Cody Casey
Pies are typically round, but that doesn't mean you can't bake one in a square pan. In fact, there are several recipes for square pies, including apple slab pie, which is an apple pie baked in a rectangular pan and served in squares. Square pies offer more crust-filling combinations, which some argue is the best bite of pie. However, there are a few things to consider when converting a round pie recipe to a square pan, such as adjusting the ingredient quantities and preventing the pie edge from sliding down into the pan.
| Characteristics | Values |
|---|---|
| Ease of making | Square pies require a similar process to round pies, but may be easier to crimp. |
| Ease of serving | Square pies are harder to serve. |
| Taste | Square pies offer more "crust-meeting-filling real estate", which some consider the best bite of the pie. |
| Recipe adjustments | Square pies may require adjustments to the ingredient quantities, especially for the crust. |
| Baking time | Similar to round pies. |
| Pan requirements | A square pan with a lip around it is recommended to prevent the pie from sliding into the pan. |
| Filling | Pre-cooked filling may not bubble out and make a mess, but it may not be as "lively" as a traditional pie filling. |
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What You'll Learn
Square pies are hard to serve
Square pies can be harder to serve than traditional round pies. This is due to the shape of the pie and the way it is cut. When serving a square pie, you have to consider the number of servings and the size of each slice, which can be tricky if you are used to the circular shape of traditional pies.
One option for serving a square pie is to cut it into equal-sized squares, similar to how a cake would be served. This method can work well for pies with a sturdy filling that holds its shape, such as an apple slab pie. However, this approach may not be suitable for pies with a softer filling, as the filling may not hold together when cut into squares.
Another option is to cut the square pie in the same radial style as a round pie. This method involves cutting the pie into triangular slices, radiating out from the centre of the pie. While this approach ensures that each slice has a similar ratio of crust to filling as a traditional pie slice, it can be more challenging to execute neatly due to the sharp corners and straight edges of the square pie.
Additionally, serving a square pie can be more challenging if you want to accommodate different serving sizes or dietary preferences. For example, if someone prefers a smaller slice or wants a crust-free option, it may be harder to adjust the serving size without affecting the overall shape and structure of the pie.
Overall, while square pies offer the advantage of maximizing the amount of crust and providing more variety in terms of bites with different ratios of crust to filling, they do present some challenges when it comes to serving. These challenges can be mitigated with careful planning and consideration of the filling consistency and the desired slice size, but it is essential to recognize that square pies may require a different approach to serving than their round counterparts.
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Adjusting the ingredients for a square pie
While making a pie in a square pan is definitely possible, there are a few adjustments you can make to the ingredients to ensure your pie turns out perfectly. Firstly, consider the size of your square pan. If you are using a 9x9 or 8x8 inch square pan, you may not need to adjust your ingredient quantities at all. However, if your square pan is larger, such as a 9x13 inch pan, you may need to double the recipe to ensure you have enough filling and crust.
Another important consideration is the type of pie you are making. For example, if you are making an apple pie, you may need to adjust the type of apples you use. Using green apples that are closer to quince can provide more texture and act as a natural thickener, eliminating the need for corn starch or flour. You can also experiment with sweeteners, such as wildflower honey, turbinado sugar, or maple syrup, and spices, like spiced rum, to enhance the flavour of your filling.
The crust is another key component of a square pie. To avoid a soggy bottom crust, you can use parchment paper to line your pan before adding the filling and top crust. Additionally, consider the thickness of your crust. A thicker crust may be better suited to absorb flavour from the fillings, so you may want to adjust the proportions of your crust and filling ingredients to achieve the desired thickness.
Finally, keep in mind that square pies can be harder to serve than traditional round pies. You may want to cut your square pie into smaller pieces to make it easier for your guests to enjoy, ensuring that each piece has a good balance of crust and filling.
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Using a pre-made pie crust
Yes, you can make a pie in a square pan using a pre-made pie crust. This is a great option if you're short on time or don't want to bother with making your own crust from scratch. Here's a step-by-step guide on how to do it:
Choosing the Right Pan and Crust
Select a square baking pan that is similar in size to a standard pie dish. A 9x9 or 8x8-inch square pan is a good option, as it provides a similar surface area to a 9-inch round pie pan. You can also use a slightly larger pan, such as a 9x13-inch rectangle baking dish, if you want to make a bigger pie with more servings. Keep in mind that you may need to adjust the amount of filling or the number of pre-made crusts you use depending on the size of your pan.
Preparing the Crust
If you're using frozen pre-made pie crusts, let them thaw at room temperature for about an hour before attempting to shape them. You'll need to roll out the dough to fit the bottom of your square pan. For a single-crust pie, roll the dough into a square or rectangle that is slightly larger than your pan to allow for some overhang. For a double-crust pie, you'll need to roll out two separate pieces of dough—one for the bottom crust and a slightly smaller one for the top crust.
Assembling the Pie
Grease your square pan with butter or cooking spray. Carefully lay the bottom crust dough into the pan, pressing it gently into the corners and up the sides. If desired, you can trim the edges to make them even with the top of the pan, or leave some overhang for crimping or decorative edging. For a double-crust pie, fill the bottom crust with your desired pie filling, then lay the top crust over the filling. Pinch or crimp the edges of the top and bottom crusts together to seal the pie.
