Pie Pans: Grease Or No Grease?

Whether or not to grease a pie pan is a contentious issue in the baking world. Some sources claim that you generally do not need to grease a pie pan, as homemade pie crusts are mostly butter, so the pie dough creates its own grease while baking in the oven. However, other sources suggest that it is a good rule of thumb to always grease your pie pan, especially if it is made of a porous material like unglazed ceramic, to prevent the crust from sticking. If you are using a store-bought pie dough sheet or a crumbly crust like a graham cracker crust, greasing the pan is recommended to prevent sticking. The type of pan you are using may also be a factor in whether or not you should grease it. Metal pans, for example, are thinner and get very hot, resulting in a golden-brown crust, while ceramic pans are thicker and better suited for pies with longer cooking times.

The pros and cons of greasing a pie pan

Greasing a pie pan is a controversial topic in the baking world. Some people swear by it, while others believe it is unnecessary and can even ruin your pie. So, what are the pros and cons of greasing a pie pan?

Pros of Greasing a Pie Pan:

• Prevent Sticking: The main advantage of greasing a pie pan is to prevent the pie crust from sticking to the pan. This can be a common problem, especially with certain types of pie pans, such as unglazed ceramic or enamel pans. By greasing the pan, you create a barrier between the crust and the pan, making it easier to remove the pie without sticking.
• Ease of Removal: Greasing the pan can make it easier to remove the pie from the pan in one piece. This is especially helpful if you want to transfer the pie to a prettier dish for serving.
• Better for Certain Crusts: Some types of pie crusts, such as tart crusts, graham cracker crusts, or store-bought unbaked pie dough sheets, tend to be crumbly and benefit from the extra grease to prevent sticking.

Cons of Greasing a Pie Pan:

• Soggy Bottoms: The biggest concern when greasing a pie pan is the risk of creating a soggy bottom crust. Adding too much butter or oil to the pan can affect the texture of the crust, making it greasy and soggy instead of flaky and crisp.
• Not Necessary for Most Pie Crusts: Homemade pie crusts are usually made with a high proportion of butter, so the pie dough creates its own grease while baking. Therefore, greasing the pan is often unnecessary and can do more harm than good.
• Can Affect Crust Colour: Greasing the pan can also affect the colour of the crust. A well-greased pan may prevent the crust from browning properly, resulting in a paler crust.
• Potential for Over-Greasing: When using non-stick spray, it is easy to apply too much grease, creating puddles of oil that can affect the texture and taste of the crust.

In conclusion, whether or not to grease a pie pan depends on several factors, including the type of pie pan, the recipe, and the type of pie crust being used. Always refer to your recipe for specific instructions, and when in doubt, err on the side of caution and avoid greasing the pan unless necessary.

How to grease a pie pan

Greasing your pie pan is not always necessary, but it can make it easier to remove the first slice of pie and prevent the crust from sticking to the pan. The type of pan you are using will determine whether or not you should grease it.

If you are using a glass pie pan, it is recommended that you do not grease it. However, if you are using an enameled pie pan, it is a good idea to grease it first because the enamel is not a non-stick surface. To grease an enameled pie pan, you can use a pastry brush to brush room temperature butter on the inside of the pan thoroughly. Some recipes may also call for dusting some flour over the butter to ensure the crust does not stick.

If you are using a thin, aluminum pie pan, it is recommended to double up and use two pans to ensure more even cooking. Dull metal pie pans are better than shiny metal pans because shiny pans can prevent the crust from browning properly.

For cast-iron pans, it is recommended to use a well-seasoned 9" to 10" skillet. Cast iron conducts heat extremely well, so placing it on the lowest rack of your oven will result in a wonderfully browned bottom crust.

The best types of pie pan to use

The best type of pie pan to use depends on the type of pie you want to bake, your budget, and the importance of aesthetics.

Metal Pie Pans

Metal pie pans are typically made of aluminum or stainless steel and are the best conductors of heat, helping you achieve a crispy crust. They are also durable and can withstand extreme temperatures without shattering. However, dark metal pie pans can conduct heat too well, resulting in over-browned crusts. Non-stick coatings on metal pie pans can also be easily damaged when slicing into pies and are not suitable for crumb crusts as the slippery surface causes the crust to slip down the sides.

Glass Pie Pans

Glass pie pans are moderately priced and allow you to monitor the browning of the pie crust as they are see-through. They are also versatile and suitable for all types of pies. However, glass is a poor conductor of heat, which can result in a less browned crust. Glass pie pans are also more fragile and can shatter if they are not made of borosilicate glass and subjected to extreme temperature changes.

Ceramic/Stoneware Pie Pans

Ceramic or stoneware pie pans are beautiful and impressive, making them perfect for serving pies at the table. They distribute heat evenly and maintain heat well, making them suitable for delicate pies. However, they are often poor conductors of heat, which can result in under-baked crusts. They are also more expensive and delicate than metal pans.

