Question: What is the best dish to cook a pie in?

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

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 dish to make a pie in?

Here are the best pie plates we tested ranked, in order:

  • Emile Henry Pie Dish.
  • USA Aluminized Steel 9″ Pie Pan.
  • Le Creuset Heritage Pie Dish.
  • Williams-Sonoma Goldtouch Nonstick Pie Dish.
  • Pyrex Easy Grab 9.5″ Pie Plate.
  • Wilton Recipe Right 9” Pie Pan.
  • Farberware Baker’s Advantage Ceramic Deep Pie Dish.

What pan Do you bake pie in?

A standard pie pan is a 9-inch round, so your best bet for skillet pie success is with a 9-inch cast-iron skillet. A 10-inch skillet will also work—just make sure you have enough crust to cover the bottom and sides. Any larger and your bake times will be off, resulting in burnt crust or underdone filling.

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What’s the best kind of pie pan?

The Best Pie Pans of 2021

  • Best Overall: Williams Sonoma Goldtouch Pro Nonstick Pie Dish at Williams-Sonoma. …
  • Best Budget: Lindy’s Stainless Steel 9-Inch Pie Pan at Amazon. …
  • Best Metal: USA Pan Bakeware Aluminized Steel Pie Pan at Amazon. …
  • Best Glass: Pyrex 9-Inch Glass Pie Plate at Amazon. …
  • Best Disposable: …
  • Best Deep Dish:

Can you use a Pyrex dish for a pie?

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.

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.

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

They will help to thicken the liquid in the filling so it doesn’t seep into the pie crust and make it soggy.

7 Tips to Help You Avoid a Soggy Pie Crust

  1. Use less water. …
  2. Blind-bake your crust. …
  3. Fight the puff a better way. …
  4. Egg wash. …
  5. Seal your crust with chocolate. …
  6. Drain the fruit. …
  7. Use thickeners.
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Do I need to grease a ceramic pie dish?

Prepare the pie pan

For most pies, use a glass, ceramic or dull-finished metal 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.

What is a deep dish pie plate?

A pie pan, often called a pie plate, pie dish, or pie tin, is a round, shallow, slope-sided dish with a flat or fluted rim to hold the edge of a pie crust. … 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.

What can I use instead of pie pan?

5 Other Pans to Bake a Pumpkin Pie In

  • 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. …
  • Tart Pan. A tart pan is my favorite substitute for a pie pan, especially if it has a removable bottom. …
  • Springform Pan. …
  • 13×9 Pan. …
  • Muffin Pan.

Do you need a pie dish to make a pie?

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 I use a square pan for pie?

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.

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