so the pies at the back corner bake to the same colour as the ones in the middle, and the base crisps properly instead of staying pale and soft.
The Traditional 12 Cup Mince Pie Tin has straight-sided cups — the classic deep-filled shape, with room for a generous spoonful of mincemeat and a proper lid. The 12 Cup Rounded Base Tray has shallower, curved cups that make a daintier pie with more pastry-to-filling ratio, and it doubles as an excellent jam tart and Bakewell tray. If you bake mince pies once a year, choose the traditional. If your tin works through jam tarts, tartlets, and mini quiches from January to November, the rounded base earns its place year-round.
A mince pie tin is really a small-pie tin. Jam tarts, lemon curd tarts, mini egg custards, individual quiches, and Viennese whirls all come out of the same 12 cups. Ours spend more of the year in use than out of it.
Hand wash in warm soapy water and towel dry — it takes a minute and keeps the coating releasing cleanly for years. If mincemeat does escape and bake on, a short soak lifts it without scrubbing.
Every Wrenbury tin is designed in England and guaranteed for a decade. If you want your pastry to behave this Christmas, start with the tin.
