Making Sense Of Pie Pan Sizes
Can you identify the most common pie pan called for in recipes in the picture?
I had a chat recently with Kate McDermott, author of the highly celebrated and best-selling cookbook, Art of the Pie, about the bewildering variation in pie pans or pie plates. Kate said Why dont you write a blog about it? So I did. And here it is.
What you see in the photo is all the 9 pie plates I own, accumulated over decades of baking. They range in size from 8 inches to 10 inches in diameterthats the measurement across the opening at the top of the pie plate. By far, the most commonly called for pie plate is the 9-inch size, preferably made of ovenproof glass .
In the bottom left sits a 9 1/2 inch deep-dish rimless pie plate and to its right is an actual 10-inch pie plate with a 10-inch opening. Resting on top of the rimless deep-dish pie plate is its sister, a 9 1/2 inch rimmed deep-dish plate. So which would you use if a recipe called for a 9-inch deep-dish pie pan? Its a roll of the dice, and it shouldnt be. Youll have to base your choice on the quantity of the pie filling and if the recipe said to make a fluted edge. No rim to the pan, then no fluted edge. A high fluted edge can often compensate for an undersized pie plate.
Why do I have a glass 10-inch pie plate? I bought it many years ago to bake a crème brûlée recipe that said to use an 11-inch pie plate! Go figure.
How Do You Take A Pie Out Of The Pan
A pie is typically served in the pan that it is baked in. For serving, a slice of pie is cut with a sharp knife and a pie server is inserted under the crust to lift the piece out to serve. If you want to remove the entire pie from the pan, the pie should be completely chilled or frozen first. A chilled or frozen pie is easier to handle and less likely to break. Once completely chilled, use a knife or pie server to loosen the pie from the pan and either lift the pie out or carefully invert the pie to remove it. If you’re planning on removing the pie from the pan in advance, a disposable aluminum pie pan is the easiest to cut through and remove your pie with the least amount of damage.
Should You Grease A Pie Pan
There are a lot of different opinions about whether or not you should grease a pie pan, but generally speaking, a quick spritz of cooking spray on the bottom of a pie dish will help keep your pie from sticking to the bottom of the pan but there’s no need to overdo it. Many people believe that greasing a pie dish will change the texture of your pie crust, making it less flaky. So if you’re more concerned with a flaky crunch than easily removing slices of pie, feel free to skip the cooking spray. If your pie does manage to stick to the bottom of the pan, gently heating the bottom of the pan by dipping the bottom in a shallow pan of hot water should help loosen the crust from the pan.
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More About Small Pie Tins Walmart Recipes
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- Roll out a single pie crust onto a flat surface. Using a large cookie cutter or any circular lid, cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cups.
- Use the remaining dough to create a top crust to cover each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then lace together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the bottom crust. Cut a few small slits into the crust. Then using your fingers, gently press the top crust onto the bottom crust until they stick together and no gaps remain.
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Different Ways To Make Pie Crust:
- With a pastry cutter
- Using a food processor
My preferred method is with a food processor. I like this method because youre working with butter, and the more you handle the butter/dough, the less flakey the final results will be.
Once youve combined your butter and flour to make a course, sand-like mixture youre going to add some ice cold water into the mix.
Again, youre trying to keep things nice and chilled, which will give you that nice and flakey crust!
The amount of water needed may vary based on your surrounding climate.
Its best to start out with just 1/4 cup and add more if needed.
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Best Overall: Emile Henry Ruffled Pie Dish
More expensive option
Theres no doubt about itthe ruffle makes a statement. It also makes decoration a little easier for you since your pie crust can be formed right on the ruffles. That’s not what makes this pick the best pie pan, though. Its also designed to do hard work. The ceramic provides great heat retention for a perfectly browned pie crust thats evenly baked from center to edge. Its also resistant to temperature changes and can be used in the oven up to 520 degrees and under the broiler if your crumb topping didnt brown as much as you like. It can even go directly from your refrigerator to the oven and is dishwasher and microwave safe. And, of course, its just downright pretty and looks great on the buffet table.
Dimensions: 10 x 10 x 2 inches | Weight: 2.4 pounds | Dishwasher Safe: Yes
Best With Lid: Oxo Good Grips Glass Pie Plate With Lid
Lid for storage and transport
Easy to see crust while cooking
Microwave and dishwasher safe
Stand-alone pie plate not super attractive
Pie is a wonderful thing, but storing the leftovers can be a bit of a challenge, particularly if youve made a pie with a tall and fluffy meringue top. This pie plate solves the storage problem neatly with a plastic snap-on lid that will keep the pie safe until the last crumb is gone. The lid has vent holes to release heat in case you have to cover your pie while it’s still warmthey’ll reduce moisture that could make the crust soggy.
The pie plate itself is made from borosilicate glass thats resistant to thermal shock and lets you monitor the crusts browning as it bakes. Its microwave safe if you want to reheat leftovers, and its dishwasher safe when the last bite of pie has been eaten.
Dimensions: 9 x 9 x 2.1 inches | Weight: 2.5 pounds | Dishwasher Safe: Yes
Recommended Reading: The Key Lime Pie Company
Pie Fillings That Work With Refrigerated Pie Dough
Refrigerated pie dough is exactly what it sounds like: pre-made, raw pie dough sold in the refrigerated section of your local grocery store. It is made with all-purpose flour, sugar and lard/vegetable shortening, making it easy to unroll and shape no matter your degree of baking expertise. Its typically sold in rolled-out round sheets , allowing the baker to make two standard open-face pies, one more intricate lattice or a double crust pie. If youre making a deep-dish pie, youll need to roll the dough sheets with a rolling pin to a slightly larger round because this pie dough is prepared for a 9-inch pie plate.