Baking the Pie
Follow the baking instructions on the pre-made pie crust packaging, or use a standard pie recipe as a guide. The baking time and temperature may vary slightly depending on the size and depth of your pie, so keep an eye on it as it bakes. For a double-crust pie, you may want to cut a few slits in the top crust to allow steam to escape. If desired, brush the top crust with an egg wash (a mixture of beaten egg and a small amount of water) before baking to promote browning and a glossy finish.
Serving the Pie
Allow your pie to cool slightly before serving. If you've baked it in a square pan, you can cut it into square or rectangular slices. Enjoy your delicious homemade pie!
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Baking time and temperature
When making a pumpkin pie in an 8-inch square pan, preheat your oven to 350°F. Bake the crust for 12-14 minutes, until it is just beginning to brown at the corners. Then, turn up the oven temperature to 425°F and bake the pie for 15 minutes. Reduce the temperature back to 350°F and bake for another 35-40 minutes, until the pie is slightly jiggly and a knife inserted comes out clean.
On the other hand, for an apple pie in a 9x13 pan, preheat your oven to 350°F. After assembling your pie, bake it for 50-60 minutes. If the crust starts to burn, cover it with foil.
It is important to note that the oven temperature should remain the same as the original recipe when converting a round pie to a square pie. However, the bake time may vary. For slab pies, it is recommended to check the pie around the 30-minute mark by looking through the oven window. If the crust seems fully browned, tent the pie with foil and check again at the 45-minute mark.
Additionally, the amount of dough and filling may need to be adjusted when using a square pan. For a single-crust slab pie, multiply the recipe by 2.5. For a double-crust slab pie, triple the recipe. For fruit fillings, you can make a 2x or 2.5x batch, depending on the desired height of the pie.
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Making the pie crust from scratch
Making a pie crust from scratch is a satisfying and rewarding experience. It is the foundation of any delicious pie, and once you've mastered this skill, you can experiment with different fillings and flavours. Here is a step-by-step guide to making a pie crust from scratch:
Ingredients:
Firstly, gather your ingredients. For a basic pie crust, you will need all-purpose flour, sugar, salt, unsalted butter, and water. The butter should be cold and straight from the fridge to ensure it doesn't soften too much during the process.
Mixing the Dough:
In a mixing bowl, combine the flour, sugar, and salt. You can use a whisk or a fork to mix these dry ingredients together. Next, add the cold, diced butter. You can either use a pastry blender to cut the butter into the flour until it resembles coarse crumbs with pea-sized butter crumbles, or you can lightly toss the butter with the dry ingredients and then use a pastry cutter to achieve the same result. Handle the butter as little as possible to prevent it from softening.
Adding Liquid:
Now, it's time to add the water. Add one tablespoon of water at a time and stir with a firm spatula after each addition. You can also use a fork to mix lightly. Stop adding water when you see large clumps of dough forming. The dough should be moist and hold together, but not become sticky or soggy.
Shaping the Dough:
Transfer the dough to a clean work surface. Gather it into a ball, but do not smooth or knead it. Divide the dough in half and flatten each portion into a disc shape. Wrap the discs in plastic wrap and refrigerate for at least an hour before using them in your pie recipe. Chilling the dough helps to relax the gluten and makes it easier to roll out.
Rolling and Shaping:
After the dough has chilled, you can roll it out. Lightly flour your work surface and rolling pin. Start rolling from the centre of the dough, working your way out in all directions. Turn and flip the dough occasionally to ensure it isn't sticking to the surface. If it starts to stick, sprinkle a little more flour underneath. The goal is to roll it into a thin, even circle, approximately 12 inches in diameter for a standard 9-inch pie dish. You want some overhang to create a decorative edge or to accommodate a deeper filling.
Fitting the Pan:
Carefully lift the rolled-out dough and place it into your pie pan. For a single-crust pie, trim the dough to about half an inch beyond the rim of the pan. Fold the excess dough under, and then press or pinch it to the rim to create a decorative edge or a raised edge, depending on your preference. For a two-crust pie, trim the bottom crust flush with the rim, fill with your chosen filling, and then top with the second crust, following the same trimming and sealing process.
Making a pie crust from scratch may take some practice, but with patience and persistence, you'll be able to create delicious and impressive pies that your family and friends will love!
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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, so you can use the same recipe for either pan size.
If you are using a larger or smaller square pan, you will need to adjust the recipe accordingly. Compare the surface area of the square pan to the surface area of a standard round pie pan to determine if you need to adjust the crust and filling quantities.
Using a square pan for a pie can result in more even slices and maximize the amount of crust in each slice. This is especially beneficial if you enjoy the corner pieces where the vertical-side-crust meets the bottom-outer-crust, as this combination of crust and filling is ideal for absorbing flavor.
Square pies can be harder to serve, and there is a risk of the pie edge sliding down into the pan if the pan does not have a lip. Additionally, creating a decorative crust may be more challenging in a square pan.
