Baking Pies with Foil Plate

[VegLover]

Hi everyone,

I've just launched a baked goods business from home, supplying the neighbourhood with a range of cakes, pies, muffins, scones and cookies. Lots of older people around here who don't bake anymore, so I've already had quite a few enquiries!

My question is - if I bake a pie (e.g. apple) with a foil pie plate, do I need to grease it? It's been a long time since I've baked anything in one of these so I can't remember what I should do.

Also, should the pastry base be cooked for a few minutes in a foil plate before adding the filling, or do I do it all at the same time?

Thanks in advance!

 

[Andy M.]

Some types of pies require pre-baking but apple isn't one. No need to grease the pie plate.

 

[VegLover]

Thank you Andy M

I love how I can ask a question and get a quick and useful answer from people who use this forum! Lots of forums aren't like that. That's why I'll be sticking around this one for a long time

 

[MostlyWater]

i always grease.

 

[simonbaker]

I never grease the pie pan. There is enough butter or shortening in the crust itself, as far as pre-baking the crust, i only do that for cream pies: Sour cream raisin, coconut cream, etc.

 

[Chief Longwind Of The North]

I never grease the pie pan. There is enough butter or shortening in the crust itself, as far as pre-baking the crust, i only do that for cream pies: Sour cream raisin, coconut cream, etc.

All custard based pies, such as pumpkin, key lime, lemon merangue, etc, need to be blind-baked. It's a good idea to blind-bake berry pies as they are so very juicy. Also, when you blind bake a crust, brush it with egg wash. The egg wash will set and act as a barrier to the liquid before it sets, and keep the crust from getting soggy.

Ice-cream pie crusts should also be blind-baked before adding the filling.

seeeeeeya; Chief Longwind of the North

 

[bakechef]

I always give the pan a quick spray with cooking spray, just for insurance. It isn't always needed, but can make it a bit easier to get the slices out, especially in a foil pan that has all of those little creases along the sides.

If it is going to be a single crust pie, I always blind bake. If it is a 2 crust pie, then no, you aren't able to crimp the top and bottom crusts. I had a friend tell me that her grandmother always blind baked her crusts, even the 2 crust ones, she would just take and form the raw dough over the baked, crimped edge and go from there, I've never tried it, but I bet it would work, just make sure the crust is cool before doing this.