Marianne Martinez
Pie pans come in a variety of sizes, with diameters ranging from 3 inches to 15 inches. The most common size is 9 inches, and this is usually the standard size to use if a recipe does not specify. To measure the diameter of a pie pan, place a tape measure or ruler across the widest part of the pie plate, excluding any decorative edges. To measure the depth, place the tape measure or ruler vertically from the bottom of the pan to the top rim. A pie pan is considered a deep-dish if it is larger than 1 1/4 to 1 1/2 inches in depth.
| Characteristics | Values |
|---|---|
| How to measure the diameter of a pie pan | Place a tape measure or ruler across the widest part of the pie pan, excluding decorative edges. Measure from edge to edge, not including the scalloped frame or border. |
| How to measure the depth of a pie pan | Place a tape measure or ruler vertically inside the pie pan, from the bottom to the top rim, excluding any decorative edges. |
| How to determine the capacity of a pie pan | Fill the pie pan with water and use a measuring cup to determine the volume in cups or milliliters. |
| Determining the type of pie pan based on depth | Standard pie pans have shallow sides, usually around 1 to 1.5 inches (2.5 to 3.8 cm) in depth. Deep-dish pie pans have taller sides, often around 2 to 2.5 inches (5 to 6.4 cm) or more in depth. |
| Choosing the right pie pan for the recipe | For cooked fruit pies, the volume of the pie pan is not as important as the volume of the filling. However, for pies with raw fillings, it is crucial to ensure that everything fits correctly. |
| Tips for choosing a pie pan | Glass pie pans are ideal for pastry crust pies, especially double-crust pies with fruit fillings. Metal pie pans are preferred for blind-baked pastry crusts and cookie crusts as they conduct heat better, resulting in crisper crusts. |
| Pie dough considerations | The amount of pie dough required depends on the size of the pie pan and whether it is a bottom or top crust. For a bottom crust, add 2 inches to the diameter of the pie pan to get the minimum amount of dough needed. |
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What You'll Learn
Measure the diameter of the pie pan
To measure the diameter of a pie pan, you need to measure the inside rim of the pan from one side to the other. This is the same as measuring the inside top rim to the inside top rim. This is the most common way to measure a pie pan, and it is the measurement that recipes will refer to when calling for a certain pie pan size. For example, a 9-inch pie pan will have an inside rim measurement of 9 inches.
It is important to note that the diameter of a pie pan is different from its volume or depth. The volume of a pie pan can be calculated by multiplying the area of the pie pan by its depth. For example, a 9-inch pie pan with a depth of 1 inch would have a volume of 63.62 cubic inches.
The diameter of the pie pan is also different from the base diameter or the wall length. To measure the base diameter, you would measure the distance across the bottom of the pie pan. The wall length refers to the height of the pie pan, usually measured from the rim to the bottom.
Most pie pans tend to have a diameter of between 8 and 10 inches, with 9 inches being the most common size. This size is typically made of ovenproof glass, such as the Pyrex brand.
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Measure the depth of the pie pan
Measuring the depth of a pie pan is a crucial step in ensuring your pie turns out just right. Here's a step-by-step guide to help you accurately measure the depth of your pie pan:
Firstly, grab a tape measure or a ruler. Place the measuring tape or ruler inside the pie pan, vertically from the bottom to the top rim. Ensure you place it flush against the angled wall or side of the pan. This technique will provide you with the depth measurement of the pie pan. A standard pie pan typically has a depth ranging from 1 1/4 to 1 1/2 inches. However, deep-dish pie pans have taller sides, usually 2 to 2.5 inches or more in depth.
When measuring, it's important to exclude any decorative edges, scalloped frames, or borders. These features are not included in the functional depth of the pie pan. The depth measurement specifically pertains to the vertical distance from the bottom of the pan to the top rim.
If you're curious about the volume of your pie pan, you can determine it by filling the pan with water and then measuring the amount of water it holds using a measuring cup. This method will give you an accurate idea of how much filling your pie pan can accommodate.
Additionally, if your recipe specifies a certain depth for the pie pan, make sure to follow that recommendation. Some recipes may require a deeper or shallower pan, depending on the type of pie you're making.
By following these steps and paying attention to the specific measurements, you can ensure that your pie pan has the right depth for your baking needs.
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Determine the capacity of the pie pan
To determine the capacity of a pie pan, you will need to measure its width and depth. First, measure the diameter by placing a tape measure or ruler across the widest part of the pie pan, excluding any decorative edges. Then, to get the width, measure across the top from inside rim-to-inside rim. To get the depth, measure the wall inside the pan from the rim to the bottom, placing the ruler flush against the angled wall/side.
