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Pie pans or pie plates come in different materials, sizes, and shapes. And while they may seem mostly decorative, they do have an impact on how a pie turns out.
“With enough skill and know-how, you can truly use any type of pie plate and bake a great pie,” said baking guru Erin Jeanne McDowell, the author of The Book on Pie.
“That said, for beginners and less frequent pie bakers, the wrong pie pan can definitely make your job harder!” she added. Some materials hold, distribute, and retain heat better than others, and they can subtly affect how a pie bakes.
“A well-chosen pie pan won’t make your lattice any tighter or your cutouts any prettier, but it will definitely have a big impact on the mouthfeel of the pie, and how pleasant it is for your guests to eat,” agreed Jessica Leigh Clark-Bojin, a professional pie artist based in Vancouver, Canada.
Some pans can trap moisture under the filling, leading to the dreaded soggy bottom, every pie baker’s nightmare.
“The secret to perfectly cooked pies is conducting as much heat to the bottom of the pie pan as possible, as quickly as possible,” Clark-Bojin said.
“We want that moisture to evaporate before it has a chance to soak into the bottom layer of dough,” she added. That way, the outcome is a perfectly crisp and flaky shell all the way through.
So, which kind of pan best achieves these optimal results for what Clark-Bojin calls us “mortal bakers?” In general, a 9-inch diameter is the standard size for a pie pan. Deep-dish pans hold more filling and may bake differently, but these are usually specified in a recipe.
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