Pie Pan Weight: How Much?

Pie pans come in a variety of sizes, from 3 to 12 in diameter, with the most common size being 9. The weight of a pie pan will depend on its size and the material it is made from. For example, a disposable aluminium pie pan will weigh less than a ceramic or glass pie pan of the same size.

Pie pans come in a variety of sizes, from 3 to 12 in diameter

Pie pans come in a variety of sizes, from 3 inches to 12 inches in diameter. The most common pie pan size is 9 inches, which is also the size that most recipes are based on. However, pie pans can range from 8 inches to 10 inches in diameter.

The size of the pie pan can affect the baking process. For example, a larger pie pan may result in a pie with a thicker or thinner crust, depending on how much dough is used. Additionally, the material of the pie pan can also impact the baking process. Metal pie pans, for instance, tend to result in crispier crusts due to their heat conductivity.

When choosing a pie pan, it is important to consider the type of pie being made and the desired outcome. For example, a glass pie pan is a good option for double-crust pies with fruit fillings, as the glass allows for even baking. On the other hand, a metal pie pan may be preferable for blind-baked pastry crusts or cookie crusts, as it conducts heat more quickly, resulting in a crispier crust.

Ultimately, the choice of pie pan depends on personal preference and the specific requirements of the pie recipe. It is always a good idea to measure the pie pan to ensure it is the correct size for the recipe.

The most common pie pan size is 9 inches

A 9-inch pie pan typically has a diameter of 9 inches at the top and a depth of around 1.5 inches. This size is ideal for most pie recipes, as it provides enough space for a generous serving without being too large or unwieldy. It's also a standard size for most ovens, so you don't have to worry about it fitting in your oven.

Another advantage of a 9-inch pie pan is that it is typically made of ovenproof glass or aluminium, which conducts heat well and helps to bake the pie evenly. The clear glass variety is particularly useful as it allows you to see the colour of the crust while the pie bakes, so you can adjust your baking time accordingly.

When it comes to the amount of pie dough you'll need for a 9-inch pie pan, a good rule of thumb is to add 2 inches to the diameter of your pie pan to get the minimum amount of dough needed for a bottom crust. So, for a 9-inch pie pan, you'll want an 11-inch circle of dough for the bottom crust and a 9-inch circle for the top crust.

So, if you're looking to buy a pie pan or make a pie, the 9-inch size is a great option. It's versatile, convenient, and will ensure your pie turns out perfectly every time.

Pie weights are used to stop crusts from puffing up or shrinking

Pie weights are small ceramic or metal balls used to prevent crusts from puffing up or shrinking during blind baking. Blind baking is when you partially or fully bake a premade or homemade pie crust before filling it. This is useful when the filling takes less time to cook than the crust, or when the filling is not baked at all, like in cream or chiffon pies.

During blind baking, the pie crust is usually lined with parchment paper, and the pie weights are set on top. They are spread out evenly from the edge to the centre, to ensure the crust is weighed down and holds its shape. Pie weights are particularly useful for flaky pie crusts, which are prone to creating air pockets when butter is cut into the flour. If the crust is not weighed down, these air pockets can expand too much, causing the crust to puff up or shrink.

There are three common types of pie weights: small ceramic ball pie weights, ball and chain weights, and disc weights. Each type has its own benefits. Ceramic ball pie weights can fit any pan size and can be moved easily to cover the entire crust. Ball and chain weights are easier to collect, as the stainless steel balls are connected. Disc weights come in different sizes, designed to fit different pans, and cover the entire crust.

If you don't have ceramic or metal pie weights, you can use dried beans, dried rice, granulated sugar, or popcorn kernels as an alternative. Just make sure that whatever you use is oven and food-safe.

A pie pan with a corrugated bottom helps the bottom crust bake evenly

The weight of a pie pan varies depending on the material it is made of. For example, disposable aluminium pans are usually around 1 inch deep, while standard pans are 1.25 inches deep.

Now, onto the topic of corrugated bottoms. A pie pan with a corrugated bottom is ideal for achieving an evenly baked bottom crust. The ridges on the bottom of the pan allow air to circulate under the crust, ensuring that the pie bakes evenly and results in a crispy, golden brown base. This type of pan is especially useful if you've previously struggled with pale, soggy crusts.

The USA Pan/King Arthur 9" pie pan is a highly recommended option with a corrugated bottom. It is made of recycled steel for strength and aluminium for efficient heat conduction, ensuring that you won't need to extend your bake time. The medium grey colour of the pan is ideal as it absorbs heat at a moderate, steady rate, allowing the filling to reach its optimum doneness at the same time as the crust is perfectly browned.

In addition to its corrugated bottom, this pan also has a few other features that make it a top choice for bakers. Firstly, it is a full 9" wide (inside dimensions), which is the size specified by the majority of pie recipes. Secondly, it has a generous depth of 1.5 inches, making it suitable for pies with a lot of filling. Lastly, the pan is coated with a special clear, non-stick, non-toxic, and environmentally friendly coating that prevents sticking and makes cleaning a breeze.

So, if you're looking for a pie pan that will help you achieve an evenly baked bottom crust, the USA Pan/King Arthur 9" pan with its corrugated bottom is definitely worth considering.

Glass, metal and foil pie pans all have different uses and heat conduction properties

Glass, metal, and foil pie pans all have different uses and heat conduction properties. The type of pan you use can have an impact on the browning of your pie crust, as well as the overall texture and stability.

Metal pie pans are typically made from aluminum, but can also be made from cast iron or enamel-coated steel. Metal pans are efficient heat conductors, meaning they heat up quickly and transfer heat evenly. This makes them a good choice for blind baking, as they can help you achieve a flaky and golden crust. Metal pans are also durable, lightweight, and safe to use at both high and low temperatures. However, dark metal pans can sometimes conduct too much heat, resulting in over-browned pie crusts.

Glass pie pans, on the other hand, are insulators. They take longer to heat up than metal pans but retain heat well and stay hot for longer. Glass pans are also advantageous because they allow you to see the colour of your crust as it bakes, so you can adjust your baking time accordingly. However, glass pans can shatter if exposed to sudden temperature changes, so they may not be suitable for recipes that require freezing or broiling.

Ceramic pie pans are usually made from stoneware or porcelain and tend to be slower at transferring heat than metal pans. They are often deeper than metal and glass pans and come in various shapes and colours, making them a pretty choice for serving pies. However, ceramic pans can be more expensive and inconsistent in size, which may require adjustments to your recipe.

Foil or disposable pie pans are typically made from aluminum, a poor heat conductor. They are flimsy and shallow, but they are a convenient option for gifting pies or taking them to parties as you don't have to worry about getting your pan back.

Frequently asked questions