Butter Your Pie Pan: The Secret To Perfect Pastry

Whether or not you should butter your pie pan depends on the type of pie you are making and the type of crust you are using. For most pies, it is recommended to use a glass, ceramic, or dull-finished metal pie pan. The shiny metal pans keep the crust from browning properly. If you are using a glass pie pan, reduce the oven temperature by 25 degrees. For a tender, flaky pie crust, do not oil or grease pie pans. Greasing the pan will change the texture of the crust. However, if you want to remove the pie from the pan for serving, lightly grease the pie pan with pan release or lightly spray it with cooking spray before lining it with the pastry.

Glass, ceramic or dull-finished metal pie pans are best

Glass, ceramic, or dull-finished metal pie pans are best for achieving a well-baked pie with a golden crust.

Glass pie pans are a good option for bakers who want to monitor the browning of their crust. Glass heats up slowly and evenly, allowing for a consistent bake. It is also relatively inexpensive and lightweight. However, bakers should be cautious when handling glass pie pans, as they can shatter if exposed to quick temperature changes.

Ceramic pie pans are typically made of porcelain or stoneware, and they heat up slowly but retain heat well. They come in beautiful colours and shapes, making them a great option for table presentation. Ceramic pie pans are often more expensive and heavier than glass or metal pans, so they may be more challenging to get in and out of the oven.

Dull-finished metal pie pans are recommended over shiny metal pans, which can interfere with the browning of the crust. Metal pie pans are a low-cost, durable option that heats up and cools down quickly. They are also lightweight and safe to use across a range of temperatures, making them a good choice for bakers who like to prepare their recipes in advance.

Ultimately, the choice of pie pan material depends on personal preference and the specific recipe being used. Each type of pan has its advantages and disadvantages, but all can be used to create delicious pies with golden, flaky crusts.

Don't grease the pan

While some sources suggest greasing your pie pan, others advise against it. Greasing the pan can change the texture of the crust, making it slightly rougher.

If you are making a pie with a flaky crust, it is best not to grease the pan. Pie and tart doughs are already heavy on butter, so greasing the pan can alter the texture of the crust as it bakes. The butter will melt and turn to steam, browning the bottom of the crust and making it crispy. Adding more grease can change this process, so it is best to avoid it.

If you are making a pie with a shortcrust, you may want to grease the pan, especially if you plan to remove the pie before serving. However, this is not always necessary.

For pies with a flaky crust, it is better to avoid greasing the pan, as this can affect the texture and browning of the crust. Instead, focus on getting the right ingredients and technique to ensure your pie turns out perfectly.

Tips for a Perfect Pie

• Use high-quality ingredients: Choose top-quality flour and fat, such as well-known brands of butter or shortening.
• Fat equals flakes: A higher ratio of fat to water will result in a flakier and more tender crust.
• Don't skip the chill: Refrigerate the crust for about 30-40 minutes before baking to give the gluten a chance to relax and the fat to harden, which will result in superior flakiness.
• Choose the right pan: Use a dark-colored pan, such as a dull metal pie plate, or a cast-iron skillet for a well-browned bottom crust. Avoid shiny metal pans, as they can prevent the crust from browning properly.
• Roll the right way: When rolling out the dough, start at the center and roll outward towards the edges, giving the crust a quarter-turn every few rolls. This will align and strengthen the gluten without making the dough tough.
• Avoid overworking the dough: Handle the dough as little as possible to prevent it from becoming tough.

By following these tips and avoiding greasing the pan for flaky crusts, you'll be well on your way to baking a perfect pie.

Keep the dough cold

Keeping the dough cold is essential to achieving the perfect pie crust. Here are some tips to ensure your dough stays cold:

Cold Ingredients

The colder the ingredients, the better. All ingredients, including flour, should be ice-cold before mixing. This is especially important for fats such as butter, lard, and vegetable shortening, which should be chilled or even frozen before use. Professionals recommend that pie dough should never get warmer than 60°F (15.5°C).

Chill Your Tools

Make space in the fridge or freezer for your mixing bowl, bench scraper, and baking vessel. When a recipe calls for water, use icy-cold water.

Chill the Dough

Give the dough ample time to chill throughout the process. You can chill the dough in the fridge for at least an hour or even freeze it for up to 20 minutes. This will help keep the fat cold and ensure a flakier crust.

