Tillie Doyle
The type of pie pan you use can make a huge difference in how your pie turns out. For example, metal pie pans are great for achieving evenly browned crusts, while stoneware pans can heat up to higher temperatures. When choosing a pie pan, it's important to consider factors such as heat conduction, ease of removal, and aesthetics. Additionally, preparing your crust correctly is essential to prevent sticking and ensure a perfect pie. In this article, we will explore the different types of pie pans available and provide tips on how to choose the right one for your needs, as well as techniques for preventing your pie crust from sticking to the pan.
| Characteristics | Values |
|---|---|
| Material | Metal, ceramic, clay, porcelain, glass, cast iron, stoneware, stainless steel, Pyrex, aluminium, Teflon, steel, borosilicate glass |
| Crust | Golden, browned, soggy, dry, cooked through, flaky, tender, crisp, uniformly golden, pale |
| Ease of use | Easy to line with dough, easy to clean, easy to serve from, easy to remove pie, easy to transport, easy to store |
| Shape | Flat rim, slanted sides, straight sides, vertical sides, angled edges, wavy-edged, flat edges |
| Price | $50 for French ceramic and stoneware pie pans, inexpensive Pyrex, low-cost Pyrex, expensive Emile Henry Ruffled Pie Dish |
| Brand | Norpro, Made In, Pyrex, OXO, G&S ProBake, Baker's Advantage, Emile Henry, Le Creuset |
| Other | Dishwasher-safe, non-stick, BPA-lid, see-through, PFOA-free, heavyweight, lightweight, durable, transparent |
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What You'll Learn
Choosing the right material
There are several materials to choose from, each with its own advantages and disadvantages. Metal pie plates, for instance, are good thermal conductors, resulting in evenly browned crusts. However, it is best to avoid shiny metal pans as they can make it challenging to get a good bottom crust. Instead, opt for a dark matte metal pan. Stainless steel pans, such as the Norpro, are also a good option as they produce evenly golden crusts.
Glass pans, such as the Pyrex, are another popular choice due to their even heat conduction, durability, and ease of releasing the crust. Glass pans are also convenient as they allow you to check the crust's doneness without opening the oven.
Ceramic pans are favoured by some bakers for their heat retention and distribution, as well as their aesthetic appeal. However, they tend to be heavier and more expensive than other materials. Cast iron pans also fall into this category, as they are resilient and can handle the oven's heat.
Stoneware pans, such as those by Le Creuset, Made In, and Emile Henry, are aesthetically pleasing but may not conduct heat as effectively to the crust, resulting in paler crusts.
Finally, disposable aluminium pans are a convenient option for sharing pies with others or bringing them to events, as you don't have to worry about getting your dish back.
Each material has its unique benefits, so choose the one that best suits your baking needs and preferences.
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Preparing the crust
Firstly, make sure you are using good-quality ingredients. With just two ingredients – flour and fat – your pie crust is only as good as what you put into it. Opt for a top-quality flour, such as King Arthur Unbleached All-Purpose Flour or their softer pastry flour, Perfect Pastry Blend.
Next, it's time to roll out your dough. Before you do, chill the dough in the refrigerator for at least 30 minutes. Chilling the dough helps to firm it up, making it easier to roll and less likely to stick to the pan. When you're ready to roll, be sure to use enough flour to prevent sticking, but not too much, as this can make the crust dry and tough. Use just enough to keep the dough from sticking to your rolling pin and surface. As you roll, use a pastry brush to brush off any excess flour.
Once you've rolled out your dough, you can use a giant spatula to gently lift it and lay it in your pie pan. When preparing the bottom crust, trim the overhang to about 1 inch and crimp the edges to seal it.
If you are making a filled pie, it is a good idea to chill your rolled-out dough in the refrigerator for a few minutes before transferring it to the pan and filling it. This gives the gluten a chance to relax, preventing shrinking or sliding, and hardens the fat for superior flakiness.
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Using a spatula
First, choose the right spatula for the job. A giant spatula is ideal for lifting a pie pan, as it provides more surface area to slide under the pie and support its weight. Make sure the spatula is made of a material that won't scratch or damage your pie pan.
Next, prepare your pie pan for lifting. If your pie has a sticky filling, use a butter knife or offset spatula to loosen the pie from the pan by gently running it around the edges and underneath the pie. This will help ensure that the pie doesn't stick to the pan when you try to lift it.
Now, it's time to use the spatula to lift the pie pan. Slide the spatula gently under the pie pan, being careful not to apply too much pressure and damage the crust. Tilt the pie pan slightly to one side, if needed, to create a small gap for the spatula to slide through. Once the spatula is in place, slowly lift the pie pan, keeping it as level as possible to avoid spilling the pie.
