When It Comes To Pie Pans, Cheaper Is Better

When It Comes To Pie Pans, Cheaper Is Better

You don’t need an expensive, fancy pan to bake the perfect pie crusts. In fact, the cheaper the pans the better.

Photo by Vicky Wasik.

In pursuit of the perfect pie pan, Stella Sparks at Serious Eats tried every type there is. After many experiments, and baking way too many pies to eat, she came to a surprising conclusion: Cheap aluminium pie pans usually bake the best crust. Ceramic and stoneware pie pans baked crust that was pale and greasy because they conduct heat slowly. Tempered glass and thin ceramic pans performed a little better, baking a crust that’s just crisp enough. But in the end, disposable aluminium pans baked crust that was golden, crisp and had a perfect, flaky texture. That said, Sparks suggests tempered glass pans are still a good choice when you don’t have any cheap pans around because of their sturdiness and non-reactivity. You can read more about her pie pan tests at the link below.

How to Choose the Right Pie Pan (Hint: Cheaper Is Better) [Serious Eats]

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