The width of most pie pans tends to be between 8 ½ to 10 inches (21.59 cm to 25.40 cm), and the depth is usually between 1 ¼ to 1 ½ inches (3.175 cm to 3.81 cm). Anything larger is considered a "deep-dish" pan.
Once you have these measurements, you can calculate the volume of the pan in cubic inches or cubic centimetres. To do this, simply multiply the width by the depth. For example, if your pie pan has a width of 9 inches and a depth of 1 ¼ inches, the volume would be 11.25 cubic inches (or 70.31 cubic centimetres).
You can also determine the capacity of a pie pan by filling it with water and measuring how many cups it holds. A typical 9-inch pie pan holds around 4 to 6 cups of liquid.
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Choose the right material for the pie pan
The material of the pie pan is an important consideration when it comes to achieving the perfect bake. Metal, glass, ceramic, and stoneware are the most common materials for pie pans, and each has its own unique characteristics and advantages.
Metal pie pans are a low-cost, no-frills option that every baker should have on hand. Metal pans heat up and cool down quickly, making them ideal for achieving a flaky, crisp, and golden crust. Aluminum is a common material for metal pie pans, and while disposable aluminum pans are less sustainable, they are a convenient option for freezing pies or giving them away as gifts. Metal pans with a non-stick coating can also be useful, although a properly baked pie should have a crust that slides out of the pan easily. It is worth noting that darker metal pans can promote more browning due to greater heat absorption, so lighter-colored metal pans may be preferable. Cast iron pie pans are another option in this category, but they are slower to heat up than thinner metal pans.
Glass pie pans are a popular choice because they allow bakers to easily monitor the crust's doneness through the transparent dish. Glass heats up gently and evenly, resulting in a consistent bake, although it may take slightly longer than metal pans. Glass pie pans are also relatively inexpensive and lightweight, making them a good option for those building their cookware collection. However, it is important to consider the type of glass used, as some glass pie pans can be temperamental. Borosilicate glass, for example, boasts the ability to go from freezer to oven without cracking.
Ceramic pie pans are well-insulated and hold heat well, resulting in pies that bake and brown evenly. They come in beautiful colors and fun shapes, making them an attractive option for serving as well. However, ceramic pie pans can be larger and deeper than standard metal and glass pie pans, so recipes may need to be adjusted, and baking times may be longer. Ceramic pans are also more expensive, with some French ceramic and stoneware pie pans costing nearly $50.
Finally, stoneware pie pans, including hand-thrown dishes, are another option that offers both durability and aesthetic appeal.
When choosing the right material for your pie pan, it is important to consider factors such as heat conduction, size, depth, durability, ease of cleaning, special features, and cost. The type of pie you want to make and your personal preferences will also play a role in your decision.
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Adjusting pie dough for different pan sizes
Pie pans typically range from 8 ½ to 10 inches wide (21.59 cm to 25.40 cm) and between 1 ¼ to 1 ½ inches deep. To measure your pie pan, measure the inside rim-to-inside rim for the width, and the rim to the bottom of the pan to get the depth.
If you're making a deep-dish pie, measure the depth of your pan and compare it to the depth of a typical pie pan (usually around 1.5 inches). Double the difference and add this to the size of the bottom crust. For example, a 2.5-inch deep pan would require an additional 2 inches of dough for the bottom crust.
For a rounded top pie, add between ½ inch and 1 inch to the size of the upper crust, depending on how much filling you use. If you're making a lattice-top pie, use the same amount of dough as a standard top crust if your lattice has a lot of open space. For a tighter lattice-top with less open space, add ½ inch of dough.
If your pie pan size is not listed on a pie dough chart, you can estimate the amount of dough needed by finding the two nearest sizes and adding half of the difference between them. For example, if you have an 8 ¾ inch pie pan and the nearest sizes on the chart are 9 inches and 11 inches, calculate the difference in dough weight between the 9-inch and 11-inch pans, which is 0.8 ounces. Then, add half of that difference (0.4 ounces) to the dough weight for a 9-inch pan.
Additionally, consider the type of pie pan you are using. Metal pie pans will cook your crust faster than ceramic or Pyrex, so you may need to adjust your baking time accordingly.
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Frequently asked questions
Measure the width of a pie pan from the inside rim to the inside rim. Place the tape measure or ruler across the widest part of the pie plate, excluding any decorative edges.
Measure the depth of a pie pan by placing your tape measure or ruler vertically inside the pie plate, from the bottom to the rim, again excluding any decorative edges. A pie pan with a depth of more than 1 1/2 inches is considered a "deep-dish" pan.
A 9-inch pie pan is the most common size, so if your recipe doesn’t specify, use this size. Pie pans can range in size from 3 inches to 15 inches in diameter.
