Ella Walter
Pies are a delicious dessert, but baking them can be a challenge, especially when it comes to the common struggles of proper greasing, filling-to-crust ratios, slicing, and cleaning. However, you can overcome these issues and bake a pie without a pie pan by using alternative baking dishes and techniques. So, if you're wondering whether you can still make a delicious pie without a pie pan, the answer is yes! Let's explore some creative solutions to achieve that perfect pie.
| Characteristics | Values |
|---|---|
| Can you make a pie without a pie pan? | Yes |
| Types of alternatives | Cake pan, cast iron skillet, tart pan, springform pan, rimmed baking sheet, muffin pan |
| Benefits of alternatives | Easier to slice, prettier crust, faster baking, easier to remove from pan, easier to clean |
| Tips for using alternatives | Line with parchment paper, chill the dough before baking, cut surplus dough around the sides |
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Use a cake pan
If you don't have a pie pan, you can use a cake pan to bake a pie. An eight- or nine-inch cake pan is a good substitute for a pie pan as it has the same shape and volume.
To use a cake pan for baking a pie, line the bottom with a piece of parchment paper before adding the pie crust and blind baking. This will make removing the pie from the pan after baking much easier. You can then cut the surplus dough around the sides.
Using a cake pan for baking a pie has several advantages. Firstly, it makes slicing the pie much easier, as you can lift the entire pie out of the pan using the parchment paper and then cut it. Secondly, cleanup is much simpler, as the parchment paper lining prevents any stubborn remnants from sticking to the pan.
If you are making a "French"-style tart, it is recommended to chill the dough before baking to prevent the sides from shrinking down too much.
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Use a cast-iron skillet
A cast-iron skillet is a great alternative to a pie pan. It's a handy, naturally non-stick, and versatile kitchen tool that can be used for frying chicken, grilling sandwiches, baking pizzas, and of course, making pies. Cast iron skillets are deeper than traditional pie pans, so you'll need more crust to cover the bottom and sides. A standard pie pan is 9 inches round, so a 9-inch cast-iron skillet is your best bet for success. A 10-inch skillet will also work, but you'll need enough crust to line the bottom and sides.
When preparing the dough, roll it out on a lightly floured surface to about 1/4 inch thick. 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 pecan, pumpkin, or other custardy fillings. For a double-crust pie, go for apple or other fruit fillings.
When baking, place the skillet on the bottom rack of the oven, as this allows the cast iron to absorb the heat easily and bake the pie evenly. Bake times and temperatures will generally remain the same as with a pie pan, but keep an eye on your pie and remove it from the oven when the top crust is golden brown.
Be sure to cool the pie completely in the skillet before slicing for the best consistency and to avoid damaging your skillet. A properly baked pie should pop right out after cooling, making it easy to serve and enjoy. So, the next time you crave a rustic, golden, and flaky pie, don't hesitate to reach for your cast-iron skillet!
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Make a galette
A galette is a rustic French tart that can be made with any fruit or vegetables. It is a round, flat, free-form pie with a single crust that is piled with a filling and folded up to form an edge. The term galette comes from the Norman word gale, which refers to a flat round cake made of pastry dough or bread.
Ingredients:
- 3 cups of fruit (strawberries, blueberries, raspberries, apples, pears, peaches, plums, cherries, or any combination of stone fruit) or vegetables of your choice
- 2 cups of flour
- Sugar (preferably turbinado or granulated)
- Butter (ideally European-style with a higher butterfat content)
- A pinch of kosher salt
- Baking powder
- 5-6 tablespoons of cool water
Steps:
- In a medium bowl, mix the flour, sugar, salt, and baking powder.
- Slice the butter into small pieces and cut it into the flour mixture using a pastry blender or fork until a pebbly texture forms with pea-sized or smaller pieces.
- Gradually sprinkle the cool water over the mixture and mix with a fork until a dough forms. You may need to add a little more water, but do so gradually as too much water can affect the texture.
