Enjoyed watching this video. Can't wait to see your video on the disposable foil pans because I've wanted to use them, but never heard anything good about them.
UPDATE: As several folks pointed out after I posted this video, one of the manufacturers whose pan I mention - Haeger - has recently closed its doors for good, after 145 years in business. I was sorry to hear that.
In PA we had a pie company that sold pies with the pan. They offered a refund or deposit on the pan. It was my favorite pie pan. It had a hole in the bottom which made it great.
Thanks for the timely video! I've been learning with cast iron pans. And they've been turning out great. Double crust fruit pies. Start at 425 degrees for 20 mins; then turning down to 375. How will the cast iron work for other kinds of pies? Anything I should know?
Lisa - Sounds like you've got this pretty well figured out. I'm actually in the middle of field testing several cast iron pie pans and will release a video about it before too long. I do think the cast iron does a great job with the fruit pies...beautifully golden bottom crusts. I like your temp progression, too. As for savory pies, they do great with hearty meat pies and pot pies, but not so much with quiche because the filling is often done before the crust gets good and golden. Glad to see you've joined us at The Pie Academy. Ken P.S. Be sure to subscribe to this channel and click the notifications bell, so you don't miss hearing about my live online classes. I've got a couple of great ones scheduled for June which I'll announce this weekend.
I have two Pyrex glass deep dish pie pans, five corning ware blue cornflower pie pans, and one stoneware pie pan from Pampered Chef. The stoneware pan makes the best crust by far.
I have several Emil Henri pie pans and love them. One thing is that they are easier to clean than other pans, for example, apple pies. What are your thoughts on cast iron pans and anodized aluminum pans?
Hi Dave - Glad you asked. In a few weeks I'll be releasing a new video all about cast iron pie pans; I think you'll enjoy it. My favorite metal pan, generally speaking, are made of aluminized steel, like the USA Pan pie pans. Visit their site...the pans are great. Ken
Thanks Ken for the video, as always very informative not to mention fun! I use USA pan alot and I have a "who knows" pan I purchased at a garage sale that I also like. Re: shortening and lard. I think this could be a good video for you. I use Spectrum non-hydrogenated vegetable shortening , doesn't cost much more than Crisco and is a way better product. But I see all kinds shortenings in the store now. Sometimes use Fatworks leaf lard, but that can be spendy. You're lookin' good. Here's to a happy & healthy new year.
Thanks, Pat - glad you liked the video. I've heard of the vegetable shortening you mentioned and I'll have to try it. Sounds like a good substitute for Crisco. Thanks for tuning in.
Where do you find Fatworks Leaf Lard? I live here in NYC and doubt there are any sources here for that. Is this a mail order only type product? I would LOVE to be able to find this as I'm a staunch lard advocate!!
I really learned a lot from this video, Ken. Thanks for posting it. It looks like you did the right thing by getting those Haeger pie pans in different colors. They don't seem to be available in any color at all now. I've ordered the Hess one and look forward to trying it out. I also am looking forward to the disposable aluminum tin video.
Hi Douglas - Thanks for your comment. I think you'll love the Hess pan. As for Haeger, unfortunately - only after I posted this video - did I hear that they recently closed down after 145 years of production. Real shame because they made some nice products. I appreciate you stopping by and hope you'll sign up at The Pie Academy if you're not already a member. Best to you.
My wife, Karin Pfeiff Boschek makes three or four pies per week and we have tried about 20 different pans. Since Karin is mostly interested in artistic decoration of the top crust she has to be sure that the bottom crust will get baked properly without much attention. This has only been possible using metal pie pans. We are in Europe so I won't mention any brands as they are not likely to be available in the States, but the pans are very basic, unadorned "tin" pans. Thanks for the thorough presentation.
Thank you, Bruce. Good to get your perspective. Metal pans really do have an edge in the "bottom crust department" - like I say in the video, there's just too much "meat" on many of these heavy ceramic pans. In any event, what a lucky fellow you are to have a wife who makes 3 or 4 pies per week! Must be hard keeping up with that sort of output, but somebody's got to do it, right? Thanks for tuning in.
Thanks Ken. Karin's pies are more works of art and generally get eaten by the grad students in the lab where she works. If you are interested her pies are on Instagram (karinpfeiffboschek).
Hi Ken. This may seem like a stupid question but are those pie shells you had in the freezer....are they cooked already or you just froze them not cooked yet?
Hi Jackie - Those are all unbaked shells. I like to have a stack on hand, in the freezer, then they're ready when I want to crank out a pie. If I happen to need one that's fully- or partially pre-baked, they're ready for that next step.
