Cody Casey
Baking a pie can be a challenging task, especially when it comes to removing the pie from the pan without breaking the crust. A common solution to this problem is to use a parchment-lined cake pan instead of a traditional pie dish. This method not only makes it easier to remove the pie but also simplifies the cleaning process. When preparing the dough, it is important to generously flour the surface and the dough itself before rolling it out. Once the dough is rolled out, it can be transferred to the pan and gently pressed into the edges. The excess dough should be trimmed and folded under to create a smooth edge, which can then be decoratively crimped.
| Characteristics | Values |
|---|---|
| Dough preparation | Chill the dough for an hour or two, but preferably longer |
| Dough size | For a standard-size pie tin, trim the dough into a 12-inch circle |
| Rolling the dough | Use a rolling pin, pressing down lightly and moving from the center outward. Re-flour the counter and the dough as needed |
| Transferring the dough | Fold the dough loosely into quarters and unfold it into the pie pan, or roll it around the pin and unroll it in the pan |
| Trimming the dough | Trim any ragged edges about 1/2" larger than the rim of the pie plate |
| Folding the dough | Fold the excess dough under, so that the pie dough becomes the size of the pan. If making a double-crust pie, wait to fold the excess under until the top and bottom lids are sealed |
| Crimping the dough | Form a "V" with your thumb and index finger and press the dough into this shape with the index finger of the other hand. Alternatively, use a fork to press down gently all around the edge |
| Docking the dough | Poke many little holes in the bottom of the crust and up the sides to prevent bubbling in the oven |
| Baking preparation | Freeze the crust until firm, then line with parchment paper and fill with dried beans or pie weights before baking |
| Baking temperature | Bake in a 350° F oven until the edges of the crust are set and no longer shiny |
| Baking cleanup | Remove the parchment and beans/weights, then brush the bottom of the crust and sides with a thin layer of well-beaten egg |
| Pan preparation | Lightly flour the bottom of the crust before putting it in the form. If using a glass pie dish, wash it in the dishwasher and rub a thin layer of lard on the glass |
| Alternative method | Bake the pie in a parchment-lined cake pan instead of a greased pie dish for easier slicing and cleanup |
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What You'll Learn
Roll out the dough to 12 inches
To roll out the dough to 12 inches, you will need a rolling pin and a flat, floured surface. It is important to ensure your dough is soft enough to roll out. If your dough has been in the fridge, let it sit on the counter for 10-15 minutes to soften.
Now, place your rolling pin horizontally across the centre of the dough. Begin rolling upwards, pressing the rolling pin away from you in one even stroke. Stop before you reach the edges, leaving about a 1/4-inch gap. Next, lift the pin, rotate the dough 1/8 of a turn (between 1 o'clock and 2 o'clock), and roll upwards again. Continue this process of rolling upwards and rotating the dough 1/8 turns until the dough is about 1/8-inch thick and 12 inches across. If you want to be precise, you can measure the thickness by stacking two quarters next to the dough—this is roughly equivalent to 1/8 of an inch.
If your dough starts to stick to the surface or rolling pin, sprinkle more flour onto the sticky spots. You can also place the dough in the refrigerator to chill for a few minutes if it becomes too soft and difficult to roll. It is okay if your dough is not a perfect circle—once you get it in the pie plate, it won't matter.
Once the dough is rolled out to the desired size, brush away any excess flour. Then, fold the dough in half and brush away more flour. Finally, fold the dough in half once more so that it is now in quarters, and brush away any remaining flour.
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Line the pie pan with parchment paper
Lining a pie pan with parchment paper is a great way to avoid direct contact with the pan, especially if it is made of aluminium. This method can also make it easier to lift the pie out of the pan, although it may need extra support.
To line a pie pan with parchment paper, first cut a piece of parchment paper to size. You can do this by placing your pie pan upside down on the parchment paper and tracing a circle around it with a pencil. Cut the circle out, making it slightly smaller than the outline—about half an inch smaller in diameter. This will ensure that the paper fits snugly inside the pan.
Next, place the parchment paper circle inside the pie pan. If you are concerned about the pie sticking to the paper, you can lightly grease the paper with butter, shortening, or vegetable oil. This step is optional, especially if your pie dough already contains butter, as this will help prevent sticking.
Finally, transfer your pie dough into the pan. You can do this by rolling the dough around your rolling pin and then unrolling it into the pan, or by folding the dough loosely into quarters and unfolding it into the pan. Gently press the dough into the pan, making sure it is centred, and fold any excess dough under so that it fits the size of the pan.
If you are making a double-crust pie, you may need to wait to fold the excess dough under until after you have sealed the two crusts together. Once your pie is baked and cooled, you should be able to lift it out of the pan by gently pulling up on the parchment paper. As mentioned, you may need a second pair of hands for this step, and the pie may need additional support underneath to prevent it from collapsing.
