What type of pie pans do you recommend for beginner bakers? Learn which type of pan is optimum for pies and pie crusts. The texture and consistency of a bottom crust can often make or break the quality of...
The texture and consistency of a bottom crust can often make or break the quality of a pie. Are there ways to ensure that bottom crusts are cooked all the way through and don't become a soggy bottom for the rest of the pie? There are ways, and baking supply expert Jennifer Bartos is offering the following advice. She's the owner and operator of the All in One Bake Shop. Bartos knows her pies!
"Shiny metal aluminum or stainless steel pans are the best in my opinion," Bartos says. "They are far more likely to let your crust brown a bit more."
The reflective surface of these types of pie pans lend to the browning and thorough cooking process. Bartos doesn't like dull finish pans and refuses to use glass pans. She doesn't like the way the crusts turn out when using these options.
"I swear by a shiny pan," she says.
Whether baking a pie as a dessert or a main course,such as beef or chicken,it is imperative that the bottom crust be as light and flaky as the top. This isn't always an easy feat, but by subscribing to Bartos' methods of choosing the appropriate pans, one of off to a good start.
Precooking the bottom crust for a few minutes prior to adding the filling can also aid the overall cooking process of the pie. Be sure to fill the piecrust with dry beans or marbles so the crust doesn't rise and become puffy prior to filling. This will only add to the sogginess of the bottom crust.
When trying this method, set the temperature to just slightly below what you'll actually bake the pie at. Watch the crust closely and keep it in the oven just until the texture starts to firm. Don't allow the crust to brown or even to become golden. This will result in overcooking and the bottom crust will turn out tough.
Shiny pie pans like stainless steel and aluminum are available almost anywhere and needn't cost a fortune to stock up on. Beware of poor quality pans that may rust. You'll wind up replacing them sooner, and won't reap the savings of having bought a lesser priced product. Cooks and bakers can never go wrong with stainless steel. Its heavy feel and durable quality can withstand almost anything,and most stainless steel pans last for years and years.
Bartos doesn't like glass pans, but they are inexpensive and long lasting options. It is very important when opting to use glass pans to be fully aware of the oven's temperature and watch the crust as it cooks. Never leave a timer set and return an hour later when making a pie in a glass pan.
New, earthenware-type pans are becoming popular. Some cooks like them and others don't. Their hefty cost would be enough to deter most beginner bakers and cooks from purchasing them as kitchen staples.
Have fun with pies. Purchase three or four of the type you can afford and learn the techniques of mixing and rolling out a light and delicate crust. Take extra care to cook the bottom crust so it won't be soggy. The rest is elementary! After all, isn't it supposed to be as "easy as pie"?