Disposable Pie Pans

Disposable pie pans are convenient, especially if you are gifting a pie or taking it to a party. They are typically made of aluminum and can bake a decent pie crust. However, they are not very sturdy and are not environmentally friendly.

How to avoid a soggy bottom

A soggy bottom crust is a common problem when baking pies, but there are several steps you can take to achieve pie crust perfection. Here are some tips to prevent a soggy pie crust and create a golden-brown, flaky masterpiece:

Choose the Right Pan

Select a glass pie plate or a metal pie plate with a dull finish. Glass heats up gradually and allows your crust to bake evenly, while metal, especially aluminium, heats up quickly. Using a darker-coloured pan is also recommended, as a light-coloured, shiny metal pan will produce a lighter crust.

Blind Bake Your Crust

Blind baking is a technique where you partially or fully bake the pie crust before adding the filling. This helps the crust to bake evenly and prevents a soggy bottom. First, place the dough in a pie plate and flute the edges. Line the unpricked shell with foil and fill with dried beans, uncooked rice, or pie weights to prevent the crust from puffing up. Bake at 450°F for 8 minutes, then remove the foil and weights and bake for another 5-6 minutes until dry and crisp.

Brush Your Pie with Egg Wash

Once you've pre-baked your pie crust, brush the bottom and sides with an egg wash and reheat at 400°F for 4 minutes. This creates a seal between the crust and filling, ensuring your crust stays crispy and golden.

Add an Extra Filler (Optional)

After pre-baking and sealing your crust with egg wash, you can add a dry ingredient such as cornflakes or breadcrumbs to act as an extra barrier before adding the rest of the filling.

Create Slits for Double-Crust Pies

For double-crust fruit pies, cut slits in the top crust to allow steam to escape. This prevents moisture from building up and creating a soggy crust. You can also use a pie bird, which has a hollow centre, to allow steam to escape.

Bake on a Lower Rack with a Baking Sheet

Line a metal baking sheet with parchment paper and place your pie on it. The metal baking sheet will help to evenly brown the bottom of the pie crust. Baking your pie on the lowest rack in the oven is crucial for achieving a perfectly browned crust.

Grease Your Pan

It is generally recommended to grease your pie pan, especially if it is glass, to prevent the crust from sticking. Use a pastry brush with room-temperature butter to thoroughly coat the inside of the pan. You can also dust the pan with flour after greasing to further ensure your crust doesn't stick.

Keep Moisture Out

Toss your fruit with sugar and let it sit to draw out the juices, then strain and discard the excess liquid. For double-crust fruit pies, be sure to cut a circle in the middle or slits in the top crust to create a vent for steam to escape.

Brush with Chocolate

Brush your fully blind-baked and cooled crust with melted chocolate before adding your filling. This tasty method not only adds a crisp layer to your crust but also a sweet bonus layer of chocolate!

Use Crust Dust

Crust dust is a simple and effective way to prevent a soggy bottom. Mix equal parts flour and granulated sugar, and sprinkle about 2 teaspoons into the bottom of your 9" pie crust before adding the filling. This mixture creates a barrier between the unbaked crust and juicy filling, helping to absorb excess moisture and protect your crust.

Tips for removing a whole pie from the pan

Removing a whole pie from its pan can be a tricky task, but there are several methods you can use to do so successfully. Here are some tips to help you remove a pie from a pan without damaging it:

• Use a pie knife or spatula: A pie knife or spatula is a great tool for removing pies from their pans. First, ensure your pie knife or spatula is clean and dry. Then, insert the blade of the pie knife or spatula into the edge of the pie and gently twist to loosen it from the pan. Once the pie is loosened, continue slicing or lifting around the edge until it is completely detached. Place the spatula under the pie and lift it out. If it's sticking, give the spatula a little twist to loosen it further.
• Use a knife and cutting board: Run a knife around the edge of the pie pan, being careful not to cut into the pie itself. Then, place a cutting board on top of the pie pan and flip it over. Gently tap the bottom of the pan until the pie falls out onto the board. If the pie is stuck, gently loosen it with a spatula.
• Use your hands: Start by running a butter knife or offset spatula around the edge of the pie to loosen it from the pan. Then, place your hands on either side of the pie and gently lift it from the pan. If the pie is stuck, gently tap the bottom of the pan with your hand to loosen it.

Additionally, there are some general tips to make removing a pie from a pan easier:

• Use the right pan size: Ensure your pan is the right size for your pie. A pan that is too small will cause the pie to stick and be difficult to remove.
• Grease the pan: Grease your pan well with a non-stick cooking spray, butter, or flour. This will help the pie release from the pan more easily.
• Cook the pie properly: Make sure your pie is cooked correctly. A pie that is undercooked is more likely to break when you try to remove it from the pan.
• Use a metal spatula to loosen the edges: If the pie is stuck, gently run a metal spatula around the edge of the pie to loosen it from the pan.
• Invert the pan: Place a plate upside down on top of the pie pan and carefully turn them over together so that the pie is on the plate.
• Tap the bottom of the pan: Gently tap the bottom of the pan with your hand to help release the pie.

Frequently asked questions