Tillie Doyle
Pies are a beloved dessert, but baking them can be a challenge. The choice of cookware is important, with materials such as glass, ceramic, and metal influencing the final result. While a traditional pie plate is commonly used, some cooks opt for alternative options like cake pans or cast iron skillets. These substitutes can impact the ease of removal, crust quality, and overall baking experience. This raises the question: can a frying pan be used to cook a pie, and if so, what are the advantages and disadvantages compared to conventional methods?
| Characteristics | Values |
|---|---|
| Type of pie | Pizza pie, chicken pan pie, fruit pie, pecan pie |
| Pan used | Frying pan, cast iron skillet, cake pan |
| Crust | Single-crust, double-crust, flaky crust, buttery crust |
| Ease of removal | Easier to remove from a cake pan than a pie pan |
| Clean-up | Easier clean-up when using parchment paper |
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What You'll Learn
Pizza pie in a frying pan
Ingredients
For the dough, you will need:
- Self-raising flour
- Greek yoghurt
- Salt
- Baking soda
For the toppings, you can use:
- Mozzarella
- Za'atar
- Olive oil
- Garlic
- Parsley
- Butter
- Pesto or tapenade
- Tomatoes
- Any other pizza toppings of your choice
Method
First, make the dough by combining the self-raising flour, Greek yoghurt, salt, and baking soda in a large bowl. Knead the dough for about 5 minutes, then divide it into 4 equal portions. Roll out each portion into a large circle.
Next, spread your chosen toppings on one circle of dough. You can use a combination of mozzarella, za'atar, olive oil, garlic, parsley, butter, and pesto or tapenade, and tomatoes. Cover with another circle of dough and press the edges to seal in the filling.
Heat your frying pan and cook the pizza pie over fairly low heat for about 10 minutes. Invert the pizza onto a large plate, then slide it back into the pan and cook for another 10 minutes until well browned.
Finally, let the pizza pie cool down for a few minutes before cutting it into wedges and serving. Enjoy your delicious and easy-to-make pizza pie!
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Using a cake pan
Yes, you can cook a pie in a cake pan, and many people have had success doing so. However, it's important to note that the depth of a cake pan is different from that of a pie pan, so you may need to adjust your crust accordingly. Cake pans are deeper than pie pans, so you might want to make a deep-dish pie or ensure that your crust doesn't go up the full height of the pan.
When it comes to choosing the right cake pan, consider the material. Aluminium is lightweight and excellent for even heat distribution, making it a popular choice for cakes and pies. Stainless steel is durable, resistant to rust, and a great option for pies, especially those with moist fillings. If you're using a springform pan, remember that it has a removable bottom and a latch on the side, making it easier to release delicate cakes.
To prepare your cake pan for pie baking, you can follow these simple steps:
- Line the cake pan with parchment paper, crinkling it first and then spreading it along the bottom, allowing any excess to hang over the sides. This will create handles for easy removal later.
- Grease the sides of the pan with butter or a baking spray.
- Prepare your pie dough and press it into the pan, ensuring it covers the base and comes up the sides to your desired height.
- Add your filling and bake according to your recipe's instructions.
- Once baked, allow the pie to cool before removing it from the pan using the parchment paper handles.
- Slice and serve your pie, enjoying the neat presentation and easy cleanup!
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Glass pie plates
One of the best glass pie plates on the market is the OXO Good Grips Glass 9″ Pie Plate With Lid. It conducts heat evenly and gently and produces some of the most evenly golden-brown crusts. It is 2 inches deep, which is deeper than most glass plates, and can accommodate a wider range of recipes. Its rim is also wider than those of most other plates, which helps crusts stay up and leaves plenty of room to shape a crimped edge. Unlike the tempered-glass Pyrex plate, this OXO dish is made of thick borosilicate glass, which allows it to go from freezer to oven with a much lower risk of breaking from the shock of rapid temperature changes.
Another great option is the Pyrex Glass Pie Plate. This is a more affordable option and can be found in most major supermarkets. It is 1.2 inches deep and 9 inches wide, which is enough to support a classic apple pie and pumpkin pie. It also has a nearly nonstick glaze and a wide temperature range. However, it is made from tempered glass, so it is more likely to shatter from sudden changes in temperature.
If you are looking for a shallower plate, which is good for custard pies or for anyone who likes a high ratio of crust to filling, the Pyrex 9″ Glass Pie Plate is a good option. It is 1½ inches deep, which is less deep than the OXO plate, but it can still bake a classic pumpkin pie, and it can make a thicker fruit pie if you pile the fruit high. It also bakes evenly and lets you see when the bottom of your pie is browned.
Overall, glass pie plates are a great option for baking pies, and there are several excellent options on the market to choose from.
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Metal pie pans
A heavier metal pan is less prone to warping than a thinner one. Metal pans are also more durable than glass pans, which can shatter if dropped. Metal pans are also more lightweight and easier to transport than ceramic pans. Ceramic pans are deeper than standard glass and metal dishes, which can be helpful for some recipes but not for others.
One disadvantage of metal pie pans is that they are more prone to sticking than nonstick pans. This can make it difficult to get the first slice of pie out without breaking the crust. However, some metal pie pans have a nonstick coating, which can help to prevent sticking and make cleanup easier. These nonstick pans are best washed by hand to extend the life of the coating.
Overall, metal pie pans are a good choice for bakers who want a durable, lightweight, and inexpensive option that conducts heat well. Metal pans are especially useful for achieving a browned crust, although bakers must be careful not to overcook the crust.
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Cast iron skillets
When preparing the dough, roll it out on a lightly floured surface to about 1/4 inch thick for the bottom crust. Then, use a rolling pin to transfer the dough to the skillet, gently lifting and nudging it into place. For a single-crust pie, use about 60% of the dough for the bottom layer, and for a double-crust pie, use about 70% for the bottom. Tuck the excess dough under itself, pressing it firmly against the edge of the skillet, and crimp the edges as desired. Chill the pie until you are ready to fill and bake it.
When baking, place the skillet on the lowest rack of the oven, as this will give you the crispiest crust. The baking temperature will depend on the filling, but pies typically bake between 375°F to 425°F. If the crust starts to brown too much, tent the pie with foil and reduce the oven temperature by 25°F.
Once your pie is baked, let it cool completely in the skillet before slicing. A properly baked pie will pop right out of the skillet after cooling, making it easy to slice and serve. Cast iron skillets not only produce delicious pies but also add a rustic and charming touch to your dessert presentation.
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Frequently asked questions
Yes, you can cook a pie in a frying pan. Frying pans, especially cast iron skillets, are a good alternative to traditional pie plates as they are naturally non-stick, retain heat, and distribute it evenly.
You can cook a single-crust pie with pecan, pumpkin, and other custardy fillings, or a double-crust pie for apple and other fruit pies. You can also make a pizza pie in a frying pan.
First, roll out the dough for the bottom crust to 1/4 inch thick. Then, use a rolling pin to transfer the dough to the skillet. Use one hand to gently lift the dough at the edge of the pan, and use your other hand to nudge the dough into the base of the skillet. Tuck the excess dough under itself, crimp the edges, and chill the pie until ready to fill/bake.
Frying pans are a good alternative to traditional pie plates as they are inexpensive, handy, and naturally non-stick. They also retain heat and distribute it evenly, resulting in a crisp, evenly baked crust.
