Pastry Pans: Are They Worth The Investment?

Do you need a pastry pan? Well, it depends. There are many types of pastries, and the type of pastry you want to make will determine the type of pan you need. Pies, tarts, cakes, and cookies all have different requirements when it comes to pans. For example, pies are typically baked in pans with smooth, gently sloped sides, while tarts often bake in scalloped-edged pans with removable bottoms.

Additionally, the type of dough you are using will also impact your choice of pan. Shortcrust doughs are more common in tarts, while flaky pastry dough is more commonly used for pies. However, there are tarts with flaky pastry bases and pies made with shortcrust doughs, so it's important to read your recipe carefully.

Another consideration is whether you plan to remove your pastry from the pan before serving. If so, you may need to grease and/or flour your pan to prevent sticking. However, if you plan to serve your pastry in the same dish it bakes in, you may not need to grease the pan at all.

So, do you need a pastry pan? The answer is maybe. It depends on the type of pastry you want to make and how you plan to serve it.

Using a springform pan instead of a tart pan

A springform pan can be used instead of a tart pan, but there are a few differences to be aware of. The most notable difference is the depth of the pans; a springform pan is much deeper than a tart pan, which will affect the look of your pastry. If you use a springform pan, the pastry will not be flush with the surface of the filling/edge of the pan. To overcome this, roll your pastry to come about 1 1/4" up the sides, trimming as evenly as possible before blind baking.

Another difference is the angle of the sides. A springform pan has straight sides, while a tart pan has slightly sloped sides. This means that when using a springform pan, you may end up with sides that collapse a little, resulting in sloped rather than straight sides. This can be mitigated by making the tart taller or using a smaller amount of filling.

Additionally, if your springform pan is much taller than your tart, you may not get as much browning on the top of your pastry.

Overall, a springform pan can be used instead of a tart pan, but you may need to make some adjustments to your recipe and technique to account for the differences in depth and angle.

Greasing and flouring a pan

Step 1: Clean the Pan

Start by ensuring your baking pan is clean and dry. Any imperfections or leftover residue on the pan can affect the greasing and flouring process.

Step 2: Choose a Greasing Agent

The most common fats used for greasing are butter and shortening. Butter will give a slight richness to your baked goods and promote a golden-brown exterior. Shortening, on the other hand, is flavourless and less likely to brown the batter. Oil-based sprays and vegetable oils are not recommended as they can turn into a hard glaze that is difficult to remove from the pan.

Step 3: Grease the Pan

Use a pastry brush, a folded paper towel, or a new paintbrush dedicated solely to baking to apply the greasing agent. You can also use silicone pastry brushes. Ensure that you cover the entire inside of the pan, including the bottom and sides, with a thin layer of grease.

Step 4: Add Flour or Cocoa Powder

Once the pan is greased, it's time to add the flour. Use the same type of flour that your recipe calls for to avoid altering the taste or composition of the batter. For chocolate baked goods, you can use cocoa powder instead of flour to avoid a white residue. Sprinkle about 1-2 tablespoons of flour or cocoa powder into the pan, tilting and tapping the pan to evenly distribute it across the greased surface.

Step 5: Prepare the Pan for Batter

After greasing and flouring, your pan is almost ready for the batter. If your recipe calls for parchment paper, place it on top of the grease and flour. Then, pour your batter into the pan, ensuring that the flour and grease provide a non-stick layer.

Tips:

• If you are flouring multiple pans, hold one pan over the other and tap to collect excess flour into the second pan.
• Always clean up any drips or excess batter on the sides of the pan before placing it in the oven, as they will bake on and make cleanup more difficult.
• Allow your baked goods to cool for a couple of minutes in the pan before removing them.

By following these steps, you'll be able to effectively grease and flour your pan, ensuring that your baked goods release easily and maintain their shape.

Baking pastries without an oven

Using a Dutch Oven

If you have a Dutch oven, you can create a makeshift oven by placing it over an open fire or hot charcoal. Put a wire rack over the fire and place the Dutch oven on it, or hang the Dutch oven over the fire. Put the lid on the pot, and the heat will build inside. Once the Dutch oven is hot, put your pastry inside, close the lid, and start baking! Dutch ovens are great for maintaining an even temperature, which is ideal for baking pastries.

