Aluminum Pie Pans: The Secret to Perfect Pies

Рет қаралды 38,822

4 жыл бұрын

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Пікірлер: 152

@Gabriela755856 2 жыл бұрын

This guy is hilarious. I love his humor and how easy he is to understand. So relatable. Will definitely follow his tips

@kenhaedrichthepieacademy 2 жыл бұрын

Thanks, Gabriela - glad you found us.

@ericfry5759 3 жыл бұрын

Thanks very much. You have solved the mystery of my soggy bottom fruit pies. I look forward to my next bake. I am an apprentice in baking at 83yrs. If my next fruit pies work out, I shall move on to meat pies, and show my lady wife 83yrs. that it’s never too late to learn. Thanks again !

@kenhaedrichthepieacademy 3 жыл бұрын

Eric - I hope you've banished the soggy bottom forever! Congrats to you for joining the Pie Brotherhood in your 80's. Indeed, it's never too late to learn and the bonus is you suddenly have a lot more friends when you start baking pies. Funny how that works! Take care.

@MMMM-qg7ln Жыл бұрын

I love your sense of humor

@jennellmcdonald2486 4 жыл бұрын

Hi Ken! Thank you so much for sharing your wisdom :) I really needed help with this

@kenhaedrichthepieacademy 4 жыл бұрын

Thanks, Jennell - I appreciate you tuning in and I was glad I could help you. I hope to see more of you over at ThePieAcademy.com. Also, if you enjoy cooking, you may enjoy some of my recent videos that you can find here: tinyurl.com/y8mkf2bz

@rafaelarodriguez5801 3 жыл бұрын

Thank u for sharing your knowledge. I truly appreciate it.

@kenhaedrichthepieacademy 3 жыл бұрын

You are so welcome

@michele7045 2 жыл бұрын

This will help me so much. Great explanation. Thank you!

@kenhaedrichthepieacademy 2 жыл бұрын

You're welcome, Michele. Happy to hear it. Hope you'll sign up over at ThePieAcademy.com so you don't miss any of our videos and recipes.

@joannehaywardkippax7810 4 жыл бұрын

Thanks for the tips on baking pie pastry bottoms! I've been making small pot pies in the small alluminum pie pans & crust looks lovely but the bottom wasnt cooked. Im happy to have found your video. Thanks so very much!

@kenhaedrichthepieacademy 4 жыл бұрын

Joanne - So happy to hear that the video helped you solve a problem. That's the most rewarding thing for me. I love pot pies, too! I've got lots of them in my book, Dinner Pies. Are you familiar with it? You can read up on it here: tinyurl.com/y85qtxq2

@Lisa-fz2nl 2 жыл бұрын

I'm not a great baker by any stretch and this was an excellent video. Explanations were perfect thank you so much!

@kenhaedrichthepieacademy 2 жыл бұрын

Thank YOU, Lisa, for your kind comment. Much appreciated and glad I could be useful. Ken

@vittoriabakes 3 жыл бұрын

Thank you for this! I bought a bunch of those pans to make holiday pies this year for friends and was wondering some tips and tricks to using them

@kenhaedrichthepieacademy 3 жыл бұрын

Vittoria - Glad to hear that I gave you some good ideas.

@ConnieVetTech 4 жыл бұрын

Thank you!! Was looking for help on this and everyone said to prebake and to use weights, etc. and this is so much simpler and makes more sense :) Merry X-Mas!!!

@kenhaedrichthepieacademy 4 жыл бұрын

Happy it helped, my friend. Merry Christmas to you, too. Ken

@tashalang7465 3 жыл бұрын

Thanks for the tips! Quick and to the point :)

@kenhaedrichthepieacademy 3 жыл бұрын

You're quite welcome...glad you enjoyed it.

@Ma_Yumi_ 3 жыл бұрын

Thank you for sharing

@kenhaedrichthepieacademy 3 жыл бұрын

You're quite welcome!

@healinggardens-terribowlby3129 Жыл бұрын

This was most helpful to me! Thank you!

@kenhaedrichthepieacademy Жыл бұрын

Thank you, my friend. I'm glad to hear it. Ken

@juliamorris4695 4 жыл бұрын

Excellent video and easy to understand 👍

@kenhaedrichthepieacademy 4 жыл бұрын

Thank you, Julia - glad you enjoyed it. I hope you'll sign up over at ThePieAcademy.com so you don't miss any future pie making posts and videos. Best...

