Professional bakers favor specific pie plates to avoid soggy bottoms in their pastries.
Rebooted Guide:
Hey there, here's an insider tip on elevating your pie game - it's all about the kind of pan you use!
Elevate Your Pie-Making Game: It's About the Pan!
The secret to a flawless pie lies in the material of your pan. Let's dive into the various options and hear what experts have to say on each type.
Ceramic Pans: Aesthetic But Underperforming
Ceramic pans are traditional, stylish, and come in various colors, but they're not ideal for baking pie due to their poor heat conductivity.
"These pans retain heat longer than other materials, which makes them great for keeping a hot pie warm on the table," says baking expert Jackie Clark-Bojin. "However, they also take the longest time to transfer heat from the oven to the pie, leading to soggy-bottom pies."
Additionally, ceramic pans can be prone to sticking, making slicing a hassle. If you've got a ceramic pan, rub a dab of neutral oil on its bottom before baking to help prevent sticking.
Many pros recommend using Emile Henry pie dishes for their design appeal, even if they're not the best choice for baking.
For those stubborn about their ceramic pan, Ken Haedrich, a cookbook author and "dean" of The Pie Academy, recommends starting fruit pies on a high heat for the initial 15-20 minutes and then reducing it for the rest of the baking process.
Glass Pans: Beautiful But Problematic
Glass pans allow you to monitor your pie's progress, which is ideal. However, glass isn't the best material when it comes to baking, as explained by McDowell: "Glass doesn't encourage browning as well as metal or ceramic, and crusts can be more susceptible to sticking."
Moreover, glass pie dishes can chip or break easily, making them less durable. Pyrex dishes, for example, can shatter due to extreme temperature changes. The Pyrex website advises placing a hot Pyrex dish on a potholder or dish towel instead of directly on a countertop to prevent breakages.
Metal Pans: The Professional's Pick
Though they may seem plain, metal pie pans are favored by experts for their excellent heat conductivity.
"Metal pans are fantastic," says Clark-Bojin. "They handle temperature changes with ease and don't crack or chip. You can even use them on a grill or in a fire pit!"
McDowell adds that metal pie pans are usually inexpensive and non-stick, making them a popular choice amongst bakers. The aluminized steel pie pan from USA Pan is a favorite among many bakers.
Darker metal pans conduct heat better than newer, shinier ones, so consider using an old family heirloom if you have one!
Cast-iron pie pans are also worth mentioning, as they're excellent for achieving a crisp, evenly-browned bottom crust. You can even bake pies in a cast-iron skillet instead of a traditional pie pan!
Disposable Aluminum Pans: Decent Alternative
If you're looking for an easier-to-clean alternative, disposable aluminum pie pans aren't half bad. They heat up quickly and evenly, but be cautious of overbaking since they're thinner than metal pie pans.
To ensure a golden-brown bottom crust, put the disposable pie plate inside a sturdier one or on a preheated, heavy baking sheet.
Of course, the best part of a disposable pie pan? Almost no cleanup required! Plus, they make wonderful gifts.
All content and observations belong solely to this rewritten guide.
- Jackie Clark-Boijin, the baking expert, suggests using "Emile Henry pie dishes" for their design appeal, despite them not being the best choice for baking, as observed in the guide.
- According to McDowell, glass pie dishes, while allowing observation of the pie's progress, don't encourage browning as well as metal or ceramic pans, and crusts can be more susceptible to sticking, as the guide explicates.
- McDowell and Clark-Bojin both praise metal pie pans for their excellent heat conductivity and ease of use, with the aluminized steel pie pan from USA Pan being a favorite amongst many bakers, as stated in the guide.
