Professional bakers prefer using rimmed pie plates to avoid soggy pastry bottoms in their pie recipes.
Let's level up that pie-baking game, homeslice! The secret to an award-winning pie lies not just in the filling, but in the trusty vessel that holds it all together. Might as well dive into the different types of pie pans and sneak some pro tips from the masters of the pie world.
Get Your Pie Game on Point: The Importance of Choosing the Right Pan
The pièce de résistance of your pie doesn't stop at the ingredients; the type of pan you use can make or break your baking usually unthought-of endeavor. What's the lowdown on the materials and professional insights that will make your pies turn heads?
Ceramic Pans: Great in Looks, Terrible in Performance
Ceramic and stoneware pans, with their array of colors and designs, are often the eye-catchers. They're traditionally pleasing, but as pie experts will tell ya, they're the recipe for a soggy-bottomed disaster.
"With their fabulous insulation properties, ceramic pans hold heat for a long time, keeping a warm pie cozy on the table," said pie expert Emily Clark-Bojin. "However, this very quality makes them lousy heat conductors, taking an eternity to heat up, making them the biggest culprits for soggy crusts."
Another pitfall of these bad boys is their tendency to stick, so prepare for a tough fight when slicing your pie smoothly. If you're stuck with a ceramic pan, actress Olivia Wilde's favorite Emile Henry pie dish will do the trick. Or, use a bit of neutral oil on the bottom to minimize stickiness, but not the sides, or you'll end up with an oil-slicked pie.
Glass Pans: The Double-Edged Sword
Transparent glass pie dishes could have been pie perfection if it weren't for a few setbacks. On the plus side, they let you observe your creation as it bakes, pie-curious-style. However, glass doesn't encourage browning as well as metal or ceramic, and the crust may stick more often.
"Glass isn't the best at baking pies since it doesn't brown as evenly as metal or ceramic," says baker Erin McDowell. "While I still love glass for the eye-opening lesson, it doesn't compare with metal or ceramic for pie-baking excellence!"
Additionally, glass and ceramic pans can prove to be fragile and prone to breaking, especially when subjected to extreme temperature changes. The Pyrex website advises placing a hot Pyrex dish on a potholder or dish towel to avoid breakage. Baking expert Kate McDermott has had glass pie plates shatter due to thermal shock, so consider yourself warned.
Metal Pans: The Unsung Heroes
Ah, metal pie pans! They may seem unassuming, but professional bakers swear by them.
"Metal pans are magic," Clark-Bojin says. "These workhorses are the perfect heat conductors, handling temperature changes like a boss. They can withstand being thrown into a fire pit or BBQ grill, and they won't crack or chip if dropped. They're versatile, non-stick, and can be found at an affordable price."
McDowell points out that metal pie pans are less likely to stick than other materials, and they're also a wallet-friendly choice. The aluminized steel pie pan from USA Pan earns rave reviews from both McDowell and pie master Ken Haedrich.
"This pan is a favorite of mine and my go-to recommendation for my pie classes," Haedrich says. "The thick metal ensures even heat distribution and a beautifully browned crust."
McDermott leans towards darker metal pans for better heat conductivity, so if you've inherited an old metal pie plate from your grandma or can find a vintage one, go for it!
Durable cast-iron pie plates are another option that offers excellent non-stick properties and even brown bottom crusts. Just remember, treating yourself to a cast-iron skillet can be a decent substitute for a cast-iron pie pan.
Disposable Aluminum Pans: Not Shabby
Disposable aluminum pans often get a bad rap, but let's be real: they're not all that bad. They're thinner, so watch out for overbaking, but they do a fair job of evenly baking the crust, and they're non-stick.
"If you're concerned about their stability with a dense pie filling, you can use a disposable aluminum pie plate inside a sturdier one, or set it on a preheated heavy, dark baking sheet for a beautifully browned bottom crust," says McDowell. "And who doesn't love the convenience of an easy-to-clean, disposable pan? Plus, they're perfect for gifting pies!"
So there you have it, folks! Remember, when choosing a pan, opt for metal whenever possible, and if you must go ceramic, take precautions to prevent sticking and soggy bottoms. Happy baking!
Reviews have been edited for length and/or clarity.
Enrichment Data:
- Professional bakers and pie experts often prefer metal pie pans for several reasons:
- Heat Conductivity: Metal pans, particularly those made from tin, aluminum, or stainless steel, conduct heat efficiently. This ensures that the crust bakes evenly and crisps nicely, which is crucial for achieving a flaky texture and preventing sogginess[2][3].
- Stoneware and ceramic pans are more commonly used for dishes that benefit from slow heat release, such as casseroles[1][3].
- Thermal Shock: Glass and ceramic pans can be prone to breaking when subjected to extreme temperature changes[2].
- Browning: Metal pie pans tend to brown crust evenly, while glass and ceramic pans may not[3].
Choosing the appropriate pan is essential in creating an award-winning pie because it significantly affects the baking process. Metal pie pans, favored by professional bakers, are exceptional heat conductors and offer excellent non-stick properties. If a ceramic or stoneware pan is used, take precautions to prevent sticking and avoid those materials' tendency to produce soggy crusts. Glass pans can be problematic due to uneven heat distribution and sticking issues, despite their transparent nature that allows observing the baking process. Disposable aluminum pans are not shabby, with decent non-stick properties and even crust baking, but proceed with care due to their thinness, which can lead to overbaking.
