Removing Pie From Pan: Easy Tricks To Try

Getting a pie out of its pan can be a tricky business. The pie-making process is delicate, and the risk of the pie dough cracking or tearing is ever-present. There are several methods to ensure the pie is released from its pan without incident. One popular method is to fold the dough into quarters, which makes it less likely to tear when moving it to the pan. Another is to use parchment paper or tin foil as a sling to lift the pie out of the pan. A further option is to use a disposable aluminum pan, cutting the pie out of the pan with scissors and bending the aluminum back to slide the pie onto a plate.

Use parchment paper or tin foil

Lining your pie pan with parchment paper or tin foil is a great way to get your pie out of the pan with ease. This method is especially useful if you are planning on gifting pies or do not have many pie plates.

To start, cut a piece of parchment paper or tin foil to fit the bottom of your pie pan. If using parchment paper, spritz your pan with non-stick spray before laying the paper down, which will help prevent it from rolling up. If you are using tin foil, you can also mould it to the shape of your pan, pressing it into the corners and up the sides.

Next, place your dough and filling into the pan as usual. After the pie is cooked and cooled, you can use the paper or foil to lift the pie out of the pan. It is recommended to have a second pair of hands to help with this step, as the pie may collapse if left unsupported.

If you are using tin foil, you can also cut the pie plate away from the pie after baking. Alternatively, you can create a "sling" with parchment paper or tin foil by making clever cuts to help lift the pie out of the pan.

Keep in mind that parchment paper is not designed for high-heat cooking, so avoid using it if your oven temperature will exceed 400 degrees Fahrenheit. Tin foil, on the other hand, can withstand high temperatures, making it a better option for hotter dishes.

Use a disposable aluminium tin

Using a disposable aluminium tin is a convenient way to bake and transport your pies. Here are some tips on how to use them effectively:

Choosing the Right Tin

Select a sturdy, premium-quality disposable aluminium pie tin. Look for features like a unique ridge design with an outward-curling lip to support your pie crust and precision folds on the sides for beautiful crimping. Ensure the tin is deep enough for your pie, with a standard outer rim of 9 inches, an inner rim of 8 inches, and a 6.5-inch bottom.

Preparing the Tin

Grease the tin well before adding your pie filling. You can also line the tin with parchment paper or fashion a parchment paper sling to lift the pie after baking. If you want to avoid using parchment paper, make sure to grease the tin generously to prevent sticking.

Baking the Pie

Place the disposable aluminium tin inside a stronger, more durable pie plate, such as a Pyrex or ceramic pie plate, before baking. The thicker material of the second pie plate will provide more even heat distribution, resulting in a better crust. It will also make it easier to transfer your hot pie in and out of the oven.

Cooling and Transporting

After baking, allow your pie to cool completely before attempting to remove it from the tin. You can then simply lift the disposable tin out of the stronger pie plate and transport your pie with ease. No need to worry about getting your dish back from friends or family!

Reusing and Disposing

While these disposable tins are intended for single-use, with a bit of care, they can be reused multiple times. However, if you don't want to deal with the cleanup, simply dispose of the tin once you're done enjoying your delicious pie.

Using disposable aluminium tins is a convenient and efficient way to bake and share your pies with others. With these tips, you can ensure your pie-baking experience is a success!

Fold the dough into quarters

Folding the dough into quarters is a great way to transfer it to the pan without tearing it. Once the dough is rolled out to the desired size, lightly dust the top with flour. Then, gently fold the dough into a semi-circle, and then fold it in half again to make a triangle with a rounded edge. Place the prepared pie pan near the dough so you don’t have to move it far. Then, use lightly floured hands to pick up the folded triangle of dough and place it in the center of the pie pan. This placement is key: Make sure that the tip of the triangle is exactly in the center of the pie pan.

Gently unfold the dough, one section at a time. It should easily open up and be centered in your pie pan — no shimmying it around to ensure even edges. Brush off any excess flour before settling the dough into the edges of the pan and proceeding with your recipe.

Let the pie cool before removing

Allowing your pie to cool before removing it from the pan is crucial for several reasons. Firstly, it ensures that your pie sets properly. The filling of a freshly baked pie is a lava-like mass, and cutting into it too soon will cause the syrup to spill out, resulting in a collapsed top crust and a runny mess. By letting it cool, the starches in the filling have a chance to set into a gel, holding everything neatly in place and making it easier to remove from the pan without falling apart.

Secondly, it is important for safety reasons. A hot pie can burn your tongue, preventing you from enjoying your delicious creation. Allowing it to cool down ensures that you can safely dig in without burning yourself.

Additionally, removing a hot pie from the pan can be challenging. The pie is more fragile when it's hot or warm and is more likely to break, crack, or fall apart. By letting it cool, you reduce the risk of it falling apart as you attempt to remove it from the pan.

Finally, letting the pie cool can also improve the taste. The dense, well-insulated mass of the pie takes a long time to cool down, even with a fan directed at it. This waiting period allows the flavours to develop and reach their full potential, ensuring that your first bite is well worth the wait.

Use a spatula to slide the pie into the pan

Using a spatula to remove a pie from a pan is a great method, especially if your pie pan doesn't have a removable bottom. Firstly, make sure your pie is completely cool. A hot pie will be more challenging to get out in one piece. If the pie has been recently baked and is still warm, let it cool for at least an hour before attempting to remove it.

Now, select a spatula. A rubber spatula is a good option, but you can also use a slotted spatula, an offset spatula, or a flat-edged tool like a butter knife. A slotted spatula, with its graceful slits, is designed to help the blade slide under the pie without breaking it. An offset spatula is also useful for loosening the edges of cooked pies before turning them out. If you're using a metal spatula, pair it with a thick wooden handle or plastic heat-resistant handle to avoid transferring heat to your hands.

Once you have your spatula, carefully slide it under the pie. If your pie is stuck to the pan, use the spatula to gently loosen any stuck-on bits of crust or filling from the sides. You can also try heating up the bottom of the pan with a kitchen torch or hairdryer to help loosen the pie. Be gentle and take your time to avoid jostling or breaking the pie.

Finally, with the spatula securely under the pie, carefully slide the pie out of the pan and onto a serving plate or dish. If you're using a disposable aluminum pan, you can cut two slits in the pan on either side of the pie and fold back the rim to help slide the pie out.

Frequently asked questions