Le CreusetStoneware Pie Bird, 3.25", Cerise

I bought this for my mother in law who loves to make pies. She thought that this was so adorable, and said that it works like a charm when she makes covered pies. It's so pretty too that one must keep it on display in their kitchen. Fabulous craftwork. It is very tiny too.

I just received this little bird today - it's quite well made and looks super cute sitting in my kitchen. I've just recently been on a pie making kick with the warmer weather and I look forward to using this and will make sure I update my review once I do.The bird is very hollow to allow it to collect and release steam but still feels solid. It comes with very detailed instructions on how to use it including how to pierce the top crust in case you're not feeling creative enough to just dive in. I have been very happy with all of my Le Creuset purchases and this is no exception. According to the box it's 3 1/2" high and safe to use between 500 and -65 degrees Fahrenheit. It says there is a five year guarantee as well.If you like whimsical things in your kitchen this bird will not disappoint! I purchased the white version and will likely get the red and blue in the future.**UPDATE**I used this little bird to make a strawberry pie a few days ago. It was a double crust pie, so I set the bird on the bottom layer of crust and placed the strawberries around it. When putting on the top layer of crust, I pushed it down over the bird's beak so that it could properly vent the pie, leaving the bird's little head poking out of the center of the pie. It went through the trip in the 450 degree oven (to set the bottom crust) to the remaining 45 minutes at 350 degrees without complaint.I washed it in the dishwasher in the silverware rack (it's a bit too small to sit properly elsewhere) and it came out clean. Surprisingly, it never really got all that dirty due to the way it's designed to sit on the bottom crust and have the filling placed around it. When using this bird, I noticed that it seems to vent the pie better - all of my previous pies with fork prick vents only have bubbled up through the sides of the crust to some extent. The maiden bird pie did not have that problem.The only downside is that the bird leaves a hole in the middle of the pie when removed for cutting...but if you really like pie you're too busy cutting a huge slice to notice!

I had no idea that a pie bird was even a thing, but it is genuinely a crust-making miracle. Our pies never leak when using the pie bird, and what’s more- the bottom crust is PERFECT. Perfectly golden, perfectly flaky, never soggy. Every. Single. Time. My husband and I constantly wonder why pie birds aren’t more common- if you’re baking pies, YOU NEED THIS PIE BIRD.

This definitely comes in handy during the holidays when I’m in pie mode. I don’t have to cut out so many slits in my pie, just a lil hole for the bird to poke his head through. Great quality, good size.

I used the pie bird for the first time this Thanksgiving on a cherry pie. I was at first not certain how to get the crust over the bird without having the pie crust look messed up but it was pretty easy. I put the pie bird in the pie and then added the filling, cut an x in the top pie crust and lined it up and put the x over the pie bird. I then molded the pie dough around the bird for a good fit. The recipe said to put a baking sheet under the pie so that it could catch any leaking pie filling. With the pie filling the pie did not leak at all. The pie bird allows another place for the steam and heat from the pie to vent and allow the pie to bake better. When the pie was done it looked really good. The only change I would have made is getting the bird in a different color- the yellow bird fades in too much with the crust. I will definetly use it again.

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As someone who doesn't bake a lot of pies, especially fruit filled and crust-topped pies, I never thought I would need one of these. If you make 1 pie a year that has a crust on top then you will NEED this pie bird. You simply place it in the center of the pie before you pour in the filling and then cut a small hole in the crust and slide it over the top of the pie bird. You seal the crust to the bird and bake. It prevents bubbles in your crust and gives you a perfect beautiful crust every time without having to cut slits in your pie crust. After baking you can either serve the pie with the bird still in the pie or remove it and use the center hole where it was as a guide to cut slices from the center of the pie.

I have been wanting to get one of these for my daughter who bakes lots of pies but balked at the price and the unavailability of the red one. I know she will really appreciate not having to clean the mess of pies that cook over. Le Cruset is a great product and I was very pleased to get this at a great price as well.