@pandude53 4 жыл бұрын

THANKS KEN!! This is a truly revelation to me since I have always poo-pooed the aluminum disposable pans and swear by the glass Pyrex pans (I have many of them) . The rack positioning and rotation from bottom to top is also helpful. I have always baked my fruit pies on baking sheets since they tend to overflow and then burn and smoke in the oven anyway. Thanks for all that you do and I still religiously use your first pie book and love it as does everyone in my family (especially at Thanksgiving time!!)

@kenhaedrichthepieacademy 4 жыл бұрын

Glad you found some useful tidbits here, my friend. I love my Pyrex pans, too...and my ceramic ones...my clay ones...heavy metal...etc. Most seem to shine inn one situation or another, so it's nice to have a selection to choose from. Appreciate your kind words...Ken

@smk7490 4 жыл бұрын

Thanks so much for this video Ken! I'm so used to making pies in glass bakeware, but I recently signed up to make some blueberry pies for a charity bake sale and was panicking about using aluminum foil pie pans. I found your video and used all your tips: preheated baking pan and baking at lowest oven rack for 25-30 mins (additional cooking in the middle rack). The pies turned out lovely (kept a test pie at home to inspect it) with a perfectly sturdy and crisp and flakey bottom, and the recipients LOVED the pies! I also used these tips for a gluten free pot pie recipe, and it was just perfect. Thank you!!!

@kenhaedrichthepieacademy 4 жыл бұрын

Thank you, my friend. I love your story and knowing that I was able to help inspire confidence in these foil pans (which I had, myself, said some less than flattering things about over the years.) I commend you for helping out your charity organization, only problem being now that you have a reputation for your fine pies, you'll be swamped with requests, orders, and suggestions - not a bad thing! If you haven't already, I hope you'll sign up over at my main site - ThePieAcademy.com - and subscribe to my KZfaq channel as well, just to be sure you don't miss anything. Ken

@pamelaeason1982 3 жыл бұрын

About to try it now!!

@kenhaedrichthepieacademy 3 жыл бұрын

Good luck!

@Joan-kl9qh 7 ай бұрын

Thank you, thank you, thank you!!😊😊

@kenhaedrichthepieacademy 7 ай бұрын

You're quite welcome, my friend. I hope you'll join us and sign up over at ThePieAcademy.com so you don't miss any of our new videos, recipes, and special announcements. Ken

@leannekendall767 2 ай бұрын

Thankyou Ken for your video and your tips on making pie in aluminium pie pans. I will let you know how I go. Kind regards from Australia

@kenhaedrichthepieacademy 2 ай бұрын

Thanks for stopping by and leaving a comment, my friend. Hope all is well In your corner of the world. Ken

@sorgutentarer 4 жыл бұрын

Thank you

@kenhaedrichthepieacademy 4 жыл бұрын

You're welcome

@MargauxYumang178 4 жыл бұрын

Ken you make it look so encouraging to use disposable foil pans i will try them tomorrow!

@kenhaedrichthepieacademy 4 жыл бұрын

Margaux - They really can work out beautifully, this coming from someone who used to be a real skeptic. Thanks for watching and commenting. If you're not already a member of our community, I hope you sign up over at ThePieAcademy.com. Ken

@catherinewilke196 4 жыл бұрын

Going to have to try this -- and so believe it will work!! I use aluminum pans for baking cakes and brownies -- I do knock temp down about 20 degF to slow down edges cooking too fast and also use ugly dark cookie sheet underneath for support. Thanks for the tips -- I am excited -- maybe I will start liking to bake pies.

@kenhaedrichthepieacademy 4 жыл бұрын

Thanks for your input. Good point that you might have to bring the temp down just a little bit. Good to have you here, and if you're not already a member I hope you'll sign up over at ThePieAcademy.com

@reinhardappolis3914 3 жыл бұрын

Thanks sir will try them in the week

@kenhaedrichthepieacademy 3 жыл бұрын

You're welcome, Reinhard - good luck! Let us know how it works out.

@reinhardappolis3914 3 жыл бұрын

@@kenhaedrichthepieacademy will let you know 😊 keep up the great work sir

@fauziahsaleh7490 Жыл бұрын

Thank you very much. I just done my Apple Crumble Pie with aluminium foil pan, at 180c for 60mins in my oven deck and its baked beautifully especially at bottom crust. Where have you been all my life 😆 Never baked Apple Pie and not ended with soggy or half-raw bottom crust with my regular pan. Now i will use aluminium foil pan each time for Apple Pie.

