pyrex glass forum

Baking a rolled pastry crust in a glass pie dish

Boog , Sunday, 8th of August 2010 11:13:16 PM

l bought a 9'' glass pie pan made by Pyrex because l wanna try my hand at 
Boog
making a homemade, from scratch, pie. Do l need to adjust the oven 
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temperature accordingly? Or should l go out and buy a metal pie pan 
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instead?
 
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YACHiiE :) , Monday, 9th of August 2010 04:08:19 PM

Personally, I only use a glass pie dish for recipes that call  
YACHiiE :)
for pre-baking the crust as I have sometimes had ''soggy'' crusts when  
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baking in a ''raw'' dough. Be sure to prick the crust all over (once it  
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is in the pan) & add pie weights to the bottom.  
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For recipes that call for baking the pie in a raw dough, I prefer to use  
an earthenware dish. They conduct heat much more thoroughly & I have had  
much better luck with this type of dish & raw dough.  
 
Personally, I don't use metal pie plates. I don't like the ''tinny''  
taste that can come from them & knives will scratch the surface when I am  
cutting the pie.  
 
 
 
 
 
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King Kong , Tuesday, 10th of August 2010 08:21:17 AM

ive always had bad luck with glass pie pan's, the crust almost  
King Kong
always comes out raw in the center, but if you pre-bake the crust before  
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you fill it, you should have no problem.  
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nee , Wednesday, 11th of August 2010 10:25:18 AM

no youll be fine using the glass one and i personally think  
nee
they cook much better then a metal one.IT may not turn out the way you  
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want the first time all ovens are different and cook different it may take  
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a few times to get the oven to cook exactly how you want it to.go by the  
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exact directions adjust accordingly have fun and have a bite for me.  
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MOo , Thursday, 12th of August 2010 05:05:49 AM

It shouldn't matter what you use to cook it in. The glass one  
MOo
will be better anyway. Just use some butter to grease it of course  
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beforehand.  
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boo bunny , Friday, 13th of August 2010 01:40:15 AM

I use glass pie plates all the time. It takes a little bit  
boo bunny
higher heat and perhaps a bit longer. Be sure to prick when pre-baking  
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crust.  
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