Emilie Meyer
Pies are a beloved dessert, but not everyone is a fan of the circular shape. Converting a round pie to a square can be tricky, but it is possible. A square pie is known as a cobbler, and it can be made in a square pan with high sides to prevent spillage. The key challenge is ensuring the pie edge does not slide down into the pan while cooking, which can be mitigated by using a pan with a lip. Additionally, the amount of crust and filling may need to be adjusted to fit the new pan size. For those who struggle with crimping pie crusts, a square pie can be a creative solution, as it eliminates the need for crimping altogether. Bakers can simply line the pan with the crust, pour in the filling, and bake. While a square pie may be harder to serve, it is a unique and tasty treat that is perfect for gatherings.
| Characteristics | Values |
|---|---|
| Ease of making | Square pies are harder to make than circular pies as the edges may not stay up while cooking. |
| Ease of serving | Square pies are harder to serve than circular pies. |
| Portioning | Square pies are easier to portion than circular pies. |
| Crust | Square pies may not have as much crust as circular pies. |
| Baking pan | A square ceramic dish can be used for baking a square pie. |
| Filling | The filling for a square pie may need to be adjusted compared to a circular pie. |
| Crust shape | The crust of a square pie may not need to be crimped and can be folded over and ridged with a fork. |
| Crust type | A simple crust can be made by pressing it into the pan. |
| Crust alternatives | The filling can be made separately and then pie crust shapes can be cut out and baked on a tray. |
| Baking time | Square pies may need to be baked for 50-60 minutes. |
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What You'll Learn
Square pies are harder to serve
While it is possible to make a pie in a square pan, there are some challenges to this approach, particularly when it comes to serving. Square pies can be harder to serve than traditional round pies due to several factors. Firstly, the process of converting a round pie recipe to a square pan can be tricky. To ensure there is enough crust and filling for the square pan, adjustments need to be made to the ingredient quantities. Comparing the surface area of the round pie recipe to that of the square pan is necessary to determine the correct amounts. This can be a complex and time-consuming process, especially for those who are not mathematically inclined.
Another challenge with square pies is the risk of the pie edge sliding down into the pan during baking. This can occur if the pan does not have a lip or raised edge to support the weight of the crust. Without a lip, the pie edge may collapse or slide down, resulting in an uneven and messy pie that is difficult to serve. To mitigate this issue, it is recommended to use a square pan with a lip or to create a thicker crust that can support itself during baking.
Furthermore, the act of cutting and serving square pies can be more difficult than round pies. The corners and straight edges of a square pie may pose challenges when trying to cut uniform slices. Round pies naturally lend themselves to triangular slices, which are easy to cut and serve. In contrast, square pies may require more intricate cutting techniques to achieve evenly sized portions. This can be especially tricky if the pie filling is particularly soft or runny, as it may ooze out from the square slices during serving.
Additionally, the presentation and aesthetics of square pies may be less appealing to some. Round pies are traditional and classic, often considered more visually pleasing and elegant. Square pies can appear less refined, especially if the crust is not crimped or decorated elaborately. For those who prioritize the visual appeal of their desserts, a square pie may not meet their expectations.
Lastly, serving square pies may require different utensils and techniques than round pies. Traditional pie servers and spatulas are often curved to accommodate the circular shape of most pies. With a square pie, these utensils may not fit neatly into the corners and straight edges, making it challenging to lift and transfer the pie slices to plates or serving ware. This can slow down the serving process and may require additional tools or creative solutions.
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Using a square pan can prevent crust crimping
While pies are typically baked in round pans, using a square pan is a viable alternative. One of the main advantages of using a square pan is that it eliminates the need for crust crimping, which can be a challenging and frustrating task for many bakers.
Crimping is a decorative technique used to create a fluted pattern along the edge of a pie crust. It involves folding and pinching the excess dough to form a neat and attractive border. However, not everyone is adept at crimping, and it can be time-consuming and frustrating to achieve a consistent and aesthetically pleasing result.
By opting for a square pan, you can bypass the crimping process altogether. Square pans typically have higher sides, allowing you to simply press the crust into the pan without the need for intricate edge detailing. This approach streamlines the pie-making process, making it more accessible and efficient for bakers of all skill levels.
