Spraying Cast Iron Pie Pans: To Do Or Not To Do?

Cast iron skillets are a great alternative to traditional pie pans. They are versatile, all-purpose tools in the kitchen, and can be used for a wide range of cooking tasks. Cast iron skillets are superior to glass and ceramic pie pans because they distribute heat more evenly, although they take longer to heat up. The drawback is that the crust won't be quite as flaky, and it will need a bit more time in the oven. Cast iron skillets are also more affordable than other types of pie pans, and they look nicer when serving a pie.

Pros of using a cast iron pie pan

Cast iron is a versatile, all-purpose tool in the kitchen, and it can be used for a wide range of cooking purposes. Here are some advantages of using a cast iron pie pan:

Heats up and retains heat

Cast iron skillets can be used to bake pies and are great for searing meat. They get very hot and stay hot, making them a good choice for achieving an even crust. Cast iron is great for keeping food warm since it holds heat for a considerable length of time.

Durable and long-lasting

Cast iron pans are tough and long-lasting. With proper care, they can last for generations. They are very difficult to ruin and are worth the extra muscle power it takes to use them.

Affordability

Cast iron pie pans are surprisingly affordable, with prices ranging from \$21.27 to $25.55. They are made to last and are a good investment.

Visual appeal

Cast iron skillets display food beautifully, especially when used for pies and breads. They also have a rustic look that gives them a "wow factor" for on-the-table serving.

Cons of using a cast iron pie pan

There are several drawbacks to using a cast iron pie pan. Firstly, you can't see the bottom of the pie during baking, which can make it challenging to determine whether the crust is baked through. This can be a particular issue for novice bakers who may not have a good sense of when the pie is done. Cast iron pie pans can also require adjustments to baking times as they tend to cook pies more quickly than other materials. They also stay hot after being removed from the oven, resulting in additional cooking time. This can be a hurdle for those who are less experienced in the kitchen.

Another potential issue is that cast iron skillets are deeper than standard pie pans, so you'll need to adjust the pie crust ratio to ensure you have enough dough to cover the bottom and sides adequately. If you don't use enough dough, the crust may overhang the sides of the skillet, leading to an uneven bake. Finally, while cast iron skillets produce a flakier crust, they take longer to heat up than metal pie pans, and the crust may not be as crispy.

How to prepare a cast iron pie pan

A cast-iron pie pan is a great way to ensure your pie is evenly cooked with a crisp, flaky crust. Here is a step-by-step guide on how to prepare a cast-iron pie pan for baking:

Step 1: Prepare the Crust

Roll out your pie dough to about 1/4 inch thick on a lightly floured surface. The standard pie pan is nine inches wide and one-and-a-quarter inches deep, so you will need enough dough to cover the bottom and sides of the pan. For a 9-inch pie pan, it is recommended to use a 60/40 ratio for the bottom and top crusts respectively.

Step 2: Transfer the Dough to the Pan

Use a rolling pin to gently lift and transfer the dough to the pan. Line the base and sides of the pan with the dough, gently nudging it into place.

Step 3: Trim and Tuck the Dough

Trim away any excess dough with scissors, leaving about 1/2 inch of excess dough around the outside edge of the pan. Tuck this excess dough under itself, pressing it firmly against the edge of the pan. You can then crimp the edges as desired.

Step 4: Chill the Crust

Once you have prepared the bottom crust, chill it in the refrigerator until it is firm. This will help prevent the crust from shrinking during baking.

Step 5: Prepare the Filling

After the crust has chilled, fill the pie with your desired filling. If you are making a single-crust pie (such as pecan or pumpkin), you can fill the pie and proceed to the final steps. If you are making a double-crust pie (such as apple or other fruit pies), fill the pie and chill it again while you prepare the top crust.

Step 6: Add the Top Crust

Roll out the top crust and gently transfer it to the surface of the filling. Press the top and bottom crusts together, trimming away any excess dough and tucking it under as before. Crimp the edges, and chill the pie until you are ready to bake.

Step 7: Bake the Pie

Cast iron retains heat and conducts it evenly, so your pie will bake beautifully. Place the pie on the lowest rack of the oven to achieve the most golden and crisp bottom crust. Baking temperatures will depend on the filling, but pies typically bake between 375°F to 425°F.

Step 8: Tent the Pie if Necessary

If the edges or surface of the pie crust start to brown too much, tent the pie with foil and reduce the oven temperature by 25°F for the remainder of the baking time.

