Has anyone made a pumpkin pie in this pan? How does the bottom crust turn out?
1244988
I've made other fruit pies in this pan and they've turned out wonderfully. I always cook the bottom crusts a bit first with a weighted chain so they don't puff up and then put the filling in, top if needed and finish cooking as directed. This pan cooks evenly and the pies have never burnt. I personally don't like pumpkin pie so haven't made that, sorry!
1244989
I did make a pumpkin pie in that pan. The bottom crust was nice, and was cooked through. I really like the pan. I bought 2 of them! They are good pans.
741902
I have -- more than once! It worked beautifully. A part of using a pan like this well, I think, is knowing not only the properties of the pan, but the habits of your oven. I use a sort of tired electric stove, and instead of pre-heating oven and pan, I usually oil well, put a little extra flour in the pan before putting the dough in, and let the oven and pan slowly heat together. That means I do end up cooking the bread for, say, closer to 40 minutes than 30, but the results have been delicious. The lid does a good job of helping the crust balance crispness and moisture. One thing to note: the dome on the lid is rather flat, so if your risen dough (even after punching down) does a really BIG second rise while it's cooking, it is going to bump against the lid. The one time that happened to me, it just meant the top was a little indented rather than really round, which doesn't bother me. In any case, it's cooked evenly and tasted great every time I've done it. I'm about to cook a couple of loaves to take with me for the holidays, in fact. :)
883493
No, it's for pies that use an upper & lower crust. Fruit or savory type pies. You close the lid for cooking so it would make a mess and probably not cook properly at all without an upper crust.
684350
The tart would be larger than I envision. You can make the pie dough and make sure you don't stretch it putting in in the pan. Flute the edges, prick bottom and sides with a fork, then bake according to pie shell directions. When you go about making pies, you will find the plastic patterns just a bit too small. Cut both top and bottom larger so that the crusts can be sealed before fluting. One pan can satisfy both needs.
1496103
I am answering this for my wife, the pie stays in the baking pan and goes into the pie dome as is.
184282
I don't use any.. It works just great!! It makes a really crispy exterior.. Another tip for crust is to use water for steam.. I pour water in the bottom of my oven about 1/2 cup.. If you don't feel comfortable with that use a oven proof pan with ice in it..
1754750
When you make a recipe for a single crust pie, you will have just enough dough when you roll it out to 14 inches. Here is why. The bottom of your pie pan is 9 inches. The sides of the pan are about an inch and a half on each side. If you add those numbers. 1.5+9+1.5 you get a measurement of 12 inches. Add another inch to the edge so you can fold it over to make a pretty fluted edge, and you will have 14 inches.
1891649
Elevation and gas/electric ovens can make a difference in how it bakes up. This is usually pretty good, but I do like the devils food better. I found it to be a tiny bit crumbly, but started subbing coconut oil for butter and fruit juice for water and it is maybe too moist! Experiment with it. :)
413553
Yes your recipe will work, but remember that is a removeable bottom so the recipe cannot be liquid intense. Needs to have a crust of some type or will leak
2124540
I use a wooden pizza paddle. Well worth it. I roll the dough out on the paddle, then put some corn meal for lubrication under the rolled dough and let it rise for a few minutes. Then shake the dough on the paddle to loosen, place on toppings and bake for 10-12 minutes in a preheated 450 degree oven (stone always remains inside).
1535977
I've only used mine for pumpkin pancake batter and it was awesome! There wasn't any dripping so cleanup was a breeze. Also I stored extra batter in the pen in the fridge for a few days. I have been pleased with this purchase. I bought 2.
932608
I greased really well using a pastry brush and shortening. I also found that some recipes come out of the pan better than others. There is a banana cupcake recipe on Allrecipes.com that works amazing--they fall right out of the pan!
2208991
I purchased 3 sets (9 pans total). I made two batches of my regular cheesecake recipe (9") and used all 9 the 1st time. I cooked them exactly the same (water bath, temperature, and setting time) but for 1/2 the length of time. They came out a little thin so I made 7 the 2nd time. I cooked them an extra 10 minutes and they came out much better. The crust was a little thicker and the filling a little taller. I had nothing but compliments both times.
357160
I have had no trouble with the dough pan. All my "creations" come out just fine
627208
Elena, I have not used this pan for the recipe you mentioned. Is it an egg, meat, cheese no crust type recipe? I would think it would work well - maybe use a little butter in the molds first, and let the baked tartlet cool in the pan. If it's a simple enough recipe with common ingredients, I could make it up and try it.
2171238
Yes - I have been able to put a 9" glass pie dish inside. It was snug but I was still able to get the lid on as well. The pie plate was empty when I did this - so I can't say what would happen to an elaborate crust if you did this though.
1061442
I've slowly been replacing my darker baking pans with the lighter ones. They do really cook more evenly. The bottoms don't end up so brown. I've only made cupcakes and cornbread so far but both have come out beautiful.