Work Quickly and Efficiently

Get your flour and water measured before the butter comes out of the fridge, and work quickly to prevent the butter from warming up.

Chill the Dough After Rolling

Ideally, your dough should still be cold after rolling. If it has warmed up, chill it in the fridge or freezer until it's firm and cold to the touch before baking.

Chill the Baked Pie

Even after baking, it's beneficial to keep the pie cold. Allow the pie to cool completely before cutting into it to prevent the filling from running.

Chill the Dough Overnight

For the best results, chill your pie dough overnight. This resting period allows the dough to relax, making it easier to roll out, and gives the flour time to hydrate fully.

By following these tips and keeping your dough cold, you'll be well on your way to achieving that coveted flaky, tender pie crust.

Use a rolling pin

Rolling pins are an essential tool when it comes to making a pie. They are used to roll out the dough and create a smooth, even base for your pie filling. Here are some tips and tricks for using a rolling pin to create the perfect pie crust:

• Choose the right rolling pin: While personal preference plays a role, a French-style tapered pin or a dowel pin are generally considered the best options for pie dough. A tapered pin offers more control and precision, while a dowel pin excels at creating an even crust.
• Prepare your dough: Before rolling out your dough, let it rest on the counter for a few minutes or use your rolling pin to give it a few thumps. This process, known as "waking up the dough," makes it more pliable and flexible, which is essential for easy rolling.
• Flour your work surface: Make sure your work surface and rolling pin are lightly floured to prevent sticking. However, be careful not to use too much flour, as this can dry out your crust.
• Roll with precision: When rolling out your dough, always start from the center and work your way outward. Give the dough a quarter-turn after each roll to ensure even thickness. Avoid back-and-forth or side-to-side rolling, as this can make your crust tough.
• Maintain the right temperature: Keep your dough cool throughout the rolling process. If it becomes too soft, place it in the refrigerator to chill for a few minutes.
• Use the right technique: When transferring your dough to the pie pan, fold it in half, and then in half again to create a quarter. Brush away any excess flour and gently unfold the dough over the pie pan. Ease the dough into the pan, making sure it fits loosely and comfortably without stretching or pulling.
• Trim and crimp: Once the dough is in the pan, trim any excess dough, leaving a 1- to 1 1/2-inch overhang. Roll the excess dough underneath, creating a neat edge. You can then crimp the edges by pressing them with your thumbs and index finger or using a fork to create a decorative pattern.
• Chill before baking: Before baking, chill your pie dough in the refrigerator for at least 30 minutes to an hour. This helps the gluten in the dough relax, preventing shrinkage during baking.

Roll from the centre

Rolling the dough is a crucial step in making a pie. Here is a detailed, step-by-step guide on how to roll the dough from the centre:

• Before rolling the dough, ensure that it has been properly chilled. The ideal temperature for the dough is when it is pliable and flexible. You can use a rolling pin to gently tap the disk a few times to achieve this.
• Prepare your work surface by lightly dusting it with flour. Also, lightly flour the rolling pin and your hands, and sprinkle some flour on top of the dough.
• Place the rolling pin at the centre of the dough and use gentle-medium force to press straight forward and roll the pin towards 12 o'clock. Remember to lift the pin up before reaching the edge of the dough.
• Once you have made one pass with the rolling pin, lift the dough and rotate it by 1/8 turn in a clockwise direction.
• Place the rolling pin back at the centre of the dough and roll it forward until you are about 1/4 inch away from the edge. Then, lift the dough, spin it by 1/8 turn, and continue this process.
• Keep rolling the dough outward from the centre, giving it a quarter-turn after every few passes. Ensure that you always roll in a singular stroke towards 12 o'clock and avoid back and forth or side-to-side rolling.
• Continue rolling and rotating the dough until it is about 1/8 inch thick and 2-3 inches larger than your pie plate.
• If the dough starts to stick, sprinkle some more flour on the sticky spots or on the rolling pin.
• Once the dough is rolled out to the desired size, use a pastry brush to remove any excess flour.
• To transfer the dough to the pie dish, generously flour the rolling pin to avoid sticking, then carefully roll the dough around the pin. Starting at the top of the pie dish, slowly unroll it, centring it in the dish.
• Use your fingers to gently press the dough into the pie dish, ensuring that you do not pull or stretch it. If there are any tears or holes, patch them with extra scraps of dough.

Frequently asked questions