Cody Casey
Pies are a delicious dessert, but baking them can be a hassle. One way to make the process easier is to use a sheet pan instead of a traditional pie dish. This method can be used to make a slab pie, which is perfect for feeding a large group. A slab pie can serve up to three dozen people and can be made using a variety of pie crusts and fillings. Using a sheet pan also makes it easier to slice and serve the pie, and it can be a great way to showcase a pie on a pedestal plate or platter. However, there are some adjustments to be made when using a sheet pan, such as using the right amount of dough and filling to account for the larger surface area.
| Characteristics | Values |
|---|---|
| Type of pie | Slab pie |
| Type of pan | Half sheet pan |
| Pan size | 13" x 18" |
| Dough | 55% for the bottom, 45% for the top |
| Filling | 2x batch for custard-type fillings, 2x or 2.5x batch for fruit fillings |
| Baking time | Check at the 30-minute mark, cover with foil if needed |
| Cleanup | Easy due to parchment paper lining |
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What You'll Learn
Using a quarter sheet pan
A quarter sheet pan (9x13) is half the size of the recommended pan. You can make a slab pie using a quarter sheet pan, but you'll need to adjust the recipe. Cut out one piece of dough to 18 x 13, which will allow you to run it up the sides and pull the side pieces onto the top edge. Use 60% of the dough for the bottom and 40% for the top.
To make a single-crust slab pie, make 2.5 times the amount of a single crust recipe. For a double crust, make 3 times the amount. Make a 2x or 2.5x batch of fruit filling, depending on how tall you want the finished pie to be. Make a 2x batch of custard-type fillings.
When baking a pie, it's recommended to put a baking sheet under the pie to catch any spillage. You can also line the bottom of your oven or oven rack with foil. Another option is to bake your pie in a parchment-lined cake pan, which makes it easier to remove the pie and clean up afterward.
Here's a four-flavor sheet pan pie recipe you can try:
- Divide the sheet pan into four equal quadrants for the different pie fillings.
- Prick the bottom crust all over with a fork.
- Add the pie fillings in the order you prefer.
- Spread each filling to cover a 7-by-9-inch rectangle.
- Cover the first quadrant with the reserved rectangle of dough.
- Lay the pie strips diagonally over the second quadrant.
- Press any remaining strips of dough around the edge of the pie to thicken the rim.
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Adjusting the dough-to-filling ratio
When making a pie in a sheet pan, the dough-to-filling ratio is an important consideration. The standard ratio for a double pie crust is typically 2:1, with more dough used for the bottom crust than the top. However, when making a slab pie in a sheet pan, the ratio needs to be adjusted due to the larger surface area and shallower depth of the pan.
For a single-crust slab pie, a good rule of thumb is to make 2.5 times the amount of a single crust recipe. This will ensure that you have enough dough to cover the bottom and sides of the sheet pan. For a double-crust slab pie, you will need to make 3 times the amount of a double crust recipe. This adjustment takes into account the slight difference in dough quantity between the top and bottom crusts, with the bottom crust requiring slightly more dough.
When it comes to the filling, a 2x batch of fruit or custard filling is usually sufficient for a slab pie. However, if you prefer a taller pie or want to make a fuller fruit pie, you can increase the filling quantity to 2.5 times the original recipe. This is especially important to consider when using fruit fillings, as they tend to shrink during baking. By making a larger batch of filling, you can pile the fruit higher and achieve a fuller look.
It's important to note that the specific adjustments to the dough-to-filling ratio may vary depending on the size of your sheet pan. A standard half sheet pan measures 13" x 18" and will require the conversions mentioned above. However, if you are using a smaller quarter sheet pan (9" x 13"), you may need to make slight adjustments to the ratios. In this case, it is recommended to use 60% of the dough for the bottom crust and 40% for the top, ensuring a balanced distribution of dough in the pan.
