Looks like a really great pan. I've been using the classic 9" Pyrex pie plate for years, but always have reservations about putting a fresh out of the freezer pie onto my baking stone. One thing I do like about the Pyrex is that I can see how brown the bottom crust is. A crisp bottom crust is, to me, the hallmark of a good pie. As Mary Berry says, "no soggy bottoms" One question...how will the pan hold up to a knife cutting the pie? Thank you

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