The biggest perk of a glass pie plate is being able to see what’s going on with your crust while it’s baking. Even when the top crust seems nicely golden brown, the bottom crust may need a few more minutes to fully cook, especially with juicy fruit filling in an insulated dish. A glass plate like the Pyrex Easy Grab Pie Plate takes the guesswork out of knowing if your crust is fully cooked. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using. Standard pie pans usually don’t provide dense slices of pie; the slices are more like slabs. Deep pie pans are great for baking fruit pies that will have more fruits in every slice. You can also use deep pie pans for baking apple pies, rhubarb pies, blueberry pies, etc. Mini pie pans While depth refers to the height of your pie pan, width refers to the circumference of your pan. It means how big your pie pan is. Your recipe determines the width of the pie pan you should buy. For instance, if you are looking to bake a mini pie, six-inches wide pans are good.

Before cooking items that may release liquid (including fat, food juices, or moisture from frozen foods) in your Pyrex® glassware, add a small amount of liquid to cover the bottom of the dish before you put it in the oven. This serves to minimize any potential sudden temperature change that may occur as the food releases liquid. Once a Pyrex® dish is already hot, do not add liquid to it (for example, by basting with liquid not already in the dish). Adding liquid to hot glass may compromise the product’s strength, potentially resulting in breakage. After researching the top-selling and highest-rated pie pans in every style and material currently on the market, we tested and evaluate each of these options side-by-side. The pans were used to test several different types of pies, from blind-baked shells to custard pies, crumb crust pies, and large double-crust fruit pies. We paid special attention to:

How thoroughly the crusts cooked in each pan during pre-baking, as well as completely raw double-crust pies. We judged doneness based on the final crust color, crispness after the pie cooled completely, and how well the crusts sliced and released from the pans. Additionally, we noted if the crusts cooked at the same rate as the fillings, or if either needed additional time. Always try to choose a baking dish or pan with the same volume that's called for in your recipe. The depth of the baking vessel can vary, but a dramatic difference can cause issues. Too shallow a depth, and the mixture may overflow. If the baking pan is too deep, pastries may not brown properly, or the sides of a cake may end up higher than the center. Sugar– Sugar sweetens the pie filling. You can actually use white granulated sugar or brown sugar here. I typically use white sugar so the apple and spice flavors really shine.

There are different sizes of pie pans available in the market. What you choose depends on factors such as the number of servings, recipe, etc. Before you buy a pie pan, read the details on it to know the size. Standard-depth pie pans Think of the Baker's Advantage Deep Dish Pie Plate as the Emile Henry's more affordable (and nearly identical) American cousin — and a very good deal. Made in the USA from high-quality stoneware, it has the same pretty ruffled rim, colorful outer glaze (though in fewer hues), and careful construction as its French counterpart. Indeed, weighing in at 2 lbs. 11 ounces unfilled, it feels even heftier in the hand. That weightiness can translate to longer cook times — because the pan heats evenly but quite slowly, it is sometimes necessary to add as much as a third to a half more oven time to recipes to achieve thoroughly baked results. But keeping those adjustments in mind, the results using Baker's Advantage were predictable and appealing: blind-baked crusts turned out evenly browned and with little shrinkage, apple pies stood tall and burnished gold. The size of a pie pan affects the results you get when baking your pie. As such, you should choose a pie pan of the perfect size. Type of Pan

Not for use other than as directed below and in the accompanying products Safety and Usage Instructions. Bake: Bake the apple pie until the crust is golden brown, and the filling is bubbling through the vents, about 1 hour. Baking the pie at an initial high temperature helps set the crust. After about 25 minutes, reduce the oven temperature as the recipe card instructs below.

The final products were admittedly very cute, and fun to share. Three pie plates use about the same amount of filling as one full-sized pie, so all six pie plates would equal about two full-sized pies. Each mini pie served two people who really like pie, but we imagine it could also serve three to four people who just want a bite of pie. To get the perfect pie crust, you have to be deliberate about the size of the pie pan you choose. Wrong pie pan sizes will ruin your efforts. Here are some of the things that should determine your pie pan size: Pie recipe We measured the diameter of each pan from the inner edge of the rim and found that the Lindy's pan isn't a true 9-inch pan, but comes close at 8.5 inches. You'll want to keep that in mind when making pies, as you'll probably use slightly less filling than a recipe calls for. It produced a perfectly par-baked shell in less than 25 minutes at 350 degrees Fahrenheit. The custard pie that we baked came out smooth and creamy without overcooking, scrambling, or uneven browning. Unfortunately, cutting slices of pie directly in the pan can leave marks on the bottom of the pan, but it doesn't detract from its overall functionality. Any special features that set the pan apart, including handles, lids, size, transparency, or aesthetic design.

You can find pie pans from 4 inches to 16 inches in diameter, with depths of between 0.75 inches and 2.5 inches; 9 inches is the standard size for pie pans. These measurements are taken from the outside of the top of the pan. The most common depth for a regular pie pan is approximately 1.5 inches, and for deep-dish pie pans, the most common depth is 2.25 inches. For pie pans that don’t last a lifetime, replace them when they no longer work as they should, and you can’t re-season them to their original state. Using them when their use has expired can contaminate your pie or make it turn out badly. Besides, your old pans can serve other purposes outside the kitchen. Summary Glazed in six different cool tones and finished with attractive fluted edges, these pro-grade porcelain pie plates retain heat for even baking. If the blue tones don't match your kitchen's aesthetic, the set is also available in white. We baked both mini pumpkin pies and apple pies in the pans and found that the crusts cooked just as evenly as the pies we made in full-sized pie plates. It took just as long to par-bake shells in these plates as it does in regular-sized pie plates, but it took slightly less time to bake the filled pies. The pumpkin pie took around seven minutes less than a full-sized version, while the apple pie was about 10 minutes less. Eggs: A main ingredient in any baked cheesecake! Careful not to over-mix these, and be sure to add them right at the end.