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Crimping the edges is great for pies that have a top crust and a juicy filling, such as blueberry pie. It’s also how we seal the edges of hand pies, like these chocolate hand pies and apple hand pies. I use this method again for tightening up the edges of butternut squash tart, and for these homemade turnovers. This is my favorite blueberry pie recipe, and what I show in the video tutorial below. You can use these pie crust-shaping techniques with your favorite pie dough recipe or store-bought pie dough. I always use and recommend my favorite recipe for homemade pie crust. I also have an all-butter pie crust recipe you can try. If you’re making a double-crust pie, you can do this after you add the filling and top pie crust. (Here’s my how to lattice pie crust tutorial.) I especially love fluting the edges of a one-crust pie, like a coconut cream pie or a quiche, because it’s a way to add a little flair without a top crust design.
After you fit the pie dough into the pie dish, use a sharp knife or kitchen shears to trim the excess pie dough overhang. I like to keep around 1.5 inches of dough overhanging. You can do this before or after you add your pie filling; it really doesn’t make a difference. If you’re making a double-crust pie, you can do this after you add the filling and top pie crust. (Here’s my how to lattice pie crust tutorial if you’re interested.) Most pie pans are 9 or 10 inches in diameter, but there are also models in between, which is a good compromise for any standard-size pie. A 2-inch-deep pie plate works best for double-crust pies and single-crust pies with a generous filling. A 1.5-inch-deep pie plate can be used both for double-crust and single-crust pies. After you fit the pie dough into the pie dish, you can trim the excess pie dough overhang. I like to keep around 1.5 inches of dough overhanging. Now you can do this before or after you add your pie filling; it really doesn’t make a difference. I use either a knife or kitchen shears for this step. The perfect pie dish does exist – you just need to work out which one is right for you. Finding your ideal match will all come down to what you’re planning to use it for. Like to create wonderful pies featuring flaky puff pastry? Or maybe potato-topped pies are your favourites? There’s guaranteed to be a pie dish to suit all of your cravings. If easy cleanup is an important consideration, choose a pie pan that can be put in the dishwasher over one that requires hand-washing.You don’t need any special tools (though I’m not sure a fork really counts as a special tool, LOL), just your hands. Actually, you only need 3 fingers! NOTE: If you’re making a pie that requires blind-baking the pie crust, such as pumpkin pie or banana cream pie, you’ll crimp or flute the edge of the pie crust and bake it before you add the filling. Whether you’re making a double-crust fruit pie like apple pie, cherry pie, strawberry rhubarb pie, caramel pear pie, peach pie, or blueberry pie; or a single-crust cream pie like pumpkin pie, banana cream pie, fudge brownie pie, coconut cream pie, lemon meringue pie, French silk pie, or even quiche, learning these easy crust-shaping techniques is essential for baking a homemade pie you’ll be proud to present. If you bake pies to give to others or take to events regularly, it might be worth it to buy a handful. They're sturdier and more attractive than disposable pie pans while still being lightweight, but you haven't lost much of an investment if the pan doesn't get returned to you later on. We baked both a delicate coconut cream pie and a hearty apple pie in this dish, and were impressed with the results of both pies. We immediately noticed that the tight fluting around the edge makes a great guide for a consistent finger-crimped pie crust. The coconut cream pie released cleanly and evenly from the plate in perfect slices, while both the top and bottom crusts of the apple pie cooked all the way through.
Brush the edges, as well as the top (if using a double-crust pie) with egg wash. If making a sweet pie, and to add a little sparkle and crunch, you can sprinkle the dough with a little coarse sugar. Rather than discard any scraps of pie dough, try using a pie punch or cookie cutter to add decorative shapes on top of your pie. See this pie crust designs tutorial for more ideas. Donna Currie has written for The Spruce Eats since 2016. A seasoned recipe writer and gadget tester, she also wrote the cookbook Make Ahead Bread. Any special features that set the pan apart, including handles, lids, size, transparency, or aesthetic design.Whichever edge you have, fluted or crimped, don’t forget to brush the top crust and edges with egg wash before baking. Egg wash is simply an egg mixed with a little milk or water, and it gives the crust a gorgeous glossy sheen, and helps to develop that rich golden-brown color you want.
Make the pie dough: Prepare and chill your pie dough for at least 2 hours. If using the linked recipe, prepare pie crust through step 5.
This pie pan is freezer-safe for prepping ahead, and it’s microwave-safe for reheating leftovers. Hand washing is recommended, but the ceramic glaze releases food easily for simple cleanup. We noticed a few light marks on the surface of the ceramic from cutting pie slices (and eating a few forkfuls straight out of the pan), but all of the marks washed off easily with soap and water. 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. Pies baked in metal pie pans usually cook faster than in ceramic and glass pans. Because metal conducts heat faster, the outside of the pie is likely to cook faster than the inside of the pie, which is most noticeable when cooking custard pies. The crust is also likely to brown faster in a metal pie pan, sometimes requiring you to cover the rim of the crust with foil when baking especially large pies, like apple pie, that take longer to bake. Pies baked in ceramic and glass plates tend to cook uniformly across the pie, since the pie plate provides more insulation than metal and heats up at the same speed as the pie filling. Pies may take anywhere from a few more minutes to half an hour longer to cook all the way through compared to metal plates. 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. For beginners, this pie pan does a lot of the work for you when it comes to decoratively shaping your pie crust. This beautiful, fluted pie plate is part of cookbook author Rose Levy Beranbaum's line of baking gear. The ruffled edge easily gives your pie an artistic flair, even if you’re not good at crimping the crust or finishing it with a fancy edge. The flutes also let you lift the pan easily from below, so you won’t mess up the crust as you retrieve the pie from the oven. This pie plate can even be used under the broiler if your crumb crust is a bit too pale.
Pies, both sweet and savory, are usually served in the pan they were baked in. That’s why looks matter more for pie pans than for other baking pans. Many manufacturers offer different color options and attractive designs. We found that the Emile Henry ruffled pie dish was a perfect fit for almost any style of pie. Shallower custard pies that are made with a smaller pie shell won't look like they're being swallowed by the pan since there isn't a formal rim, and larger pies have plenty of room to grow. We also found that the dish has a whopping 6-cup capacity, meaning you can comfortably load your next apple pie up with well over four pounds of sliced apples.You use an egg wash often in baking, and not only for pies. I add it to stromboli, bread bowls, and even these homemade breakfast danish pastries. 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. Available in three colors, the retro design plays up the nostalgic feeling of a fresh-baked pie straight out of your grandma’s oven—which is really half the point of a comforting homemade pie in the first place. And if taken care of, it's likely that this pie dish might last generations and actually be someone's grandmother's pie dish one day. To crimp the edges of the pie, you just need a regular fork. Place your index finger on top of the fork, and press the tines down into the edges of the crust, continuing all the way around the pie crust. It’s that simple!
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