Tiffany Haney
Cast iron skillets are a versatile, all-purpose tool in the kitchen, and can be used to bake pies. Cast iron skillets are deeper than a typical pie dish, meaning you'll need more crust to cover the bottom and sides of the pie. Cast iron skillets are great for baking because they retain heat and conduct it evenly, resulting in an even crust. They can be used to make a variety of pies, including Shaker lemon pie, apple pie, and strawberry-rhubarb pie.
| Characteristics | Values |
|---|---|
| Baking temperature | Pies typically bake between 375°F to 425°F |
| Bake time | Longer than glass or metal pie pans |
| Crust | Requires more crust to cover the bottom and sides |
| Crust ratio | 60/40 or 70/30 |
| Crust texture | Flaky, golden brown |
| Crust type | Single, double, or lattice |
| Crust preparation | Roll out to 1/4 inch thick |
| Pan preparation | Coat with cooking spray, rub with a pastry brush, and dust with flour |
| Pan placement | Bottom rack of the oven |
| Pan type | Skillet or pie pan |
| Pan size | 9-inch or 10-inch |
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What You'll Learn
Advantages of cast iron pans
Cast iron skillets are a versatile, all-purpose tool in the kitchen. They can be used for a wide range of cooking uses, from fried chicken to grilled sandwiches, and even deep-dish pizzas. They are also great for baking pies. Here are some advantages of using a cast iron pan:
Even Heat Distribution
Cast iron skillets retain heat and conduct it evenly, preventing the hot spots that can occur with glass and ceramic pie plates. This results in an even crust with no spots.
Deep Dish
Cast iron skillets are deeper than a typical pie dish, allowing for a bigger pie. A standard pie pan is a 9-inch round, so a 9-inch cast-iron skillet is ideal for a skillet pie. A 10-inch skillet will also work, but you will need enough crust to cover the bottom and sides.
Rustic Presentation
Cast iron skillets give pies a rustic, golden, and flaky appearance. Serving the pie in the skillet on a trivet adds to the rustic charm.
Non-Stick
Cast iron pans are naturally non-stick, making them easy to use and clean.
Durable
Cast iron skillets are heavy-duty and long-lasting, making them a worthwhile investment for any kitchen.
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Adjusting pie crust ratios
A cast-iron pan can be a great substitute for a pie plate. Cast iron skillets are handy, naturally non-stick, and distribute heat evenly, which is important for achieving a crisp, evenly baked crust.
Now, when it comes to adjusting pie crust ratios, there are a few key ingredients to consider: flour, butter, water, and salt. The ratio of flour to butter is particularly important, as it affects the texture and flakiness of the crust. A 1:1 ratio of flour to butter by weight is ideal, as it improves the flexibility of the dough and prevents the bottom crust from turning soggy. This ratio may seem like more butter than you're used to, but it's a tried-and-true pastry formula.
When making the dough, it's important to use very cold butter and icy cold water. Coating a portion of the flour with butter before adding the rest of the flour is a technique that guarantees a super flaky, light pie crust. This technique helps prevent too much gluten development, which can make the crust tough and dense.
If you're making a single-crust pie, roll out the dough for the bottom crust to about 1/4 inch thick. For a double-crust pie, you'll need enough dough to cover the bottom and sides of the pan. In a cast-iron skillet, you'll typically need more dough than in a standard pie pan due to the deeper sides. A good rule of thumb is to make a batch and a half of your usual pie crust recipe and use about 70% of the dough for the bottom crust, bringing it about three-quarters of the way up the sides.
Finally, don't forget to chill your dough! Refrigerate it for at least 2 hours or even overnight before using it. Chilling the dough helps to preserve its flakiness in the oven.
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Bake times and temperatures
Baking a pie in a cast-iron pan can yield great results, with an even crust and no hot spots. Cast iron skillets are deeper than a typical pie dish, so you'll need more crust to cover the bottom and sides. It's recommended to make a batch and a half of your usual pie crust recipe.
When it comes to bake times and temperatures, pies typically bake between 375°F to 425°F, depending on the type of filling. For example, an apple pie in a cast-iron skillet can be baked at 400°F. The bake time and temperature remain the same as the original recipe, but keep an eye on the pie and remove it from the oven when the top crust is golden brown.