Additionally, square pans offer a more modern and unconventional presentation for your pies. They provide a unique twist on the traditional round pie, allowing you to showcase your creativity and add a touch of visual appeal to your dessert offerings.
When using a square pan, it is essential to consider the adjustments required in terms of ingredient quantities and baking time. You may need to modify the amount of crust and filling to ensure they are proportionate to the surface area of the square pan. Additionally, keep an eye on your pie as it bakes, as the baking time may vary slightly from a traditional round pie.
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Square pies are called cobblers
Pies are usually round, but it is possible to make them in a square pan. Square pies are harder to serve, but they can be a good option for those who struggle with crimping the edges of a traditional round pie. To convert a round pie to a square pie, you need to compare the surface area to ensure you have enough crust and filling for the new pan. For example, an 8-inch square pan is equivalent to a 9-inch round pan, so you can use the same amount of ingredients in both pans.
Square pies are sometimes called "cobblers", although this is not a universally accepted term. Cobblers are typically made with a fruit filling poured into a large baking dish and covered with a batter, biscuit, or dumpling before being baked. The origin of the name "cobbler" is uncertain, but it may be related to the archaic word "cobeler", meaning "wooden bowl", or it may refer to the topping's resemblance to a 'cobbled' stone pathway. The verb "to cobble" means to assemble from available parts, which can describe using scraps of pie crust or leftover scone or biscuit with whatever filling is available.
While pies and cobblers share some similarities, there are several key differences. Pies typically have a bottom crust that holds everything together, while cobblers have the fruit on the bottom with dollops of dough on top. The doughs used also differ, with pies using a rolled-out pastry and cobblers using a dropped biscuit topping. Pies usually require more prep time and longer bake times, while cobblers cook faster and can be eaten warmer since they don't need to hold their shape.
Some people argue that a pie in a square pan should not be called a cobbler, as cobblers traditionally do not have crusts. Instead, the term "pobbler" has been suggested to describe a square pie or crusted cobbler. Ultimately, the filling of a pie, cobbler, or crisp can be identical, with only the crust or topping treatment distinguishing them.
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A square pan can be used for any pie recipe
One advantage of using a square pan is that it can be easier to serve the pie to a crowd, as one baker notes that a 9x13 pan "made it so much easier for serving a crowd". Square pans can also be more convenient for travel, as one baker notes that they used a square pan because they "wanted one with high enough sides that it wouldn't make a mess on the road".
Some bakers also prefer the aesthetic of a square pie, with one noting that their square pie "looked cute". Additionally, square pies can be easier to portion than round pies.
However, one potential downside of using a square pan is that the pie may be more difficult to cut and serve. Additionally, the edges of the pie crust may slide down into the pan as it heats up, resulting in an unappealing presentation. To avoid this, it is recommended to use a pan with a lip around it to support the edges of the crust.
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A square pan can be used to make a rustic tart
To make the dough, pulse flour, salt, cold butter, and ice water in a food processor until the mixture resembles small pebbles. Transfer the mixture to a large mixing bowl and use your fingers and palms to knead the dough together. On a floured surface, shape the dough into two flat disks, each about an inch thick. It is best to make the dough ahead of time as it needs to rest and chill in the fridge for at least an hour, or up to two days. After removing it from the fridge, allow it to warm up to room temperature, which will take about 45 to 55 minutes.
Once the dough is ready, roll it out and place it in the square pan, lining the pan up to the top with no crimping. You can then add your desired filling and bake it in the oven.
Keep in mind that square pies or tarts can be harder to serve, so you may need to adjust the ingredient quantities to ensure you have enough crust and filling. Additionally, a baking sheet should be placed underneath to catch any potential mess from bubbling filling.
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Frequently asked questions
Yes, you can use a square pan to make a pie.
An 8-inch square pan is equivalent to a 9-inch round pan. You can also use a 9x13-inch pan for a larger pie.
You may need to adjust the amount of crust and filling depending on the size and shape of your pan. Compare the surface area of the square pan to that of a standard round pie pan to determine if you need to adjust your ingredient quantities.
Square pies can be harder to serve than traditional round pies. The edges of the pie crust may also slide down into the pan as it heats up, so it is recommended to use a pan with a lip to prevent this.
Some people prefer square pans for pies because they are easier to portion and serve. Square pans can also be more convenient for travel, as they often have higher sides that prevent messes.