Step 9: Cool and Serve

Allow the pie to cool completely in the pan before slicing. A properly baked pie should pop right out of the pan after cooling, making it easy to slice and serve. Enjoy your delicious, homemade pie!

How to layer the crust into a cast iron pie pan

Cast iron skillets are a great option for baking pies as they retain and evenly distribute heat, resulting in a crisp and evenly baked crust. Here is a step-by-step guide on how to layer the crust into a cast iron pie pan:

Step 1: Prepare the Dough

Basic pie dough is usually made with flour, salt, butter, and ice water. The dough is typically left to rest in the refrigerator for at least an hour before forming the pie. You can also buy pre-made refrigerated pie crusts.

Step 2: Roll Out the Dough

On a lightly floured surface, roll out the dough for the bottom crust to about 1/4 to 1/8 inch thick. Use a rolling pin to ensure an even thickness throughout.

Step 3: Transfer the Dough to the Skillet

Gently lift the rolled-out dough and place it into the cast iron skillet. Ensure that the dough lines the base and sides of the skillet smoothly. You can use your hands or a rolling pin to gently nudge the dough into place.

Step 4: Trim and Tuck the Edges

Trim away any excess dough with scissors, leaving a small amount of excess (about 1/2 inch to 1 inch) all around the edge of the pan. Then, tuck this excess dough under itself, pressing it firmly against the edge of the skillet. This step helps to form a neat crust and ensure that the dough is secure.

Step 5: Prepare the Top Crust (if applicable)

If you are making a double-crust pie, prepare the top crust while the bottom crust is chilling in the refrigerator. Roll out the dough for the top crust in the same manner as the bottom crust. You can also create a lattice top by rolling the dough into an oblong shape and cutting it into strips.

Step 6: Assemble the Pie

Once your bottom crust is prepared and chilled, fill the pie with your desired filling. If you are making a double-crust pie, place the top crust over the filling. Press the top and bottom crusts together and trim away any excess dough. For a lattice top, lay the strips of dough across the pie in a criss-cross pattern and press them into the lower crust.

Step 7: Crimp and Chill the Pie

After trimming the excess dough, crimp the edges of the crust as desired. This step helps to seal the crust and create a decorative edge. Once the pie is assembled, chill it in the refrigerator until it is ready to be baked.

Additional Tips:

• Cast iron skillets are deeper than standard pie pans, so you will need more dough to cover the bottom and sides. It is recommended to use about 60% of the dough for the bottom layer and 40% for the top layer.
• Remember to butter the surface of the skillet and the crust before placing it in the skillet.
• For the best results, bake your pie on the lowest rack of the oven. This ensures even cooking and a golden, crisp crust.

How to adjust the pie crust ratio for a cast iron pie pan

Cast-iron pie pans are a great choice for baking pies, as they distribute heat evenly and give you a flaky, evenly baked crust. However, cast-iron skillets are deeper than standard pie dishes, so you'll need to adjust your pie crust ratio to ensure a perfect pie.

Firstly, it's important to note that a cast-iron pie pan will result in a deep-dish pie. To adjust the pie crust ratio, it is generally recommended to use a 60/40 split for the bottom and top crusts, respectively. This means that you will use 60% of your dough for the bottom crust and the remaining 40% for the top crust.

When preparing the bottom crust, roll out the dough to about 1/4 inch thick on a lightly floured surface. Use a rolling pin to transfer the dough to the skillet gently. Use one hand to lift the dough gently at the edge of the pan, and use your other hand to nudge the dough into the base of the skillet. Ensure that the base and sides of the skillet are lined directly with dough.

Trim away any excess dough with scissors, leaving just about 1/2 inch of excess dough all around the outside edge of the pan. Be careful not to let the dough overhang the sides of the pan. Tuck the excess dough under itself all around the edge, pressing it firmly against the edge of the skillet. Crimp the edges as desired, and then chill the pie until you are ready to fill and bake it.

For a double-crust pie, prepare the bottom crust as instructed above. After trimming away the excess dough, fill the pie and chill it while you prepare the top crust. Roll out the top crust as you did for the bottom, and gently transfer it to the surface of the filling. Press the top and bottom crusts together all around, then trim away any excess, leaving about 1/2 inch all around the outside edge of the skillet. Tuck the excess dough under itself, pressing it firmly against the edge of the skillet, and crimp the edges as desired. Chill the pie until you are ready to bake it.

Remember, the baking temperature will depend on the type of filling you are using, but pies typically bake between 375°F to 425°F. Place your cast-iron skillet on the lowest rack of the oven for the most even baking and a golden, crisp bottom crust.

Frequently asked questions