- Form the dough into a ball, flatten it into a thick disk, and wrap it in plastic wrap or place it in a covered container.
- Chill the dough in the refrigerator for about an hour.
- After the dough has chilled, unroll it onto a piece of baking paper or a baking sheet.
- Pile your chosen filling onto the dough, leaving a border all around.
- Brush the border with water or beaten egg.
- Fold the edges of the dough up and over the filling, pressing them gently to form a seal.
- Optionally, brush the crust with an egg wash for a golden sheen and sprinkle with sugar for a crunchy texture.
- Bake the galette until the crust is golden brown.
Your galette is now ready to be served and enjoyed!
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Use a tart pan
If you don't have a pie pan, a tart pan is a great alternative. Pies are typically baked in pans with sloped sides, while tarts are baked in shallow-sided pans with more vertical sides. This means that a tart pan can be a good substitute for a pie pan, especially if it has a removable bottom. The fluted sides of a tart pan will also give your pie a prettier crust.
Tarts are typically removed from the pan before serving, while pies are served straight from the dish. If you use a tart pan to bake a pie, you may find that it's harder to slice and serve. However, if you're in a pinch, a tart pan will bake a pie almost exactly the same way as a metal pie pan.
If you're looking to achieve a specific presentation, a springform pan is a better substitute for a tart pan than a pie pan. You can press your tart shell into the bottom of a springform pan and easily remove the tart by releasing the springform.
To caramelize your pie crust for extra flavor, a thin tart pan is preferable to a thick pie pan. Simply cover the tart pan with a light layer of butter and sugar to caramelize it.
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Bake a slab pie
Baking a slab pie is a great way to feed a crowd. Slab pies are baked in a rimmed baking sheet or a large 15x10 or 13x9-inch pan, which makes them faster to bake and easier to tote. You can turn almost any pie crust into a slab pie with some simple multiplication.
To make a single-crust slab pie, make 2.5 times the amount of a single-crust recipe. For a double-crust slab pie, make three times the amount of a double-crust recipe. For pies with only a bottom crust, such as custard pies or pies topped with a crumble, start with a single crust recipe and multiply every ingredient by 2.5.
When making the pastry, you want to be able to roll the dough to the size of the pan (13" x 18") plus an extra inch on each side, making a 15″ x 20″ rectangle that's about 1/8" thick. Form the dough into a rectangle about 3/4" thick and cover it in plastic wrap. This shape makes it easier to roll out the final shape after it chills in the refrigerator.
For the filling, a double batch should make enough to fill the pan level. If you want a fuller fruit pie, make a 2.5x batch. Since fruit tends to shrink while baking, you can pile it up. To avoid spills, line the bottom of your oven with foil. It's recommended to put the crust-filled pan on the oven rack and then slowly pour in the filling from a pitcher or measuring cup.
You can also bake a slab pie without using any pan. This is called a galette, or a "pie without a pan." Simply lay your pastry on a piece of baking paper, pile your chosen filling on top, leaving a border all around. Brush the border with water or beaten egg, then cut a cross in the middle of the second sheet of pastry and lay it over the base pastry and filling. Press the edges together and tap the blade of a sharp knife against the pastry rim to form a seal.
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Frequently asked questions
Yes, you can. You can use a cake pan, cast iron skillet, or make it into a galette (a pie without a pan).
You can use a parchment-lined cake pan, preferably a springform pan with a removable bottom. This makes it easier to remove the pie after baking.
You can lay the pastry on a piece of baking paper, add your chosen filling, brush the edges with water or beaten egg, and then place a second sheet of pastry on top. Cut slits in the top sheet, press the edges together, and then bake.
Yes, a tart pan, cast iron skillet, or a baking sheet can be used to bake a pie.
Using a cake pan can make it easier to remove the pie and slice it, and it can also make for easier cleanup.
