Pie pans come in a variety of sizes, from 3" to 12" diameter, so there is a pan for every baking and dessert application, from individual tart pans to the largest 12" pan.
You can order any amount you need, from one on up -- save when you buy in bulk. KitchenDance pie pans are sourced from 4 different USA manufacturers (and #1152, #1500, and #2300 are from China). Quality is very good.
Size in inches (approximate rim-to-rim outside diameter) / KitchenDance order # / fluid ounce capacity
11” pie pan - #2411 - 44 oz
10" pie pan - #10305 - 33 oz
10” pie pan - deep - #1042 - 30 oz
10” pie pan - medium depth - #1041 - 26 oz
10” pie pan - deep - heavy foil - #510 - 36 oz
10” pie pan - medium depth - heavy foil - #310 - 28 oz
9” pie pan - deep heavy foil - #977 - 30 oz
9” pie pan - medium depth - heavy foil - #922 - 24 oz
9" pie pan - medium depth - #920 - 23 oz
9” pie pan - extra deep - #940 - 32 oz
9" pie pan - deep - #960 - 28 oz
9” pie pan - deep - #912 - 28 oz
9” pie pan - medium depth - #901 - 23 oz
Tips for Cooking Pies
To help prevent a soggy crust with fruit pies:
1) Before adding the filling, brush the bottom with egg white – helps seal the crust.
2) Prebake the pie crust
3) Partially cook the filling
4) Brush the crust with jelly before adding the filling
5) For cream filling pies: sprinkle the crust with granulated sugar before adding the filling
More pie crust tips:
1) Use low-gluten flour (pastry flour) - To make a substitute, if you have these flours on hand: combine 2 parts all-purpose flour with 1 part cake flour
2) Use cold ingredients for a flakier crust. Try cold sour cream instead of ice water.
3) Don’t stretch the pie dough – it may shrink from the sides.
4) Here's an interesting tip from Cook's Illustrated Magazine: use vodka instead of water. This affects the gluten content in a good way, makes the crust flaky and tender. Alcohol evaporates during baking. Vodka is mostly water, with enough alcohol to reduce the gluten creation in the dough.
And some pie-baking tips:
1) Experiment with oven temperature – every oven cooks differently. Might want to check oven temperature with an oven thermometer. Of course, altitude affects cooking too.
2) Experiment with the position of the pie in the oven - pie may cook differently in different areas of the oven (lower / upper rack; off to one side)
3) Each type of pan has it’s own unique cooking characteristics. Foil, glass, aluminum, steel, etc - all cook differently.
The Pie Chronicles
A short story by the award winning journalist Joyce M Davis.
It seems from spring through the last chilly days of winter I am baking pies for one reason or another. I transport pies to funerals, to receptions, to potlucks, to parties and to the office where ravenous pie lovers enjoy the treat with gusto.
I make a mean pie. People say my crust is extraordinary and the fillings blanketed within some of the best they’ve ever tasted. A true compliment or a means to keep me baking? I don’t quite know, but I make the pies nonetheless.
I used to carry my pies to these occasions in my special earthenware or glass pie plates. Although neatly scripted with my name, the plates never seemed to be returned. I tried scooping up the empty ones before leaving, but was always admonished to “leave them; we’ll clean them all up and get them back to you.”
At last count, I have at least a dozen orphaned pie plates that I fear will never be returned to the bosom of their oven-home.
Recently I gritted my teeth and began preparing my pies in aluminum plates (if you can indeed call them that) purchased in the kitchen aisle at the grocery store. I shudder to tell you of the mishaps.
First off there was the uneven conduction of heat that resulted in burned crusts tops and soggy bottoms. Fillings were either too loose or ending with the texture of a hardy jam that needed a sturdy knife to spread it. No longer did my pies yield prized fruit whose heavenly texture was joyfully married to a tasty filling that neither oozed nor stood at an off-putting starched attention.
Secondly, there was the flimsy aluminum plate to contend with. One was forced to grab it on both sides and also provide some support from beneath just to remove it from the oven in one piece … a daunting task indeed. Spills, burns and much swearing went into that procedure.
Transporting the pie after it had cooled was equally challenging. The sides of the plate often gave way, buckling in the center and resulting in a crust that cracked and broke apart like the dry earth under a hot desert sun.
My war-torn pies needed more respect.
In my long quest to find the perfect disposable pie tin, I happened upon an amazing online store that provided me with the aluminum pie plate of my dreams --- KitchenDance.com
Here, in a virtual Wonderland of aluminum products I found exactly what I needed: a 9-inch heavy foil pie pan, extra deep, with no ridges on the sides, yet sturdy enough to carry my pie and lovely enough to resemble an old-fashioned pie tin. The plates are absolutely perfect for the take-and-leave baker.
And the best part, because of the quality of the aluminum, heat is conducted into, under and around the pie. My pies are back to normal and in fact, maybe even better. The conduction has resulted in bottom crusts that are never soggy. And there is no juggling of the plate when removing the pie from the oven or transporting it to an event. Hurrah!
(Note: Aside from the pie plates, you really should check out the unbelievable supply of aluminum baking products at KitchenDance.com. I’ve fallen in love with the muffin pan, the loaf pans and the large, sturdy baking pans that can be filled with everything from cake to lasagna. They go from freezer to oven to table with ease.)
Now I find that wherever I take my pies, the pie plate is valued almost as much as my expensive glass and pottery ones. But this time I really don’t mind that people want to keep and reuse the aluminum pans.
I just consider it my gift to all those pie lovers out there.
---- Joyce Davis