I visited the Hess Pottery Yurt several years ago. We bought one of his pie plates. The clay of the pie plate is burnished and not glazed. The lack of glaze is what makes the bottom crust so good. The satin sheen is from burnishing the clay. I believe he may have moved to Asheville, NC. I believe his partner Lori may have passed away; hence the move.
Excellent video! I really like the USA pie pan, but I just went on their website and it's not there. Maybe they don't make that style anymore? They show only one pie pan. The Hess is really nice, and quite reasonably priced considering what goes into making one. I also am looking forward to your foil pan video.
Hi there, lobstahgirl - they don't show the GoldTouch pan because that an exclusive through Williams-Sonoma, but they have the other one on their website. Yes, the Hess pan is gorgeous; you'd love it. Stay tuned for that foil pan video and thanks for tuning in.
I love this video! Thank you so much. I'm building out my kitchen tools and I'm overwhelmed will all the options. This is helping me narrow down the selection.
Thanks, my friend - I hear you on the overwhelm: there's just so much stuff to consider. But it sounds like you have a fun task ahead of you, outfitting your kitchen. Good luck with it, and if you're not already a member, I hope you'll sign up over at ThePieAcademy.com - Ken
Love your videos! I have watched this video a handful of times already. I came to making pies late in the game mainly because I did not like pie. My kids love apple and pumpkin pie and would beg me to buy pie for them. So I decided to give it a go and made an apple pie. Never had homemade pie. It was so delish. I was smitten both with making and eating pie. Now I make pie and quiche on a regular basis. I want to grow my pie pan options by adding either a William Sonoma’s Gold Touch and/or some USA pie pans. I have a coloured glass vintage pie pan that I use regularly to make quiche. Given that the short crust needs to be refrigerated to keep the crust from shrinking too much when blind baking, I get a bit nervous when I pull the glass pie pan from fridge or freezer and stick it straight into the oven. Do you know if there is any danger of a glass plate breaking from temperature shock? Thanks, Ken.
Hello, my friend, and thanks for your wonderful story. Something tells me you're a very fine and accomplished pie maker. Regarding "shocking" your glass pie pan, going from cold to oven, it makes sense to always exercise caution, even if the pan/dish is made from tempered glass. If my pie plate is cold - either from the fridge or freezer - I will let it sit at room temp for a bit before I put it in a hot oven. That way, the temperature fluctuation is not so extreme. To mitigate this concern, I would definitely consider getting one of the USA Pan pie pans; the WS Gold Touch ones are great, but no better - I believe - than the standard USA Pan. Let me know what you decide. And by the way, if you haven't already, I hope you'll sign up over at ThePieAcademy.com so you don't miss any of our videos, recipes, and class announcements. Best, Ken - Here is the link to the USA Pan pie pan: amzn.to/3QG41IY
Thank you so much Ken for taking the time to provide me with a fulsome response. It is reasonable to think that extreme temperatures would not be good for glass pie pans. Instinctively, I allow the cold pan to sit at room temperature for 15-20 mins before I set the pan in the oven to blind bake. But I also tell myself that taking that cautionary step also defeats the purpose of placing it in the fridge/freezer in the first place. I failed to mention, I am Canadian…so when your response came in I promptly bought the USA pie pans from Canadian Amazon…which means that I am paying probably twice as much for the pans. No worries. If I go to Toronto, I will probably visit the William-Sonoma store and likely pick up a Goldtouch pie pan. Also, thank you for the tips on using the foil pie pans. Take good care!
Hi Mark - Thanks for mentioning it, because - as big of a fan that I am of USA Pans - I didn't know they made stoneware ones. I'll track one down and try it. I love stoneware pans in general, but my one complaint about them is that mos of them are so beefy that the crust takes longer to "set"...which causes the bottom to not crispen as well as it might. Metal pans are much better in this regard because they conduct heat much faster. Anyway, thanks again for the tip.
Thanks. I really appreciate all of your information. It looks like it is their wonderful metal cookware with a stoneware lining. It is kind of pricey to me ($40 on Amazon). I cannot find any reviews specific to that model pie pan. Thanks again.
I bought a cheap pie pan but the problem I have is it always comes out of the oven with a lovely flakey crust but some of the bottom is underdone could the problem be with the pan also what are your thoughts on enamel pie pans
Jason, if you're referring to thin enameled metal pans, I don't have much experience with them, but something isn't working, for sure. Start by baking the pie on a lower rack, so the bottom of the crust gets more heat/browning. And perhaps you're baking the pie at too low of a temp? What type of pan, specifically, are you referring to?