It's important to note that the size of your skillet can impact the baking time. A 9-inch skillet is standard, but a 10-inch skillet can also be used. However, if you use a skillet larger than 10 inches, your bake time may be affected, resulting in a burnt crust or undercooked filling.
To ensure a crispy and golden crust, place the skillet on the lowest rack of the oven. This allows the cast iron to absorb heat easily and bake the pie evenly. If the edges or surface of the pie crust start to brown too much, you can tent the pie with foil and reduce the oven temperature by 25°F for the remaining bake time.
Additionally, cast iron skillets retain heat well, so be cautious when handling the pan after baking. It's recommended to serve the pie directly in the skillet, but be mindful of moisture getting trapped by the pie crust if you have leftovers. Promptly clean the skillet after serving to maintain its seasoning.
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Pan preparation
Cast-iron skillets are a versatile tool in the kitchen and can be used to bake pies. They are a good option if you want to achieve a crisp, evenly baked crust. The best, flakiest pie crusts are made when chilled dough hits the heat of a very hot oven. Cast iron skillets heat up quickly and retain a consistent temperature throughout baking.
- Make sure your cast-iron skillet is well-seasoned. This means that the pan will have a naturally nonstick, easy-release finish.
- Before placing the dough in the skillet, spray the pan with nonstick cooking spray and rub it all over the surface with a silicone pastry brush.
- Lightly coat the pan with a layer of flour.
- Roll out your dough on a lightly floured surface.
- Roll out about 70% of your crust for the bottom and place it in the skillet, ensuring that the crust comes about three-quarters of the way up the sides.
- Cut off any excess dough and combine it with the remaining dough for your top crust.
- Avoid letting the dough overhang the sides of the skillet.
- To avoid burning, make sure all of the crust stays inside the skillet, including any fancy pie crust designs.
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Recipe ideas
Cast-iron skillets are a versatile tool in the kitchen, and they can be used to bake pies. They are handy, naturally non-stick, and distribute heat evenly, which is important for achieving a crisp, evenly baked crust. The best pie crusts are made when chilled dough hits the heat of a hot oven. Cast iron skillets heat up quickly and retain a consistent temperature throughout baking, resulting in beautifully baked bottom crusts.
When baking a pie in a cast-iron skillet, it is important to adjust the pie crust ratio to account for the deeper dish. It is recommended to make a batch and a half of your usual pie crust. You can roll out about 70% of the crust for the bottom, ensuring it comes about three-quarters of the way up the sides. The remaining 30% can be combined with any excess crust from the bottom to form the top crust.
Cast-iron skillets can be used to bake a variety of pies, from fruit pies like apple and Shaker lemon pie to custard pies like pecan and pumpkin. For fruit pies, you can fill the pie with lightly sweetened fruit, and for a crunchy topping, you can use shortbread or coconut.
- Cinnamon-Sugar Apple Pie: This classic pie combines cinnamon and apples with a flaky, tender crust.
- Shaker Lemon Pie: This Midwestern favourite uses whole lemons to create a tart pie.
- Cherry Pie: This pie can be made with homegrown or canned cherries and is topped with a crunchy coconut topping.
- Blueberry-Rhubarb Pie: A twist on the classic strawberry-rhubarb pie, this version uses blueberries to balance the tartness of the rhubarb.
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Frequently asked questions
Cast iron skillets are deeper than a typical pie dish, allowing you to stack up layers of fruit. They are also versatile, all-purpose tools in the kitchen, and can be used for a wide range of cooking uses. Cast iron also retains and evenly distributes heat, achieving a crisp, evenly baked crust.
A standard pie pan is 9 inches round, so a 9-inch cast-iron skillet is your best bet for skillet pie success. A 10-inch skillet will also work, but you will need enough crust to cover the bottom and sides.
Bake the pie on the lowest rack of the oven for a golden and crisp bottom crust. Pies typically bake between 375°F to 425°F, but the temperature depends on the type of filling. Cast iron takes longer to heat up, so expect a longer baking time.
