As King Arthur's expert bakers note , a quick spritz of cooking spray will make it easier to remove that first slice of pie, "especially if any sticky filling has seeped out and is acting like glue. Pie and tart doughs have so much butter in them that they almost self-grease as they bake.
The butter melts and turns into steam and browns the bottoms making them crispy. If you add more grease into that situation, the texture of your pie crust may change in the oven. So you definitely don't want to overdo it.
Tarts , which often bake in scalloped-edged pans with removable bottoms , and tend to have hard, crisp shells made from shortcrust pastry, are meant to be removed from their baking dishes before serving. Tart dough gets firmly pressed into the metal tins, making sure to form a hard right corner at the base and molding around all the sharp points of the sides.
Otherwise you risk the tart cracking and breaking when you try to take it out. Tart crusts often shrink slightly while cooking, the result of moisture evaporating — which is why you want to resist adding too much water to your dough. But if all goes well, your tart will shrink just enough to easily release from its baking vessel. Pies , have thinner, flakier doughs and bake in pans with smooth, gently sloped sides.
Pie crusts are less likely to shrink on you, because they're weighed down by filling or pie weights. They're also usually served out of the same dish they baked in, and are less at risk of cracking or crumbling.
Spraying your pie pan with cooking spray or greasing the pan might change the texture of the bottom of the crust , so if you're not going to remove the whole pie from the dish before serving and it doesn't have a sticky, messy filling, it's more than okay to refrain from greasing the pan.
NOTE: While shortcrust doughs are more common in tarts and flaky pastry dough is more common in pies, there are tarts with flaky pastry bases and pies made with shortcrust doughs. Always read your recipe carefully and consider 1 what the texture of the finished pastry will be and 2 the material of your pie dish to determine the best way to treat the pan to prevent sticking.
Whether you're making a pie or a tart, wait until it's completely cool before removing it from the dish. There are a lot of cooking sprays and non-stick sprays out there.
What should you use to grease your pie dish? Remember: Pie dishes come in all sorts of materials — ceramic, glass, aluminum, etc. The amount and type of grease you do or don't need , and the baking temperature can change based on the type of pie dish you're using.
It's always a good idea to double check what your particular pie dish needs before you start greasing up! Skip to content Prepare the pie pan For most pies, use a glass, ceramic or dull-finished metal pie pan. How do you keep pastry from sticking to a pie tin? Do you grease a pie pan before putting the crust in? How do you keep pastry from sticking to a pie dish? Do you grease pie pan before putting crust? Do you need to grease a pie dish? How do you stop pastry sticking to tin? How do you put pastry on top of a pie dish?
Should I grease a pie dish? Should you grease a pie pan? Should you Line a pie dish? How do you keep pastry from sticking to tin? Do you Line a pie dish with greaseproof paper? Should you grease pie dish? How do you bake with greaseproof paper?
Do you grease greaseproof paper? Whether you're a beginner, or a well-seasoned expert with braggin' rights at the Thanksgiving feast, I'm sure you'll find at least one "ah-ha moment" in the tips below. With just two ingredients flour and fat poised to make or break your crust, it pays to buy the best.
And as for fat: all butter and shortening are NOT created equal. Some less-expensive store brands have more water and less fat than the national brands, and they can make your crust stiff or leathery, rather than flaky. Our advice? Or find a store brand that works for you, and stick with it; don't dub around with cheap substitutes — especially when your Thanksgiving pie is on the line!
And which crust is "better" - one made with butter, or shortening, or a combination? See Butter vs. Shortening: the Great Pie Crust Bakeoff. Many pie bakers make the mistake of adding just a touch too much water, in an attempt to make the dough cohesive. Here's a tip: Once the dough starts to come together, dump it out onto a piece of parchment or waxed paper, and spritz any dry areas with a water bottle.
Pie crust is easiest to roll after about 30 to 40 minutes of refrigeration. Once you've shaped it into a disk, wrap it in plastic or waxed paper, and chill it in the fridge. If the dough has been refrigerated longer than that, give it about 20 to 30 minutes at room temperature to soften up, before rolling. Does your pie crust slide down the side of the pan as it bakes, or shrink away from the rim? The gluten in pie crust becomes elastic as you roll the dough — the more you roll, the more elastic it becomes.
If you fill the crust and put it directly into the oven, that elastic gluten pulls the crust away from and down the sides of the pie pan. The solution? This gives the gluten a chance to relax no shrinking or sliding ; and also hardens the fat superior flakiness.
So the crust is in the fridge — time for the sales pitch! Stick an apple on the prong, turn the handle, and less than 10 seconds later you have a cored, peeled, perfectly sliced apple. Makes cleanup a breeze. The one I use has measured circles marked on it, so you can roll your crust perfectly round, and to the exact right size.
Use it to pick up the crust as you roll, to sprinkle more flour underneath. Then use it to pick up the crust and gently lay it in the pie pan. OK, back to business. Be absolutely sure, when rolling out pastry dough, that it's sufficiently floured.
Take a giant spatula and, after every five or so strokes of the rolling pin, use it to lift the crust off the the counter or mat, and sprinkle more flour underneath.
That said — don't overdo the flour. Too much flour will make your crust dry. As you roll, use a pastry brush to brush off any excess. Does your rolled-out dough look like a relief map of Australia? It helps to start with a nice, smooth edge. Roll several times, until the edges are nice and smooth. Rolling dough into a smooth circle is much easier when you start with a smooth circle.
Why is this important? Did your grandma roll her rolling pin and roll back and forth, back and forth over pie crust dough? Best way to roll pie crust? Start at the center and roll outward, towards the edges, giving the crust a quarter-turn every couple of rolls. And if you're worried about the pin sticking to the crust, put a piece of parchment between the two; works like a charm! Now, on to the pan. If you're a pie baker who battles soft, white, flabby bottom crusts, try this trick: bake in a well-seasoned, 9" to 10" cast-iron skillet.
Cast iron, being both black and iron, conducts heat extremely well; set it on the lowest rack of your oven, and I guarantee your pie's bottom crust will be wonderfully browned.
Whatever pan you choose, it's best that it be darker in color like our dark-gray 9" King Arthur pie pan , rather than lighter; a light-colored, shiny metal pan will produce a light-colored, under-baked crust. Do you prefer baking in a glass or stoneware pan? No problem; if it works for you, stick with it. Grease your pie pan? Doesn't seem like you'd need to, since the crust includes a significant amount of fat. But here in the test kitchen, we've found that a spritz with your favorite non-stick vegetable oil spray our favorite is Everbake makes it easier to get that first slice of pie out of the pan — especially if any sticky filling has seeped out and is acting like glue.
If you're making an open-face single-crust pie — e. The simplest "finish" to the edge of a crust is simply to trim off any overhang, then press it down onto the rim of the pan gently, with the tines of a fork; this is an appropriate crust when the filling isn't liquid.
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