Is it better to bake a pie in glass or metal pan?

Although metal pans conduct heat better, glass more than makes up for that because it is clear, so radiant energy can pass through the pan and help the crust bake. … That means that although glass takes slightly longer to reach the same temperature as the oven, it cooks crusts faster and darker.

What is the best pan to bake a pie in?

Do pies bake well in glass?

PRO: Glass heats at a slow, steady, and even pace, which promotes consistent baking and browning. The process might take a bit longer, but a perfectly baked pie is worth the wait! Plus, because glass is clear, you can see the browning through the bottom of the pan.

Should I Grease a glass pie pan?

Pyrex glass pie plates are the best choice for baking your pies, as this type of pie pan conducts heat evenly, which allows the bottom crust of the pie to bake thoroughly. … If using a glass pie plate, reduce the oven temperature by 25 degrees F. Do not oil or grease glass pie plates.

Why did my pie crust stick to the glass pie plate?

Another cause of this happening is when there is a crack in the pie crust and the filling leaks out, baking between the crust and the pan. … If you notice that the crust is trying to stick to the pan everywhere, then there’s a good chance that the pie crust is sticking because non-stick spray was not applied.

Can you use metal for pie?

In a pinch, metal can do the job, though. Some pie tins have a nonstick coating which can come in handy, although a properly baked pie should have a crispy, flaky, golden crust that slides right out of the pie dish whole, which would render nonstick obsolete.

What kind of pie pan is best for apple pie?

Like glass dishes, ceramic pie dishes conduct heat slowly and evenly, which helps yield uniformly golden crusts and thoroughly cooked fillings, even when making fruit pies, like apple, that require lengthy cooks to soften down.

What can I use if I don’t have a pie pan?

1. Cake Pan. An eight- or nine-inch cake pan is an easy pie pan substitute, as it has the same shape and volume as a pie pan. Be sure to line the bottom with a piece of parchment paper before adding the pie crust and blind-baking to make removing after baking easier.

How do you keep a pie crust from getting soggy on the bottom?

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

Do you spray glass pie pan before crust?

Prepare the pie pan

For a tender flaky pie crust, do not oil or grease pie pans. Greasing the pan will change the texture of the crust. If you want to remove the pie from the pie for serving, lightly grease the pie pan with Pan Release or lightly spray with cooking spray before lining it with the pastry.

What makes pie dough tough?

Pie doughs fail when they come out tough, not tender and flaky. Usually due to overworking, this can happen either during the initial mixing or during rolling and shaping. … Cold butter is a key to pie dough success. It should be straight-out-of-the-fridge-cold.

Can you put parchment paper under a pie crust?

Parchment is key to Susan Reid’s favorite method for pie crust (above). You’ll be amazed at how easy pie crust is with parchment as your partner. Pre-baking pie shells just became easy as, well, pie. … Remember to put the parchment paper under your pizza dough and the TOPPINGS on top, not the bowl!

Should you poke holes in bottom of pie crust?

Poke holes in the bottom of crust prior to baking. … This baking time is just for the crust, not a filled pie. However, the crust can be used for a filled by, the baking time will vary for each recipe. For a filled pie, do not poke holes in the crust.

Do you grease a ceramic pie plate?

When you are making a pastry of any kind, you shouldn’t need to grease your pan. You can spray a little bit of cooking spray but this is not usually recommended for ceramic pans and it’s also not usually necessary either.

What is the difference between a pie pan and a tart pan?

Deep-dish pie pans are 1-1/2 to 2 inches deep. The main difference between a tart pan and a pie pan is the shape and depth of the sides. A tart pan has straight sides (some fluted, some not) that turn out neat, more “professional” looking pastries than the slope-sided pie pans.

Do aluminum pie pans work?

One key to baking a great pie is having a foil pie pan. Whether you use glass or a sturdy metal pan, you need a pan that conducts heat well, and will hold up to any weighty filling you use. … In these cases using a disposable aluminum foil pie pan is a substitute that can work just as well.

Is stoneware good for pies?

Beautiful stoneware, lightweight aluminum, painted ceramic, you name it. And, while each turned out a gorgeous pie, not all produced an equally crispy crust. Very early on, I discovered that thick ceramic and stoneware turned out pale and greasy crust, even though my pies are baked for about 75 minutes at 400°F.

Is stoneware good for baking pies?

Delicious and tender pies are created from stoneware pots. … These pots retain moisture and create a flaky and flavorful crust for pies, as they absorb the oils from previous meals cooked and add to the current pie crust placed inside. A variety of pies, from sweet to savory, are created inside stoneware baking dishes.

Can you make pie without a pie pan?

If you don’t have a pie pan, you can use a cake pan for baking your pie. Cake pans are mostly made of aluminum and have more depth than a pie pan. They can hold the volume of a large pie and are good at baking the pie until doneness, no matter how deep the filling is.

Can you make a pie in a Pyrex dish?

Glass rules: Glass takes its time to heat and heats evenly which makes it a perfect candidate for virtually any pie you’re making. … Pyrex: Glass heats slowly and allows heat to build gradually and spread evenly, so my Pyrex tends to be my go-to plate. Bottom-crusts on fruit pies come out crisp and custards cook evenly.