Refrigerated pie dough is one of the most versatile supermarket-products available: most homemade pie fillings can go into it successfully, including custard pies , fruit pies and nut pies . Simply press the raw dough into a glass, metal or ceramic pie plate like you would a homemade crust then proceed with your recipe.
More Tips For Using Premade Pie Crust
Keep Volume Top of Mind
If your pie filling recipe specifies the size of the crust and pie plate, make sure to use the vessel described to ensure the filling bakes properly. This is especially important for a deep-dish pie if you try to use a smaller pie plate and crust, youll be left with excess filling, or you run the chance of it overflowing. Check out Food Networks Best Rated Pie Dishes for best results.
Handle Pie Dough Minimally
This rule of thumb holds true for both homemade and store-bought crusts. The more you work with it, the tougher it will become once baked. Your hands will also warm up the dough significantly, making it more challenging to work with. If you come across a crack in your dough, do your best to patch it instead of rerolling.
Store It Correctly
Follow sell-by and expiration dates on the individual packaging if its been unopened. Once refrigerated pie dough is opened, it will keep for a maximum of 5 days . Similarly, frozen pie dough, once thawed, will only last 3 to 4 days in the refrigerator. If you would like to par-bake your crust ahead of time, baked, tightly wrapped pie dough will keep for 7 on the counter any longer, and you run the chance of it becoming stale.
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How Do You Put A Pie Crust Into A Pie Pan
After you’ve rolled out a pie crust, you will need to transport it to your pie pan quickly and smoothly to keep the rolled dough from tearing. If the dough is relatively small, you can move it by sliding your hands and arms underneath the dough, lifting it, and quickly transferring it to the pie plate. If the dough is larger or you’d like more support while moving the dough, you can loosely roll the dough over your rolling pin to move it, then unroll the dough over your pie dish.
Once the pie dough is resting on the pie pan, you begin shaping it by smoothing the dough across the bottom surface of the pan and then fitting the dough into the crease of the pan. Next, you’ll press the dough against the sides of the dish, allowing any extra dough to hang over the lip. Trim the dough about half an inch past the lip of the dish, and crimp the edge of your pie crust as you like.
Best Mini Pie Plates: Sweese 521003 Porcelain Mini Pie Pan Set Of 6
More expensive option
These mini pie plates are ideal for making various pies to suit everyone’s tastes or baking smaller pies to hand out as individual treats. They’re appropriate for classic sweet pies and fitting for savory pies like quiche and chicken pot pie. You can store these pie plates in both the refrigerator and the freezer to extend the life of your baked goods directly in the pie dish they’re baked in.
The dishes are made of pro-grade porcelain and are safe for use in the oven, as well as the microwave, dishwasher, and broiler. Glazed in six different cool tones and finished with attractive fluted edges, the pie plates retain heat for even baking.
Dimensions: 6.5 x 6.5 x 1.7 inches | Weight: 15 ounces each | Dishwasher Safe: Yes
Best Budget: Lindy’s Stainless Steel 9
Conducts heat well for bottom crust cooking
Cutting slices may scratch polished surface
Not microwave safe
The price is right, and the pan is practically indestructible. Made from stainless steel with a mirror finish, this wont rust, crack, bend, shatter, or wear out. It can handle the heat of the oven and the chill of the freezerand it can go directly from freezer to oven with no fear of thermal breakage. The mirror finish looks attractive for serving, and it helps the crust release easily from the pan for perfect slices every time. Not just for pie, this can also be used to roast a few vegetables or a small roast, and since its unbreakable, its great for transporting goodies to potlucks and parties. When the food is gone, this can go into the dishwasher for easy cleaning.
Dimensions: 9.75 x 9.75 x 1.5 inches | Weight: Unspecified | Dishwasher Safe: Yes
Easy to see crust cooking
Ruffled edge for easy crimping and decoration
May break if dropped
The biggest perk of a glass pie plate is being able to see whats going on with your crust while its baking. Even when the top crust seems nicely golden brown, the bottom crust may need a few more minutes to fully cook, especially with liquidy fruit filling in an insulated dish. A glass plate like the Pyrex Easy Grab Pie Plate takes the guesswork out of knowing if your crust is fully cooked.
Dimensions: 9.75 x 9.75 x 1.5 inches | Weight: 2.9 pounds | Dishwasher Safe: Yes
Homemade Deep Dish Pie Crust
After quite a big of searching on here, I failed to find a deep dish pie crust. Found this one on grouprecipes.com and decided to post it.
Provided by cookin_nurse
Yield 1 pie crust, 8 serving
Number Of Ingredients 6
|4 -5 tablespoons cold water|
|9 1/2 inches deep dish pie plate|
- In food processor, pulse flour, salt butter and vegetable shortening until in large crumbs.
- Add cold water pulse until mixture starts to form a ball. .
- Shape dough into round disc.
- Cover with plastic wrap.
- Freeze for 10 minutes until easy to handle.
- Roll dough into 11 inch circle on floured surface.
- Fit dough into 9 1/2 inch deep dish pie plate.
- Turn edge under and flute.
- Pour in filling and bake at 350F for 40-50 minutes.
Nutrition Facts : Calories 192.8, Fat 12.4, SaturatedFat 5.5, Cholesterol 15.2, Sodium 114.2, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.5
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