@@kenhaedrichthepieacademy I thinks it's a tin metal type don't know the exact material I always cook it at 150 to 175 degrees Celsius also I use shop bought pastry would it make a difference if I use homemade pastry
What are your thoughts about using lard as a ingredient for pie crusts as opposed to vegetable shortening? My dad raves about his grandmother's pie crusts and how they were made with lard. However you don't see many recipes out there that use lard. Is it any good to use for a good crust?
Hi Maureen - Lard has really made a comeback in the last few years; serious pie makers are giving it its due and many are quite happy with the results. The key is finding good lard, and that's not always easy. Some of the grocery store brands are very low quality. Of course, Crisco is less expensive, by comparison, and especially when it is combined with butter makes an excellent crust. Hope to see you over at The Pie Academy.
I like to use a mixture of butter and lard. I was lucky enough, after looking everywhere for it, to find that our local meat market sells leaf lard. What a find!
Hello pie friends! I'd love to hear about your favorite pie pan(s). What do you like about it? Please leave a comment, and like the video if you found it helpful. Thanks!
Generally not my favorites; not a great conductor. There are many better options. You'd have fun checking out the USA Pan website...they've got great products and they know how to build 'em.
Enjoyed watching this video. Can't wait to see your video on the disposable foil pans because I've wanted to use them, but never heard anything good about them.
Thank you, my friend. Stay tuned for that foil pan video later this winter. I appreciate you tuning in.
Can earthenware pan used as a pan pie? I have one but its base is thick about above an inch? Can it be used for baking pie? Plz guide.
Lilly - I'm sorry, I can't really say without knowing more about the pan in question and how it was made.
UPDATE: As several folks pointed out after I posted this video, one of the manufacturers whose pan I mention - Haeger - has recently closed its doors for good, after 145 years in business. I was sorry to hear that.
In PA we had a pie company that sold pies with the pan. They offered a refund or deposit on the pan. It was my favorite pie pan. It had a hole in the bottom which made it great.
went from pie 🥧 to crepes due to the cost of fruit! I would hunt my pie pans down too
Thanks for the timely video! I've been learning with cast iron pans. And they've been turning out great. Double crust fruit pies. Start at 425 degrees for 20 mins; then turning down to 375. How will the cast iron work for other kinds of pies? Anything I should know?
Lisa - Sounds like you've got this pretty well figured out. I'm actually in the middle of field testing several cast iron pie pans and will release a video about it before too long. I do think the cast iron does a great job with the fruit pies...beautifully golden bottom crusts. I like your temp progression, too. As for savory pies, they do great with hearty meat pies and pot pies, but not so much with quiche because the filling is often done before the crust gets good and golden. Glad to see you've joined us at The Pie Academy. Ken P.S. Be sure to subscribe to this channel and click the notifications bell, so you don't miss hearing about my live online classes. I've got a couple of great ones scheduled for June which I'll announce this weekend.
@@kenhaedrichthepieacademy Thank you for such a quick and thoughtful reply! I'll happily sign up for your online classes. Sounds like fun!
I have two Pyrex glass deep dish pie pans, five corning ware blue cornflower pie pans, and one stoneware pie pan from Pampered Chef. The stoneware pan makes the best crust by far.
Hi Lisa - Thanks for chiming in. When you find a pan that works for you, I always say, stick with it. Sounds like you found your winner. Ken
I have several Emil Henri pie pans and love them. One thing is that they are easier to clean than other pans, for example, apple pies.
What are your thoughts on cast iron pans and anodized aluminum pans?
Hi Dave - Glad you asked. In a few weeks I'll be releasing a new video all about cast iron pie pans; I think you'll enjoy it. My favorite metal pan, generally speaking, are made of aluminized steel, like the USA Pan pie pans. Visit their site...the pans are great. Ken
@@kenhaedrichthepieacademy Oooooh hold up! I just asked about cast iron. I'll see if you posted that video!! Thanks!
Thanks Ken for the video, as always very informative not to mention fun! I use USA pan alot and I have a "who knows" pan I purchased at a garage sale that I also like.
Re: shortening and lard. I think this could be a good video for you. I use Spectrum non-hydrogenated vegetable shortening , doesn't cost much more than Crisco and is a way better product. But I see all kinds shortenings in the store now. Sometimes use Fatworks leaf lard, but that can be spendy.
You're lookin' good. Here's to a happy & healthy new year.
Thanks, Pat - glad you liked the video. I've heard of the vegetable shortening you mentioned and I'll have to try it. Sounds like a good substitute for Crisco. Thanks for tuning in.
Where do you find Fatworks Leaf Lard? I live here in NYC and doubt there are any sources here for that. Is this a mail order only type product? I would LOVE to be able to find this as I'm a staunch lard advocate!!