How do you get a pie out of a pan?

Use a small, sharp, serrated knife.

Instead, I like something slightly larger than a paring knife. The serrated edge allows me to saw through the top crust (if applicable), without making too much of a crumby mess and makes sure the bottom crust is fully sliced before I try to remove the slice.

Should you Prebake pie crust?

Why should I pre-bake? Pre-baking is a must if you’re looking for a flaky pie crust. It’s especially helpful for recipes with a wet center. Recipes for most tarts, pies and quiches call for pre-baking to ensure that the final product doesn’t end up soggy.

Why does my pie crust not cooked on the bottom?

Custard and cream pies: a different solution

Prebaking — baking the pie crust before adding the filling — is your answer. Bake your crust, add the filling, and bake until the filling is done. I promise you, the crust won’t burn on the bottom, the filling will insulate it.

How do I make sure the bottom of my pie is done?

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

Can I use a metal pie pan instead of glass?

Although metal pans conduct heat better, glass more than makes up for that because it is clear, so radiant energy can pass through the pan and help the crust bake. Metal and ceramic pans impede this. … It helps the crust expand into the pie plate, he said, which is good no matter what your pie pan is made of.

Do you have to grease a glass baking dish?

Glass or dark-colored pans can cause the edges to overbake or even burn. Always grease the pan thoroughly with shortening, softened butter, or cooking spray. (Do this even if the recipe doesn’t specify.)

How do you keep rolling pie crust from sticking?

Until it’s nice and chilled. Again you really want to make sure that you’re keeping the butter cold

Why do you put vinegar in pie crust?

The Theory: Gluten formation is inhibited in acidic environments, thus adding vinegar or lemon juice to a pie crust will keep it more tender. The Fact: Gluten formation is actually improved in mildly acidic environments—down to a pH of around 6 or so.

Why should pie dough not be stretched when putting in pie?

Why is this important? Because pastry dough that’s stretched to fit a pan will try like heck to revert to its original size as it bakes. If you’ve stretched a too-small round of dough to cover the pan, it’ll most likely shrink down the sides of the pan, disappearing into the filling as the pie bakes. FAIL.

Is pie crust better with butter or Crisco?

The pros: Shortening has a higher melting point than lard or butter, so it’s easy to incorporate into pie dough and roll out. It’s also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.

Which side goes up on parchment paper?

The shinier or glossy side of the parchment paper will be the one coated with the silicon, so this is the side that should be coming into contact with your food (and should therefore be the side that goes up).

Should you Line a pie dish?

Don’t overfill your pie, it should come up to a centimeter or so below the top or the filling is likely to leak as it bubbles up during cooking. … To prevent a wet filling from making the pastry base soggy, preheat a baking tray and cook the pie on that – the extra heat will set the pastry faster.

What do you Line a pie plate with?

Crumple a piece of parchment into a little ball. Then, uncrumple it and use it to line the frozen crust. Fill the parchment with with dried beans or pie weights, if you have them. Bake in a 350° F.

What is fluting baking?

The process of pressing a decorative pattern in the top edge of a pie crust before it is baked. A pattern pressed into the piecrust edge is referred to as a fluted edge.

What does it mean to dock a pie crust?

Dear Edna: Docking is a term that simply means poking holes in the dough so that it does not puff up during baking. Crackers and flatbreads, unbaked pie shells and the like are docked so as steam builds up during baking, it has a means of escape, rather than causing the dough to rise.

How long and at what temperature do you blind bake a pastry shell?

Pre-Baking a Store-Bought Crust

Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.

Should I flour my pie pan?

If your pie dough is dusted lightly with flour from rolling it, that’s okay. … Non-stick spray, butter, or shortening in the pie dish, on the other hand, will prevent sticking — but since most pie and tart crusts are pretty heavy on the butter already, you shouldn’t need a lot of, if any, grease to get the job done.

How do you line a pie dish?

You press the pastry down the sides. And onto the base being careful not to stretch it. Using an

How do you pinch a pie crust?

Crust. Using a finger from your other hand push the dough from the outer edge between your inside

What makes a pie a pie?

A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. … Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open.

Can I use a springform pan instead of a tart pan?

What is this? If you have a spare springform pan laying around, you can consider using that as a replacement for your tart pan. The one difference that you will have to keep in mind is exactly how high up the crust should go in relation to the springform pan.

Is a pie pan measured from the top or bottom?

Whatever pie pan you choose, measure the inside rim-to-inside rim and make sure it’s exactly 9 inches. Then, measure inside the pan, from the rim to the bottom, placing the ruler flush against the angled side to make sure it measures between 1 ¼ and 1 ½ inches.

Can you use glass to bake pie?

PRO: Glass heats at a slow, steady, and even pace, which promotes consistent baking and browning. The process might take a bit longer, but a perfectly baked pie is worth the wait! Plus, because glass is clear, you can see the browning through the bottom of the pan.

What is the best pan to bake a pie in?

What is the best dish to cook a pie in?

Why did my pie crust stick to the glass pie plate?

