How do you get a baked pie to easily release from a 4" deep ceramic ramekin? I made a "Melton-Mowbray"-style pork pie with a hot water pastry crust. The ramekin was buttered prior to lining with the pastry, followed by the pork mixture and capped with a pastry top. After baking, pork jelly stock was poured into the pie through a small hole cut into the the top, then refrigerated to set the jelly. When cold, I had a difficult time removing the pie, especially because the bottom did not release without some work. The sides were less of a problem, as I could run a knife around the circumference.

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