I broke my Tom Hess deep dish pie plate and I think Tom is out of business. Anyone want to sell theirs?
Sorry to hear, Denise....good luck tracking one down. Ken
My favorite pie pan is a vintage aluminum ‘no drip’ pan.
Those are really cool, Mildred. Thanks for sharing. Ken
The pie expert ❤❤
I really learned a lot from this video, Ken. Thanks for posting it. It looks like you did the right thing by getting those Haeger pie pans in different colors. They don't seem to be available in any color at all now. I've ordered the Hess one and look forward to trying it out. I also am looking forward to the disposable aluminum tin video.
Hi Douglas - Thanks for your comment. I think you'll love the Hess pan. As for Haeger, unfortunately - only after I posted this video - did I hear that they recently closed down after 145 years of production. Real shame because they made some nice products. I appreciate you stopping by and hope you'll sign up at The Pie Academy if you're not already a member. Best to you.
@@kenhaedrichthepieacademy "You can always tell when my wife isn't around..." 😃❤
I agree disposables for those who never return your pans
My wife, Karin Pfeiff Boschek makes three or four pies per week and we have tried about 20 different pans. Since Karin is mostly interested in artistic decoration of the top crust she has to be sure that the bottom crust will get baked properly without much attention. This has only been possible using metal pie pans. We are in Europe so I won't mention any brands as they are not likely to be available in the States, but the pans are very basic, unadorned "tin" pans. Thanks for the thorough presentation.
Thank you, Bruce. Good to get your perspective. Metal pans really do have an edge in the "bottom crust department" - like I say in the video, there's just too much "meat" on many of these heavy ceramic pans. In any event, what a lucky fellow you are to have a wife who makes 3 or 4 pies per week! Must be hard keeping up with that sort of output, but somebody's got to do it, right? Thanks for tuning in.
Thanks Ken. Karin's pies are more works of art and generally get eaten by the grad students in the lab where she works. If you are interested her pies are on Instagram (karinpfeiffboschek).
Hi Ken. This may seem like a stupid question but are those pie shells you had in the freezer....are they cooked already or you just froze them not cooked yet?
Hi Jackie - Those are all unbaked shells. I like to have a stack on hand, in the freezer, then they're ready when I want to crank out a pie. If I happen to need one that's fully- or partially pre-baked, they're ready for that next step.
I visited the Hess Pottery Yurt several years ago. We bought one of his pie plates. The clay of the pie plate is burnished and not glazed. The lack of glaze is what makes the bottom crust so good.
The satin sheen is from burnishing the clay.
I believe he may have moved to Asheville, NC. I believe his partner Lori may have passed away; hence the move.
Thanks for the additional information, Richard.
Excellent video! I really like the USA pie pan, but I just went on their website and it's not there. Maybe they don't make that style anymore? They show only one pie pan. The Hess is really nice, and quite reasonably priced considering what goes into making one. I also am looking forward to your foil pan video.
Hi there, lobstahgirl - they don't show the GoldTouch pan because that an exclusive through Williams-Sonoma, but they have the other one on their website. Yes, the Hess pan is gorgeous; you'd love it. Stay tuned for that foil pan video and thanks for tuning in.
I love this video! Thank you so much. I'm building out my kitchen tools and I'm overwhelmed will all the options. This is helping me narrow down the selection.
Thanks, my friend - I hear you on the overwhelm: there's just so much stuff to consider. But it sounds like you have a fun task ahead of you, outfitting your kitchen. Good luck with it, and if you're not already a member, I hope you'll sign up over at ThePieAcademy.com - Ken
Love your videos! I have watched this video a handful of times already. I came to making pies late in the game mainly because I did not like pie. My kids love apple and pumpkin pie and would beg me to buy pie for them. So I decided to give it a go and made an apple pie. Never had homemade pie. It was so delish. I was smitten both with making and eating pie. Now I make pie and quiche on a regular basis. I want to grow my pie pan options by adding either a William Sonoma’s Gold Touch and/or some USA pie pans. I have a coloured glass vintage pie pan that I use regularly to make quiche. Given that the short crust needs to be refrigerated to keep the crust from shrinking too much when blind baking, I get a bit nervous when I pull the glass pie pan from fridge or freezer and stick it straight into the oven. Do you know if there is any danger of a glass plate breaking from temperature shock? Thanks, Ken.