Stovetop Cooking

The stovetop method requires a stove but eliminates the need to turn on your entire oven. All you need is a heavy metal pot or pan. There are two ways to cook pastries on a stovetop:

• Frying: Use a small amount of butter, vegetable oil, or canola oil in the bottom of the pan and heat it over medium-high heat. Add your pastry and cook until it sizzles. Flip the pastry halfway through cooking to sear the other side.
• Creating a Heat Box: Preheat your pan without oil to achieve a dry heat. Place the pastry inside the pan, cover it with a lid, and let it cook. Remember to flip the pastry halfway through to ensure even browning. Avoid opening the lid frequently, as this will cause heat to escape.

Earthen Oven

An earthen oven is a more primitive method of baking pastries but can be effective. The basic idea is to dig a pit or hole in the ground, light a fire, and trap the heat, smoke, and steam inside. You can also build a more sophisticated earthen oven out of clay, creating a dome-like structure with an opening on the side. Light a small fire inside, and the heat will be trapped, creating an oven. Place your pastry on a sheet tray and slide it onto a metal rack inside the earthen oven.

Tandoor Oven

A tandoor oven is similar to an earthen oven but is a vertical tube made of clay with an opening at the top. Light a fire at the bottom, and the sides will heat up. Stick your pastry directly to the hot walls of the oven, and it will bake vertically. This method is commonly used for flatbreads like naan but can also be used for pastries.

Solar Oven

Solar ovens utilize solar panels to heat a metal oven box. You'll need a sunny day for this method, but it doesn't require electricity or fire. Once preheated, a solar oven functions like a traditional indoor oven. Many models have heat controls, allowing you to set the desired baking temperature. Place your pastries on a baking sheet and bake as usual.

Using a stovetop to cook pastries

You may be wondering if it's possible to cook pastries without an oven, and the answer is yes! There are a few ways to do this, and I will take you through some of the most effective methods.

Firstly, let's talk about Dutch ovens. A Dutch oven is a heavy metal or ceramic pot with a lid. You can use it over an open fire or hot charcoal to create a makeshift oven. Place a wire rack over the fire and put the Dutch oven on it, or hang the pot over the fire. Once the pot is nice and hot, put your pastry inside, close the lid, and start baking! Dutch ovens are great because they keep the heat fairly regular, which is perfect for pastries.

Now, onto the stovetop methods. There are two main ways to cook pastries on a stovetop. The first is to fry the pastry in a pan. You only need a tiny amount of oil in the bottom of the pan—butter is a great option as it complements the flavour of most pastries, but vegetable or canola oil will also work. Heat the grease in the pan over medium-high heat, add your pastry, and let it fry until browned on both sides.

The second stovetop method is to create a heat box by using a lid. Preheat your pan without any oil to create a dry heat, then place your pastry inside, cover the pan, and let it cook. Remember to flip the pastry halfway through to ensure even browning.

So, there you have it! You don't always need an oven to cook pastries. With a Dutch oven or a simple stovetop method, you can create delicious pastries without turning on your oven.

Lining a pie pan with parchment paper

Step 1: Prepare the Parchment Paper

Start by cutting a sheet of parchment paper to fit your pie pan. You want the parchment paper to be slightly smaller than the pan itself, so it sits snugly inside. If you're using a round pie pan, you can fold the parchment paper in half and then in quarters to create a rough guide for the centre. Cut a curve along the folded edge to create a semi-circle, then unfold the paper to reveal a (near) perfect circle.

Step 2: Line the Pie Pan

Place the cut parchment paper into your pie pan. If needed, you can rub a small amount of butter on the bottom of the pan to help the parchment stick and stay in place. Make sure the parchment paper is pressed down smoothly, with no air bubbles, and that it comes up the sides of the pan.

Step 3: Blind Baking (Optional)

If you're planning on blind baking your pie crust, now is the time to do it. Blind baking helps to ensure your crust is fully cooked and prevents a soggy bottom. Simply line the parchment paper and pie pan with pie weights or dried beans, and bake according to your recipe's instructions.

Step 4: Filling and Baking

Once your crust is prepared (either through blind baking or a different method), you can add your filling. Be careful not to overfill, as this can make it difficult to lift the pie out of the pan later. Bake your pie according to your recipe, keeping in mind that using parchment paper may affect baking times, so adjust as needed.

Step 5: Lifting and Serving

Once your pie is baked and cooled, you can use the parchment paper to lift it out of the pan. Carefully place a plate or serving dish over the pie and flip the pan. Slowly remove the pan and peel back the parchment paper. If needed, you can use a spatula to help loosen the pie from the parchment.

Using parchment paper to line your pie pan is a simple and effective way to make pie-making a little easier. It's especially useful if you're short on pie pans or want to give your pies away without the hassle of retrieving your dish. So, the next time you're baking a pie, give it a try!

Frequently asked questions