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Lining the pan with parchment paper
Lining your pan with parchment paper is a great way to ensure your pie doesn't stick to the pan and makes it easier to clean up afterward. Here is a step-by-step guide to lining a sheet pan with parchment paper:
First, cut two long sheets of parchment paper. They should be long enough that they slightly overhang the sides of the sheet pan when placed inside. Spray your pan with cooking or baking spray. Then, stack the sheets of parchment paper perpendicular to each other and press them into the bottom and sides of the pan. Spray the parchment paper as instructed in your recipe.
If you are using a roll of parchment paper, you can cut a rectangle that fits the bottom interior of your pan. Place the paper underneath your pan and lift the edges to ensure they reach the sides. Use scissors to trim off any excess. Make a cut from one side towards each corner of the pan and repeat for the remaining three corners. Remove the paper from under the pan and add another 1/4-inch snip to slightly lengthen each existing cut. This will give you more flexibility when shaping the corners.
For a circular pan, place a sheet of parchment paper underneath and use a pencil to trace the bottom edge of the pan. Cut a circle just inside the outline to accommodate the thickness of the pan. Spray the interior sides of the pan with cooking spray and place the circle of paper inside.
Using parchment paper ensures your pie doesn't stick to the pan and makes serving and cleanup a breeze. It's a simple step that can save you a lot of hassle!
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Baking times and oven temperature
The oven temperature and baking time for a pie depend on the type of pie you are baking. However, there are some general guidelines that can be followed. Firstly, it is recommended to preheat your oven to a temperature between 425°F and 450°F. This initial high temperature helps to create a flaky crust, as the fat in the dough melts and produces steam quickly and effectively. After preheating, place the pie on a parchment-lined baking sheet to catch any drips and place it on the lowest rack of your oven.
For a partially baked crust, remove the pie from the oven when the edges are barely golden, after about 12 to 15 minutes. Then, lower the oven temperature to between 350°F and 375°F. Return the pie to the oven and continue baking until the bottom looks dry and flaky, but still pale. For a fully baked crust, bake until the crust is a light golden brown.
If you are baking a pie with filling and an uncooked dough crust, it is recommended to bake the pie on the bottom rack of the oven at a consistent temperature between 350°F and 375°F. This ensures that the bottom of the pie cooks evenly and thoroughly, resulting in a solid, crisp crust. The total baking time will depend on the type of pie, but a good rule of thumb is to bake the pie for 20 minutes at a high temperature, and then lower the temperature and bake for an additional 45 to 60 minutes, or until the filling is bubbly and the crust is golden brown.
It is important to note that the pie's temperature and baking time may vary depending on the specific recipe and your oven's characteristics. Therefore, it is always a good idea to check the pie's progress and adjust the temperature and timing accordingly. Additionally, blind baking, or par-baking, the crust before adding the filling can help prevent an overcooked filling or a soggy crust.
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Filling the crust in the oven
It is important to note that the bake time may vary from the original recipe, so checking the pie around the 30-minute mark is suggested. You can do this by looking through the oven window, if possible, to avoid letting out heat. Once the crust is fully browned, tent the pie with foil and check for doneness at the 45-minute mark. If it is not ready, continue baking and check every 5 minutes.
Additionally, if you are making a pie with multiple fillings, such as a four-flavor sheet pan pie, you will need to assemble the pie by dividing the sheet pan into equal quadrants and adding the fillings in a specific order. For example, the Food Network's Four-Flavor Sheet Pan Pie recipe instructs to add the apple pie filling to the upper left quadrant, followed by the pumpkin filling, cherry filling, and pecan filling in a counter-clockwise direction.
Furthermore, if you are making a lattice-top pie, you will need to cut the dough for the top crust into 1-inch diagonal strips and place them on a parchment paper-lined baking sheet to chill until ready to use.
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Frequently asked questions
Yes, you can make a pie in a sheet pan. A slab pie baked in a 13" x 18" half sheet pan can serve a large number of people.
To make a single-crust slab pie, make 2.5 times the amount of a single crust recipe. For a double crust, make 3 times the amount. For the filling, make 2 times the amount for a custard pie, and 2 to 2.5 times the amount for a fruit pie, depending on how tall you want the pie to be.
Making a pie in a sheet pan is a good way to feed a large number of people. It is also easier to remove the pie from a sheet pan, and the clean-up is simpler.