@kenhaedrichthepieacademy Жыл бұрын

So glad you found this helpful, my friend. Thanks for your feedback. Ken

@fauziahsaleh7490 Жыл бұрын

@Ken Haedrich Hi Ken, i never use aluminum foil pan for Quiches. I have problem with the results. I am using Pie Pan for quiches, but often bottom crust is over baked at the outer line and underbaked in the center. I always do blind baked first. Do you know what makes ths happened? I wanna try using aluminum foil pan for quiches, wanna see the difference. Please guide me. Because i sell Quiches a lot here in my country. I am from Jakarta, Indonesia. 👋

@tabitharodriguez5966 3 жыл бұрын

Hi. Love your video. I am making a pumpkin pie in foil pan. I kept temp at 350 like you said. The recipe says to bake for an hour but when I take it out the filling is not ready. So should I preheat oven at 450 and lower it to 350?

@kenhaedrichthepieacademy 3 жыл бұрын

Tabitha - thanks for your comment. No real harm can come to your pie by simply baking it longer at 350 degrees, so I would simply keep it there and leave it in the oven until it's done. Let me know how it turns out.

@lindacoleman2871 4 жыл бұрын

So, Ken, you suggest placing on a hot, dark in color cookie sheet, of which I have none! I do, however, have a pizza stone? Would it be too hot and scorch the bottom? I have also used the aluminum pans for the same reason, returned, or rather, lack of returned pie plates. I love them but I usually back in two pie pans for a sturdier pan. I sacrificed one that I use as the bottom stability pan.

@kenhaedrichthepieacademy 4 жыл бұрын

Linda - Thank you for your comment. Good to hear from you. I have a feeling that the pizza stone would work well, and not get too hot, but the only way to be sure is to give it a try. How does the "two pan" method work for you? Does that not create too much of a buffer in the bottom, and prevent a nice amount of browning? Would love to hear more!

@maryjoboyle606 4 жыл бұрын

Great information, Ken, thanks so much for figuring out the secrets. I've never baked in a disposable pie pan for the very reasons that you mentioned. But I sure will now. And , after I buy some disposable pie pans, I'll have to make a stop at the Goodwill to pick up an old dark sheet pan because I've always taken great pride in keeping my aluminum sheet pans shiny and new looking. 😊

@kenhaedrichthepieacademy 4 жыл бұрын

Hi MaryJo - Thanks for your comment. Appreciate it. I've gotten some great bakeward at Goodwill over the years myself - solid stuff that someone no longer wants or needs. My wife often kids me about some of my ugly bakeware and I tell her it's just getting broken in!

@breannadeeley5650 3 жыл бұрын

Hi Ken! Do these tips help the same way when baking an apple pie with a homemade crust in a gas oven? I make my crust out of the same crumble as on top (its more like an apple crisp style rather than pastry style).

@kenhaedrichthepieacademy 3 жыл бұрын

Hi Breanna - Thanks for commenting. The gas oven should not be a concern, but if you're using the same mixture for the bottom as for the top, I can only assume there's sugar in it, which would make it more likely to scorch if it's near the bottom of the oven. So you might want to just use the center rack position and see how that works. Let me know, ok? Ken

@erichartmann3836 2 жыл бұрын

What a revelation! I was hired to bake for a Gelateria and I didn't want to send my USA pie pans with the pies! I knew they would never return. You made my day Ken.

@kenhaedrichthepieacademy 2 жыл бұрын

Glad to hear it, Eric. Thanks for tuning in.

@billogden7695 4 жыл бұрын

Thank you Ken! Very helpful, since my good pans never get returned. Some have said place the aluminum pans in a glass/ceramic pie pan. Would this help as well? Too many layers?

@kenhaedrichthepieacademy 4 жыл бұрын

Hi Bill. Thanks for your comment. I don't think the double panning with glass is necessary. And indeed, like you suggest, in the end it might add an extra layer, or even air space, and be counterproductive. I'm glad you liked the video and, if you're into pie making, I hope you sign up over at ThePieAcademy.com. Ken

@billogden7695 4 жыл бұрын

Ken Haedrich Thank you so much! I used the available heavy aluminum pie pans and it didn’t work. So, heated the dough (2min) and placed it snuggly in my 10 inch iron cast pan, worked like a charm! I didn’t try it with the flimsy pans. But followed your directions regarding rack placement. Thank you!

