Tillie Doyle
There are many ways to bake a pie without a pie pan. You can use a cake pan, a cast-iron skillet, a springform pan, or a baking sheet. If using a cake pan, line the bottom with parchment paper before adding the pie crust to make it easier to remove the pie after baking. A cast-iron skillet can be a good substitute, and some recipes even prefer this option. A springform pan makes for a pretty presentation, and a baking sheet can be used to make an open-faced pie.
Baking a pie without a pie pan
| Characteristics | Values |
|---|---|
| Type of pan to use | Cake pan, cast iron skillet, springform pan, baking sheet, muffin pan |
| Preparation | Line the bottom with parchment paper, use ready-rolled pastry sheets, dredge the top with caster sugar |
| Benefits | Faster baking, prettier crust, easier to remove after baking, good for baking for a crowd |
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What You'll Learn
Use a cake pan
If you don't have a pie pan, an eight- or nine-inch cake pan can be a good substitute. Cake pans are deeper than pie pans, and they usually have straight sides, so you may want to use a cake pan that has sides that lean outwards, especially if your pie has a pastry crust.
Before adding your pie filling, line the bottom of the cake pan with a piece of parchment paper. This will make it easier to remove the pie from the pan after baking. If you're making a chilled pie, you can pour the filling directly into the lined pan and proceed to bake your pie.
However, if your pie has a pastry crust, you'll want to blind bake the crust first. To do this, line the pan with parchment paper and add pie weights or dried beans to the bottom of the pan before baking. This will help to ensure that your crust bakes evenly and doesn't end up soggy.
Keep in mind that using a cake pan for your pie may make it a bit more challenging to get a clean slice when serving. But with a little creativity and careful handling, you can still enjoy a delicious pie baked in a cake pan!
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Use a cast iron skillet
A cast-iron skillet is a versatile kitchen tool that can be used for frying, grilling, and even baking pies. Its heat retention and even heat conduction make it ideal for baking, as it prevents hot spots and ensures an evenly baked crust. A standard pie pan is typically just over an inch deep, while a cast-iron skillet offers a deeper dish of at least two inches, allowing for a more generous serving.
When using a cast-iron skillet for baking a pie, it is recommended to use a 9-inch skillet, although a 10-inch skillet can also be used with some adjustments to the crust. Since skillets are deeper than standard pie dishes, you will need more crust to cover the bottom and sides adequately. Prepare a batch and a half of your preferred pie crust recipe, and then roll out about 70% of it for the bottom, ensuring it comes up about three-quarters of the way up the sides. Cut off any excess dough and combine it with the remaining dough for the top crust.
For the filling, consider a blend of Granny Smith and Braeburn apples, which offers a unique combination of crisp texture and a balance of tart and sweet flavours. You can also experiment with other apple varieties like Jonagold, Honeycrisp, or Pink Lady, depending on your preferred taste. To make the pie even more memorable, bake the bottom crust with a thin layer of brown sugar caramel, infusing the pastry with a delightful caramelized flavour.
When placing the top crust over the filling, ensure that all the crust stays within the skillet, including any decorative designs, to avoid burning. To bake, place the skillet on the bottom rack of the oven, allowing the cast iron to absorb the heat effectively. Maintain the original bake time and temperature specified in your recipe, but keep a close eye on your pie, removing it from the oven once the top crust is golden brown. Present the pie in the skillet on a trivet for a rustic touch, and serve with butter-pecan ice cream for a truly indulgent dessert.
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Use a springform pan
A springform pan is a great alternative to a pie pan, especially if you want to make a deep-dish pie. Springform pans are 3 inches tall, allowing you to make a pie with more filling than a standard pie plate.
To use a springform pan, first lock the bottom and sides together. Spray the pan with baking spray or rub it with butter. If you want to be able to remove the pie from the pan, line the bottom with parchment paper. Then, line the inside with pie dough. You can measure and cut out a bottom round using the bottom of the pan as a guide and then use the resulting strips to make the sides. Or, you can roll out a giant circle and press it into the pan, cutting off the excess.
Fill the pan with your desired pie filling. If you want a double-crust pie, cover the filling with more pie dough. If you'd prefer an open-faced pie, simply trim or roll down the sides and crimp the edges. For a golden, photogenic crust, brush the pie with an egg wash.
Bake the pie according to your recipe's instructions. Once the pie has cooled, unlock the pan, remove your pie, and serve!
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Use a muffin pan
If you don't have a pie pan, you can use a muffin pan to make mini pies. To do this, first, grease your muffin pan with nonstick cooking spray or butter. Then, roll out your pie crust dough onto a flat surface and cut out circles of dough that are slightly larger than the muffin cups. Place each dough circle into a muffin cup, pressing it down into the corners and sides of the cup so that it is in full contact and there are no air bubbles.
Fill each cup with your desired pie filling, leaving some room at the top for the pies to puff up and sink as they bake. If you're making fruit pies, make sure to slice your fruit into small pieces so that they cook more quickly and fit easily into the mini shells. You can also pre-cook your fruit to avoid undercooked filling.
Once your cups are filled, use the remaining dough to create a top crust for each pie. You can keep it simple with a traditional top or cut thin strips of dough to create a lattice pattern. Brush the tops of the pies with a whisked egg to create an egg wash, which will add shine and colour to your crust.
Bake your mini pies in a preheated oven at 350°F for 20 minutes, then rotate and bake for an additional 5 to 10 minutes, or until they are well browned. Remove from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to finish cooling.
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Use a baking sheet
If you don't have a pie pan, you can use a baking sheet to make a pie. This method is ideal for baking slab pies, which are great for serving a crowd. Slab pies are faster to bake and can be cut into squares for easy serving.
To make a slab pie using a baking sheet, start by rolling out your dough. You will need enough dough to cover the baking sheet, with some extra for the sides. Place the dough on a piece of baking paper on top of the baking sheet. This will make it easier to remove the pie after baking.
For the filling, you can use your favourite recipe or use a ready-made filling. Pile the filling onto the centre of the dough, leaving a border all around. An open-faced apple pie can be made by arranging apple slices in the centre and folding the edges of the dough over the apples. You can also use frozen ready-rolled shortcrust pastry sheets, which come in two discs.
Once you have added the filling, brush the edges of the dough with water or beaten egg. Then, take another sheet of pastry and cut a cross in the centre, followed by a second cross at a right angle to the first, creating eight points. Carefully lift this pastry sheet and place it on top of the filling, discarding the film. Press the edges of the top and bottom pastry sheets together firmly to seal the pie.
Finally, lightly dredge the top of the pie with caster sugar and slide the pie, along with the baking paper, onto the baking sheet. Bake according to your recipe's instructions.
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Frequently asked questions
Some alternatives to a pie pan are a cake pan, a cast-iron skillet, a tart pan, a springform pan, a baking sheet, or a muffin pan.
Line the bottom of an eight- or nine-inch cake pan with parchment paper before adding the pie crust and blind-baking to make removing the pie after baking easier.
You can make an open-faced pie by rolling out dough and arranging the filling in the centre. Then, fold the edges of the dough over the filling.
