All your pie questions, answered

Pie pans may be comprised of glass, metallic, or ceramic. An important distinction between these provides is heat change. Metal conducts heat basically probably the most successfully — in numerous phrases, it’ll get scorching the quickest and transfers heat evenly all through the pan’s ground — which is why many professionals choose aluminum pans. (One different revenue: Metal pans resist quick temperature changes, which suggests you could take your pie plate from the fridge to the oven with out worrying about shattering.)

Glass, nevertheless, is an insulator. On account of glass slows the transfer of heat between the oven’s air and your dough, it takes further time to heat up than metallic — which suggests your dough takes longer to heat too. Nevertheless as quickly because it’s scorching, it retains that heat correctly, and it stays scorching for longer than metallic. For pie, there’s but another bonus: The clear supplies means you could visibly confirm how brown your crust is getting.

Ceramic pie pans are sometimes each stoneware or porcelain, and to allow them to vary based mostly totally on the material and the way in which it’s made. They are going to moreover vary in thickness and thus heat change, so ultimate effectivity will rely upon which mannequin you’re baking with. Whole, though, they’re sometimes slower to modify heat than further atmosphere pleasant metallic pans, though they preserve heat correctly.

The good news: All three of these pan varieties will make good pie that browns correctly, so irrespective of you may have in your kitchen should be merely fantastic.

Be taught further: Baking trials: From metallic to glass to ceramic, how does your pie pan impact your crust?