If your pie is particularly heavy or sticky, you may need to use two spatulas, one on each side of the pie pan, to lift it safely. This will provide more support and balance as you lift.
Finally, transfer the pie to a serving plate or container. Lower the spatula slowly and gently slide the pie off the spatula onto the plate. Be careful not to tilt the spatula too much, as this could cause the pie to slide off too quickly and create a mess.
By following these steps, you can safely and effectively use a spatula to pick up a pie pan, ensuring that your delicious creation makes it to the table in one piece!
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Lining the pan
Lining a pie pan is an important step in the pie-making process, ensuring your pie can be easily removed from the pan and maintaining the integrity of the crust. Here is a step-by-step guide to lining a pie pan:
Preparing the Dough
Start by checking the consistency of your dough. It should be chilled but pliable. If it is too hard, let it sit at room temperature for a few minutes. If it is too soft, place it back in the refrigerator for a bit. This step is crucial, as dough that is too hard will crack when you try to roll it out, and dough that is too soft will result in a gooey mess.
Once your dough is the correct consistency, remove it from the refrigerator, keeping it wrapped, and let it sit at room temperature until it becomes pliable. Carefully peel off one side of the parchment paper. Place the dough onto the pie pan, centring it, and then remove the remaining parchment paper.
Gently ease the dough into the pan, lifting the edges and avoiding stretching it. Stretching the dough will cause it to shrink in the oven. Use a piece of leftover dough to press the dough into the edges and corners of the pan, ensuring a neat finish.
Blind Baking
At this stage, you can choose to blind bake your crust. Blind baking helps to prevent your crust from becoming soggy, especially if your filling is moist. First, crumple a piece of parchment paper and uncrumple it. Line your crust with this paper and fill it with dried beans or pie weights.
Place the pan in a 350° F oven until the edges of the crust are set. Remove the pan from the oven and carefully take out the parchment and weights. Brush the crust with a thin layer of well-beaten egg, creating an egg wash. Return the crust to the oven to continue baking until the egg is dry.
Filling and Baking
If your filling requires further baking, add it to the crust now. If your filling does not need baking, continue baking the crust until it is a deep golden brown.
For a two-crust pie, brush a little water around the edge of the bottom crust before adding the top crust. This helps create a good seal. To prevent the edges from browning too quickly, loosely wrap them in aluminium foil, removing the foil about 10 minutes before the pie is ready.
And that's it! You now know how to line a pie pan and are ready to create delicious pies with perfect crusts.
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Cleaning and maintenance
Cleaning and maintaining a pie pan can be a tricky task. Here are some detailed tips to help you with the process:
Before Baking
To prevent the crust from sticking to the pan, you can use a non-stick pan, which reduces the chances of sticking. Alternatively, you can grease the pan with butter, shortening, or cooking spray. However, be cautious with the amount of grease used, as it can alter the texture of the pie dough and crust. A light coating of flour on the pie dough is also an option, but it will not prevent the crust from sticking to the pan. Instead, it prevents the dough from sticking to itself and the counter.
After Baking
Allow the pie to cool completely before attempting to remove it from the pan or slice it. This will let the filling set, making it easier to remove and slice cleanly. You can also try cutting two pieces first, then using a pie lifter to remove one slice.
Cleaning
To clean your pie pan, you can use products such as Bar Keepers Friend, which is particularly effective for removing cutlery marks and scuffs from glass dishes and other surfaces. For stubborn remnants, baking your pie in a parchment-lined pan can make cleaning easier, as you can lift the entire pie out of the pan before slicing.
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Frequently asked questions
The best materials for a pie pan are ceramic, cast iron, or dark matte metal. These materials are resilient and can handle the oven's heat. Ceramic pans also have the added benefit of being beautiful, distributing heat evenly, and retaining heat.
The Pyrex Basics 9-Inch Pie Plate is a top pick due to its even heat conduction, transparent design, and ease of releasing crusts. It is also inexpensive, durable, and reliable. The Emile Henry Ruffled Pie Dish is another recommended option that performed well in tests and looks beautiful.
To prevent your pie crust from sticking, use enough flour when rolling out the dough, but not too much, as this can make the crust dry and tough. Chilling the dough before rolling it out can also help to firm it up and make it less likely to stick. Using parchment paper or hot water can also prevent sticking.
A glass pie pan, such as the OXO plate, allows bakers to check the crust's progress without removing it from the oven. Glass pie pans are also borosilicate, meaning they can go from freezer to oven without cracking, and they are often dishwasher-safe.
If you plan on travelling with your pie, a glass pie plate with a lid, such as the OXO Good Grips Glass Pie Plate, is ideal for both baking and transporting pies, even if they have tall toppings.