Another cause of this happening is when there is a crack in the pie crust and the filling leaks out, baking between the crust and the pan. … If you notice that the crust is trying to stick to the pan everywhere, then there’s a good chance that the pie crust is sticking because non-stick spray was not applied.

Can you bake an apple pie in a metal pan?

I think metal pie pans are the best because they distribute the heat well, which, in turn, makes the pie shell nice and crisp. Sometimes I use glass or porcelain pans, but primarily for crumble pies that do not have a shell. … I usually bake pies at a high temperature to begin with and then reduce the heat.

Can you use a springform pan for a pie?

A pie pan is usually round with sloped sides and is relatively shallow compared to a cake pan, it often has a fluted rim to accommodate the crust. … Round 8-inch cake pans work best for baking pies because they can accommodate the volume of most pie recipes. An 8-inch springform pan also works.

Can I bake a pie in a square pan?

This is true! While every bite of pie is a delicious bite of pie, the bottom-outer-corner—filling and crust, combined on a fork—is the most delicious. … Keeping all other ingredients constant, you can substitute a square baking dish for a traditional pie pan, thus maximizing the dessert’s corner-making capability.

What is a 9 inch pie pan equivalent to?

How do you keep a pie from getting soggy on the bottom?

Why did my Pyrex dish explode?

When a Pyrex bowl is heated or cooled rapidly, different parts of the bowl expand or contract by different amounts, causing stress. If the stress is too extreme, the bowl’s structure will fail, causing a spectacular shattering effect.

Can you put a cold glass pie pan in the oven?

Why you can’t put cold Pyrex in the oven

That means that dramatic changes in temperature, like when putting a cold dish into a hot oven, were no match for the sturdy glass. … Instead of borosilicate glass, all Pyrex made since 1998 is made with soda-lime glass, which isn’t thermal-shock resistant.

Should you grease a glass pie pan?

Pyrex glass pie plates are the best choice for baking your pies, as this type of pie pan conducts heat evenly, which allows the bottom crust of the pie to bake thoroughly. … If using a glass pie plate, reduce the oven temperature by 25 degrees F. Do not oil or grease glass pie plates.

How do you cut a pie cleanly?

Step 1 — Place pie in the freezer for about 15 to 30 minutes to chill before cutting. The fruit pie should be well chilled, but not frozen. Step 2 — Use a long serrated knife to score the crust. Place the knife across the top of the pie and press gently to cut through the edge of the crust.

Do you take Pie Crust out foil?

If you want to use the shield right away, lightly crimp it over your uncooked crust. Then remove it with about 20 minutes to go in your bake time. You can also place the shield over your crust when it’s nearing that perfectly golden point. The foil will protect it for the rest of the bake.

How do I make my bottom pie crust crispy?

Bake your pie in the lower third of the oven. This will allow the bottom crust to become crisp while the top shouldn’t get overly browned. Brush beaten egg white or whole egg onto the sides and bottom of pie shells (for single-crust pies).

Should you poke holes in bottom of pie crust?

Poke holes in the bottom of crust prior to baking. … This baking time is just for the crust, not a filled pie. However, the crust can be used for a filled by, the baking time will vary for each recipe. For a filled pie, do not poke holes in the crust.

What does Prebake mean?

Definition of prebake

transitive verb. : to bake (something) in advance prebake a pie crust before adding the filling.

Why does my pie dough crack when I roll it out?

Chilled pie dough cracks when rolled out

Dough was too cold or not kneaded enough, making the edges of the dough disk ragged and dry. Also, the dough may not have rested enough to allow the flour to hydrate evenly. If there are many cracks and the edges seem dry, gather the dough into a ball.

Do you bake bottom pie crust first?

But the one surefire way to make absolutely certain your pie’s crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That’s right: bake the bottom crust first, before adding the filling.

Why does my pie crust not cooked on the bottom?

Custard and cream pies: a different solution

Prebaking — baking the pie crust before adding the filling — is your answer. Bake your crust, add the filling, and bake until the filling is done. I promise you, the crust won’t burn on the bottom, the filling will insulate it.

Can you bake pie in Pyrex?

Glass rules: Glass takes its time to heat and heats evenly which makes it a perfect candidate for virtually any pie you’re making. … Pyrex: Glass heats slowly and allows heat to build gradually and spread evenly, so my Pyrex tends to be my go-to plate. Bottom-crusts on fruit pies come out crisp and custards cook evenly.

What kind of pie pan is best for apple pie?

Like glass dishes, ceramic pie dishes conduct heat slowly and evenly, which helps yield uniformly golden crusts and thoroughly cooked fillings, even when making fruit pies, like apple, that require lengthy cooks to soften down.

Can I use a glass baking dish instead of metal?

Basically, glass transfers more heat than metal, and thus you need to lower your oven temperature by 25 degrees Fahrenheit when baking in a glass baking dish. Dark metal pans will also cook somewhat hotter than shiny metal pans, although not as much faster as glass pans. …

Does glass pan affect baking time?

Glass slows the flow of heat between the oven’s air and your batter, until the glass itself heats up. Then the glass retains heat far longer than metal will. Because of these properties, batter baked in glass often takes longer.