Cody Casey
Baking is a delicate art that requires precision and the right equipment. One of the most common dilemmas for home bakers is whether a pie can be baked in a round cake pan. While it is possible to bake a pie in a round cake pan, it is not ideal. The depth of a cake pan is usually greater than that of a pie pan, and the sides of a cake pan are straight, whereas pie pans often have a slight angle to them. The type of pie also matters; a chilled pie, like a key lime pie, will work better in a cake pan than a pastry pie. To get the best results when baking a pie, a pie pan is recommended, but if you only have a cake pan, there are some tricks to make it work. Lining the cake pan with parchment paper can make it easier to remove the pie and clean up afterward. Additionally, using a cake pan can result in a deeper pie, allowing for more filling, which some bakers may prefer.
| Characteristics | Values |
|---|---|
| Ease of removal | Pies baked in cake pans can be difficult to remove in clean slices |
| Clean-up | Using a parchment paper lining makes clean-up easy |
| Filling-to-crust ratio | Cake pans can be used to achieve the perfect filling-to-crust ratio |
| Crust | Crusts baked in glass pans are crispier, and glass pans allow bakers to monitor the browning of the crust |
| Material | Aluminium, stainless steel, glass, and silicone are common materials for both cake and pie pans |
| Shape | Round cake pans are ideal for layered cakes, while pie pans come in classic round shapes or deeper options for more filling |
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What You'll Learn
Using parchment paper to line the pan
Baking a pie in a round cake pan is a great alternative to a traditional pie pan. It is especially useful if you want to showcase your pie on a platter instead of a pie plate. Using parchment paper to line the pan can make the process even more seamless.
First, cut two long sheets of parchment paper. The sheets should be long enough that they slightly overhang the sides of the cake pan when placed inside. Spray the pan with a cooking or baking spray, as per the instructions on your recipe. Then, stack the sheets of parchment paper, placing them perpendicular to each other, and press them into the bottom and sides of the pan. Spray the parchment paper as directed.
Another method is to cut a circle out of parchment paper by placing a sheet of it underneath your cake pan and using a sharp paring knife to run along the bottom of the outside of the pan, scoring the paper. You can then gently punch out the scored circle, or cut along the score line with scissors. Spray the cake pan, place the circle of parchment paper in the bottom, and spray the paper as instructed.
Finally, cut one long sheet of parchment paper, ensuring that it will slightly overhang the sides of the pan when placed inside. Spray the pan, then place the parchment inside, allowing the overhanging paper to fall over the long sides. Press the parchment into the bottom and sides of the pan, and spray as directed.
Using parchment paper to line your pan can make removing your pie a breeze, and it will also make cleaning up much easier.
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The filling-to-crust ratio
Baking a pie is not always a low-maintenance job. One of the common struggles is achieving the perfect filling-to-crust ratio. The good news is that you can achieve the perfect ratio by baking your pie in a parchment-lined cake pan rather than an unlined, greased pie dish. This method delivers a true deep-dish pie, and the crust-to-filling ratio is spot on.
The first slice of pie can be quite disappointing due to the crust breaking when you try to get your pie server between the crust and the pan. Baking your pie in a parchment-lined cake pan allows you to pull the whole pie from the pan and then cut it. This method also makes clean-up a breeze.
To achieve the perfect filling-to-crust ratio, you can crinkle the parchment paper first, then spread it along the bottom of the pan, allowing any excess to hang over the sides to serve as little handles later when it's time to pull the pie out of the pan. This method is perfect for those who want to showcase a pie out of the pan on a pedestal plate or platter instead of in the pie plate.
If you want an extra-crisp pie crust, you can partially blind-bake the crust before adding the filling. This is also useful if your crust needs longer in the oven than the pie filling, such as in a brownie pie or quiche. You can also fully blind-bake the crust if you're making a quiche, no-bake pie, custard pie, cream pie, or pudding pie.
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Clean-up and removal from the pan
First, let your pie cool down. It is important to be patient during this step, as attempting to remove the pie while it is still hot can cause it to break apart. Once the pie has cooled enough, you can gently give the crust a twirl to loosen it from the pan. Place a plate over the pan and carefully flip it over, then give the pan a tap on the bottom to release the pie onto the plate.
