changing size of pie plate = ?? baking time
6 years ago
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6 years agoRelated Discussions
RECIPE: pre-baking pie crusts
Comments (11)Roll your crust thinner. In my experience a butter or lard crust cooks better. Also...if your crust has browned on the edges but not completely cooked on the bottom, pop it into the microwave for a minute. It is possible to cook the crust entirely in the microwave ( in a glass pan of course) but foil and beans won't work to keep the crust in place as it warms.... Are you taking the weights and the foil out of the crust after 10 minutes or so and then baking without the weights? The weights and foil keep the bottom from baking. You may have to cover the edges with foil when you put it back to bake the bottom. But remember, that even though the crust is baked to perfection, sitting for 24 hours with a wet filling or more will make the crust a little soggy. But I think rolling your crust thinner and returning to the oven after it's set without the weights should give a nice crisp crust. Linda C...See MoreRecommendations for non-glass pie plates and casserole pans?
Comments (11)My favorite pie pans are deep dish Pyrex pie plates, and I've never had one break, unless I drop them on the floor. I also have a very nice Emile Henry stoneware pie plate that David/Lakeguy gave me as a gift, and I love it. I have a Pfaltzgraf stoneware pie pan too, which I don't like as well, the shape of the rim is wrong. I did have silicone bundt pan and casserole but didn't like them. The bundt pan stuck like crazy and the stuff is too "flexible" to handle when it's full of hot food. The smaller muffin cups were much better and when I checked on-line, most people said the small silicone baking pieces worked well but the larger ones did not, so watch the size if you go that way. I have Kaiser and Chicago metallic square cake pans, both are very nice, and I have ceramic and stoneware casserole dishes and a bean pot, at least 40 years old and still going strong, but I usually make something like shepherd's pie in the Chicago Metallic 9 inch pan because it's the deepest one that's not too big. I have Kaiser tinplate (tin plated over steel) pie pans that are easy to clean and make a great crust but they aren't as deep as I like pie plates to be. My favorite pie pan, though, is still Pyrex deep dish... Annie...See MoreTime To Make My Birthday Pie/Dessert - Any Suggestions?
Comments (21)Thank you again for all the recipes and well wishes. As long as berries are in season, I will continue to try them out. We have a parade of guests scheduled to visit through Labor Day who will be grateful to sample them ;) I ended up going with Olychick's Fresh Raspberry Glacé Pie. I had a barely-worked, perfectly crimped crust in the pie pan ready to chill before baking. I tipped it sideways over the sink to brush off a tiny bit of flour that was on it and..plunk..it plopped out of the plate. I made a quick save & caught it in my hand but reworking it back onto the plate made it look less than perfect. Nonetheless, it was delicious and met with rave reviews from my family who came to celebrate!...See MoreWhat kind of pie plate to use?
Comments (28)There are many, many pie bakers who use the enamel clad pie dishes both here in Australia and in the UK for baking savoury and sweet pies. These pie tins are available in supermarkets and are usually white with a blue rim, though not always. I did a little search around and found out there is a large price differential between UK and Aust enamelled pie dishes and the ones sold in USA. It seems that perhaps the US ones must be of a thicker steel which would explain the price increase however, I don’t see this as necessary for a pie. It’s not really a serving dish but can be. I would post photos but am unable to at present, just comes up with the little blue question mark....See More
6 years agoroxanna7 thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m
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