Hello, my friend, and thanks for your wonderful story. Something tells me you're a very fine and accomplished pie maker. Regarding "shocking" your glass pie pan, going from cold to oven, it makes sense to always exercise caution, even if the pan/dish is made from tempered glass. If my pie plate is cold - either from the fridge or freezer - I will let it sit at room temp for a bit before I put it in a hot oven. That way, the temperature fluctuation is not so extreme. To mitigate this concern, I would definitely consider getting one of the USA Pan pie pans; the WS Gold Touch ones are great, but no better - I believe - than the standard USA Pan. Let me know what you decide. And by the way, if you haven't already, I hope you'll sign up over at ThePieAcademy.com so you don't miss any of our videos, recipes, and class announcements. Best, Ken - Here is the link to the USA Pan pie pan: amzn.to/3QG41IY
Thank you so much Ken for taking the time to provide me with a fulsome response. It is reasonable to think that extreme temperatures would not be good for glass pie pans. Instinctively, I allow the cold pan to sit at room temperature for 15-20 mins before I set the pan in the oven to blind bake. But I also tell myself that taking that cautionary step also defeats the purpose of placing it in the fridge/freezer in the first place. I failed to mention, I am Canadian…so when your response came in I promptly bought the USA pie pans from Canadian Amazon…which means that I am paying probably twice as much for the pans. No worries. If I go to Toronto, I will probably visit the William-Sonoma store and likely pick up a Goldtouch pie pan. Also, thank you for the tips on using the foil pie pans. Take good care!
Have you tried the USA Pan STONEWARE Pie Pan? If so, how would you rate it? Thanks!
Hi Mark - Thanks for mentioning it, because - as big of a fan that I am of USA Pans - I didn't know they made stoneware ones. I'll track one down and try it. I love stoneware pans in general, but my one complaint about them is that mos of them are so beefy that the crust takes longer to "set"...which causes the bottom to not crispen as well as it might. Metal pans are much better in this regard because they conduct heat much faster. Anyway, thanks again for the tip.
Thanks. I really appreciate all of your information. It looks like it is their wonderful metal cookware with a stoneware lining. It is kind of pricey to me ($40 on Amazon). I cannot find any reviews specific to that model pie pan. Thanks again.
I bought a cheap pie pan but the problem I have is it always comes out of the oven with a lovely flakey crust but some of the bottom is underdone could the problem be with the pan also what are your thoughts on enamel pie pans
Jason, if you're referring to thin enameled metal pans, I don't have much experience with them, but something isn't working, for sure. Start by baking the pie on a lower rack, so the bottom of the crust gets more heat/browning. And perhaps you're baking the pie at too low of a temp? What type of pan, specifically, are you referring to?
@@kenhaedrichthepieacademy I thinks it's a tin metal type don't know the exact material I always cook it at 150 to 175 degrees Celsius also I use shop bought pastry would it make a difference if I use homemade pastry
What are your thoughts about using lard as a ingredient for pie crusts as opposed to vegetable shortening? My dad raves about his grandmother's pie crusts and how they were made with lard. However you don't see many recipes out there that use lard. Is it any good to use for a good crust?
Hi Maureen - Lard has really made a comeback in the last few years; serious pie makers are giving it its due and many are quite happy with the results. The key is finding good lard, and that's not always easy. Some of the grocery store brands are very low quality. Of course, Crisco is less expensive, by comparison, and especially when it is combined with butter makes an excellent crust. Hope to see you over at The Pie Academy.
I like to use a mixture of butter and lard. I was lucky enough, after looking everywhere for it, to find that our local meat market sells leaf lard. What a find!
My mother always used lard for pie crusts. She said that it made the crusts flakier. I tried it, and that is true.
i think mr. hess may have gone out of business. ☹️ phone number is disconnected and his website hasn't been updated for a good while. great video
James - I'm afraid you're right about Tom. I'll try to track him down and see if I can offer some sort of update. Ken
@@kenhaedrichthepieacademy ok. i hope he is ok. do you have any other manufacturers who make clay pie pans that you'd recommend?
@@jamessims9475 I'm afraid I don't, James, but I'll let you know if something lands on my radar. Ken
Ordered a Hess today can't wait to try it
You're going to love it, my friend. Let me know! And if you're not already a member, please sign up at ThePieAcademy.com. Thanks.
@@kenhaedrichthepieacademy already have
I love putting in a good word for small artisans like Tom Hess. Thanks for being a supporter. @@KE8MWQ
Hello pie friends! I'd love to hear about your favorite pie pan(s). What do you like about it? Please leave a comment, and like the video if you found it helpful. Thanks!
What's your opinion about stainless steel pie pans?
Generally not my favorites; not a great conductor. There are many better options. You'd have fun checking out the USA Pan website...they've got great products and they know how to build 'em.