So I have a slight pie problem. Well, a pie plate problem, to be more specific. Including the gorgeous, 9-inch custom engraved glass pie plate I received for Christmas, my collection is now up to eight dedicated pie-holding vessels. And they each have a place in my kitchen.
Pie plates are generally made from one of three materials: glass, metal or ceramic. All of those behave somewhat differently in the oven, and each has its pros and cons.
Tempered glass pie plates — think of that classic and well-used Pyrex dish that’s been in the family for years — are solid, all-around performers, but with a few catches.
The glass heats reasonably fast in the oven, allowing butter to melt quickly and provide enough steam to create respectable flaky, well-browned layers. But if you’ve ever blind-baked a crust in glass, you’ve probably seen this happen: Glass is super slick, and the dough struggles to cling to the surface, resulting in a crust that shrinks away from the edges.
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Lining the crust with foil and dropping in pie weights can help hold the dough in place. Many people use dried beans rather than dedicated pie weights. Personally, I keep a jar of old pennies around for the task.
Thin metal pie plates — you’re most likely to find aluminum with a nonstick coating in stores these days — heat the quickest and give crusts the best browning. Sometimes that’s ideal, especially for quick-cooking pies made with pre-cooked fillings or cooking blind- or par-baked crusts.
The downside? Well, for starters there’s a risk of burning the crust of any kind of pie that needs a long time to bake, such as a pie made with fresh slices of raw apple that take time to soften. And that nonstick coating doesn’t take kindly to knives, meaning it’s likely to get damaged when you’re cutting a slice.
Ceramic pie plates certainly look the best. They are sold in an wide range of colors and sport elegant fluted edges — and usually have a price tag to match those fetching charms. They generally tend to be a bit deeper as well. This makes them ideal for larger pies — and you can bring them to the table in a dish that’s stylish and showy.
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But because ceramic plates are so much thicker than their glass and metal counterparts, they tend to heat much slower. This means the bottom of of your crust may never brown up as nicely or develop the same kind of flakiness as in glass or metal.
Whatever type of plate you chose, bear this in mind: Every pie is perfect, and nobody’s going to turn down a freshly baked slice.
If you’re craving a wholesome and healthy meal to nosh on before that pie hits the table, we’ve got your back. This week we’ve been cooking from a collection of new health-focused cookbooks to ring in the new year on a lighter note. Consider any of the following recipes before digging into that delectable dessert.
Recipe: Black-Eyed Pea Salad with Peaches and Pecans
Recipe: Roasted Sweet Corn Soup
Recipe: Straight Fire Mac and Cheese
Recipe: Broccoli Salad with Pickled Cranberries and Herb Yogurt Dressing
Recipe: Alfredo Cauliflower Casserole
pstephen@express-news.net | Twitter: @pjbites | Instagram: @pjstephen
The Link LonkJanuary 02, 2021 at 05:00PM
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Paul’s Cooking Tips: Everything you need to know about pie plates - San Antonio Express-News
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