To make removal easier, consider using parchment paper. Line your cake pan with parchment paper, crinkling it first, and allowing excess paper to hang over the sides of the pan. These excess sides will serve as handles to lift the pie out of the pan. Alternatively, fashion a parchment paper sling by making clever cuts in the parchment paper to fit your round pan.
If you are using a metal cake pan, such as those made of aluminum or tin, be aware that these pans conduct heat well, resulting in a crispy crust. This may affect how easily your pie releases from the pan. Glass pans, on the other hand, conduct heat slowly but retain it well, making them ideal for pies with crisp crusts. Silicone pans are flexible and non-stick, making removal easier, but may not be suitable for all pie recipes.
For a more decorative presentation, consider using a ceramic pan, which provides even heating and an attractive serving dish for table-to-oven recipes. If you are concerned about the hassle of cleaning a ceramic pan, you can use a disposable aluminum pan inside the ceramic pan or opt for a springform pan with a removable bottom, making it easy to release your pie without damage.
By following these instructions and choosing the right bakeware, you can ensure that your pie removal and clean-up process is efficient and stress-free.
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Choosing the right material for the pan
The type of pan you use for baking can have an impact on the final product. The three primary materials you’ll find are glass, metal, and ceramic. Each of these materials has different heat conduction properties, which can affect the way your crust and pie bake.
Metal pans, especially aluminium pans, are the most efficient at conducting heat. They get hot the quickest and transfer heat evenly across the pan’s surface. Metal pans can also withstand rapid temperature changes, which means you can take your pie plate from the fridge to the oven without worrying about shattering it. However, metal pans might not be the best option for recipes that require the cake batter to cling to the sides of the pan during baking.
Glass pans are insulators, which means they slow the flow of heat between the oven’s air and the dough. This results in a longer baking time, but the upside is that glass retains heat for longer than metal. Glass pans are also useful because you can see through them to check how brown your crust is getting.
Ceramic pans are usually made of stoneware or porcelain and can vary in thickness and thus heat transfer. They tend to be slower to transfer heat than metal pans but retain heat well. However, they might not be the best option if you are looking for an evenly browned crust.
For cake pans, light-coloured aluminium, anodized aluminium, or aluminized steel pans are preferred over darker pans because dark pans conduct too much heat, baking cakes too fast on the outside. This can lead to overbaked cakes or cakes that sink and become gummy in the middle.
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The shape and depth of the pan
If you opt for a cake pan to bake your pie, you may need to adjust the crust accordingly. As cake pans are deeper, you might choose to make a deep-dish pie, ensuring the crust doesn't go up the entire height of the pan. Alternatively, you can make a free-form pie that doesn't require a traditional pie pan, such as a galette or crostini.
The shape of the pan's edges can also influence the appearance of your pie or cake. Traditional pie pans often have a rimmed edge, while a decorative touch can be added to cakes with a ruffled edge.
Additionally, consider the type of batter you are using. Dense batters, like those used for pound cakes, are better suited for specific pans like bundt pans, which are known for their decorative shapes. Lighter batters, on the other hand, such as those used for sponge cakes, are more suitable for standard round pans.
When deciding between a cake pan and a pie pan, it's essential to consider the functionality and aesthetics of your final product.
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Frequently asked questions
Yes, you can. However, you may need to adjust the crust and filling quantities, as cake pans are deeper than pie pans.
Using a round cake pan can make it easier to remove the pie and slice it, as you can lift the pie out using the parchment paper. It can also make clean-up easier, as the parchment paper catches any residue.
Chilled pies, such as a key lime pie or pecan pie, are better suited to being baked in a cake pan, as the sides of the pan are straight. Pies with pastry may be more challenging, as you may need the sides of the pan to lean outwards.
It may be difficult to achieve a clean slice when cutting the pie, and the presentation may not be as neat as a pie baked in a traditional pie pan.
You can use a pie pan specifically designed for baking pies, which come in various sizes and shapes, including round and deep-dish options. Alternatively, you can use a baking sheet to create free-form pies such as a galette or crostini.