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Trim the dough to fit the pan
Trimming the dough to fit the pan is a crucial step in pie-making. It ensures a neat and tidy edge to the pie crust, and helps create a consistent thickness throughout the dough, allowing for even cooking. Here is a detailed, step-by-step guide to achieving a well-trimmed pie dough:
Firstly, it is important to work with precision. For a standard pie tin, you will need a 12-inch circle of dough. Using a ruler or a bowl with a 12-inch diameter as a guide, trim your pie dough into the desired size with a knife. This initial step ensures you have the correct amount of dough to work with and that it will fit neatly into your pie pan.
The next step is to transfer the dough to the pan. Some people suggest rolling the dough around a rolling pin and then unrolling it into the pan. Alternatively, you can fold the dough loosely into quarters and then unfold it into the pie pan, ensuring it is centred. This method helps avoid any stretching or pulling of the dough, which can affect the thickness and structure.
Once the dough is in the pan, gently ease it into the corners and press it down into the bottom edges. Use your fingertips or a small ball of scrap dough to push the dough into position, ensuring it fits snugly. At this stage, you want to create an even overhang of dough around the rim of the pan. Aim for a consistent overhang of approximately one inch.
Now it's time to trim! Use a sharp knife or kitchen shears to cut away any excess dough, maintaining the even overhang. For a single-crust pie, simply trim the dough to leave a neat one-inch overhang. If you are making a double-crust pie, you will need to wait to trim the excess until after you have sealed the top and bottom lids together.
Finally, you can finish the edge with a decorative touch. For a single-crust pie, pinch or press a decorative border into the rim to prevent the dough from slipping into the pan during baking. A classic ""fluted" edge is created by pressing the dough between your fingers, forming a scalloped pattern. For a double-crust pie, you can simply press the edges together using your fingertips or the tines of a fork after sealing with water, milk, or egg wash.
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Fold excess dough under, then crimp
Once you have fitted the pie dough into the pie dish, you can trim the excess dough. It is recommended to leave around a half to one and a half inches of dough overhanging. You can use a knife or kitchen shears for this step. If you are making a double-crust pie, you can trim the excess dough after adding the filling and top pie crust.
The next step is to fold the overhang back over and pinch it to create a compact edge. For a double-crust pie, roll and pinch the top and bottom crusts together.
Now, you can crimp the edges decoratively. First, fold the excess dough under by pressing it gently into the pan, ensuring it is centred. You should have about half an inch of overhang around the pan, which you will fold under so that the pie dough fits the size of the pan.
If you are making a double-crust pie, wait to fold the excess under and crimp the edges until you have sealed the top and bottom lids together. To create a traditional decorative crimp, form a "'V'" with the tips of your thumb and index finger of one hand, and press the dough into this "V" with the index finger of your other hand. Repeat this process around the rim of the pie pan.
You can also get creative with any leftover scraps of dough by using a pie punch or cookie cutter to add decorative shapes on top of your pie.
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Grease the pan with butter or shortening
Greasing a pie pan is a simple process, but it's important to do it right to avoid affecting the texture of your pie crust. You can use either butter or shortening to grease your pie pan, and both will effectively prevent your pie from sticking to the pan. However, there are some key differences to keep in mind.
Butter can add a desirable flavour to your pie, especially if it's a sweet baked good. On the other hand, shortening is pure fat, so it won't add any extra flavour. Butter also contains some water, which may not be desired, and it burns or browns more easily than shortening. If you decide to use butter, it's important not to use too much, as it can change the texture of your pie crust. A light coating should be enough to do the trick.
To grease your pie pan with butter, you can use the wrapper from the stick of butter and rub it all over the surface of the pan. Alternatively, open the end of the stick of butter and rub it liberally onto all surfaces of the pan, including the corners. You can use your fingertips or a small piece of parchment paper to spread the butter into tight spaces.
If you prefer to use shortening, vegetable shortening is a popular choice among bakers due to its higher fat content, which provides a better barrier between the pan and your baked goods. This makes it easier to release your pie from the pan. To use shortening, take a small piece of parchment paper and scoop out the vegetable shortening. Then, rub it into the pan, ensuring that all surfaces, including corners, and tight spaces, are thoroughly covered.
Remember, the most important thing is to follow the recipe. If your recipe specifies a particular method of greasing the pan, it's best to follow those instructions for optimal results.
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Frequently asked questions
To put a rim in a pie pan, roll out your chilled pie dough on a floured surface, then trim the dough into a circle that is roughly half an inch larger than the rim of your pie pan. Transfer the crust to the pan and gently press it into the edges. Fold the excess dough under to create a smooth edge, then crimp the edges decoratively with your fingers or a fork.
For a standard-size pie tin, trim your pie dough into a 12-inch circle. You can use a ruler or a bowl with a 12-inch diameter rim as a stencil.
Some people suggest rolling the dough around a pin and then unrolling it into the pan. Alternatively, you can loosely fold the dough into quarters and unfold it into the pie pan.
You should aim for about a half-inch overhang around the pan. Fold this excess dough under the pie crust so that it fits the size of the pan.
It is not necessary to grease the pie pan. However, some sources suggest lightly flouring the bottom of the crust before putting it in the pan. If your pie pan is made of glass, you can rub a thin layer of lard on it if it has been washed in the dishwasher.
