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The Right Pie Pan for the Right Job

Remember the aroma of those beautifully flaky, melt-in-your-mouth pies from grandma’s oven? Maybe you’ve been trying to recreate that in your own kitchen but you’ve come up short with soggy crusts and burnt fluted edges. Your pie pan could be the culprit. Pie plates are generally made of metal, glass or ceramic. How do you which one you need? Maybe you need one of each or perhaps you're a one pie kind of baker. Here's a break down to help you choose the right pan for the right job.

Metal
These are lightweight, inexpensive and last forever. They heat up and cool down quickly. The drawback to metal is that it can heat unevenly, however you can even the score with a sturdy, good quality pan. We love this one for it’s great heat circulation and easy-to-lift features. The pebbled bottom construction gives you a perfectly baked crust. And it's pretty!

Glass
Glass pie plates retain and distribute heat evenly. A great feature is the visual take on how your pie crust is baking. They’re high heat conductors so turning the temperature down a notch is recommended. Keep in mind that your crust will continue to cook for a few minutes when removed from the oven. Pies baked in glass pans tend to shrink a little so allow a little extra dough for your fluted edges.

Ceramic
These are handsome looking pie pans available in a variety of colours and depths. They make a beautiful centrepiece for your dessert table. They have excellent heat retention and baking pies evenly. They’re more expensive, and generally thicker than metal or glass. When using ceramic pans, leave your pie in the oven a few minutes longer than you would for metal or glass to compensate for the thickness of the pan.

Know Your Oven
Does it have hot spots? Rotate your pie periodically during baking to ensure heat consistency. Is the temperature accurate? Use an oven thermometer if you’re unsure. If your top pie crust is browning too quickly, cover it with foil or a handy dandy pie crust shield


Happy baking!