@annaguziewicz7326 21 күн бұрын

Would this work in a countertop convection oven? There is not much wiggle room for moving racks if the pie is deep. I need an option since I sell my pies but tracking down pans is a hassle! I would be so scared not being able to see the bottom.

@kenhaedrichthepieacademy 19 күн бұрын

Thanks for your comment. It's hard to say because I'm not familiar with your setup and so many potential variables. I would suggest testing on a limited basis, to see how things work out. That's the only way you'll know for sure. Good luck! Ken

@ChenoaRangel 3 жыл бұрын

Hi! This video is so helpful thank you! One question - after 30 minutes on the bottom oven rack, when you move the pie to the middle rack for the rest of the cooking, do you take it off the cookie sheet or move the pie to the middle rack and keep it on the cookie sheet? Thank you!

@kenhaedrichthepieacademy 3 жыл бұрын

Good question, Chenoa - thanks for asking. You DO leave it on the sheet, especially if it's a fruit pie. They tend to bubble up over the edge, and you don't want to spend your weekend cleaning the oven. Glad you find the video helpful and I hope you'll sign up over at ThePieAcademy.com so you don't miss any of my future posts and videos.

@ChenoaRangel 3 жыл бұрын

@@kenhaedrichthepieacademy Thank you so much!!

@Guycodeacademypage 4 жыл бұрын

Hi. People talk about aluminum leaching into food when cooking with it. Would this be a risk with a pie in an aluminum pie pan?

@kenhaedrichthepieacademy 4 жыл бұрын

Hello my friend. There is tons of information online about various types of aluminum cookware, so a little research might be in order. However, I believe there is wide scale agreement that aluminum cookware poses little risk to our safety. Here is a well balanced article on the subject, if you're interested: www.healthline.com/nutrition/aluminum-foil-cooking#section4 Thanks for your feedback.

@peac3mak3r87 Жыл бұрын

Hello 👋🏼 I just subscribed to Your channel. I am learning to make chicken pot pie 🥧 I made one in a 9inch ceramic pie pan. My friends liked it so much they want to buy one from me 😬 I will give these aluminum pie pans a try (from your other video) as I dont want to give away my ceramic ones lol Thank you so much- you seem to understand the average home baker 😊

@kenhaedrichthepieacademy Жыл бұрын

Glad you found us...and good luck with those chicken pot pies. Everyone loves them! If you haven't already, I hope you'll sign up over at ThePieAcademy.com so you don't miss any of our new recipes and videos. Ken

@judithrogers5655 4 жыл бұрын

Good information thanks. I have been purchasing glass pie plates from the dollar store when donating pies for our garden club bake sale. One question though, are all aluminum foil pie pans equal? Will the dollar store ones work as well as more expensive pans?

@kenhaedrichthepieacademy 4 жыл бұрын

Thanks, Judith - good question. If you buy foil pans in the supermarket you're pretty much limited to "standard" or "regular" ones and "deep dish" ones - you won't typically find a selection of pans that are thicker or thinner. However, if you buy from a restaurant supplier or larger outlet, you can find them in a variety of thicknesses, or gauges, and when I do I will usually buy heavier gauge pans. Not sure about the dollar store ones, but I'll look for them there.

@lanajane9470 3 жыл бұрын

Hi! I was wondering if the steps stay the same if I’m only making the pie crust

@kenhaedrichthepieacademy 3 жыл бұрын

Yes, Lana - the steps are the same. But if you're prebaking the shell you have to weigh it down with foil and beans...are you familiar with that method?

@capablerain3285 3 жыл бұрын

Do you have to pre-bake the bottom crust first with this method or does it all go raw in the oven?

@kenhaedrichthepieacademy 3 жыл бұрын

It depends on the type of pie, my friend. With custard pies and loose fillings - pumpkin, chess, custard, pecan and other pies like that - you should partially prebake the shell. With fruit pies, you don't have to.

@stephaniemiddlestead525 2 жыл бұрын

I love my glass pie pans, I get perfectly cooked apples from them. But I've been doing a very small in home business and recently have had pie orders come in. I can't be handing out my glass pie pans. I've tried aluminum in the past, and the pie was cooking FOREVER and the apples never got done! I will definitely try this, but am very nervous as i need to get this to work! I don't know how the local bakeries do it! And of course they never answer back when I ask their secrets!

@kenhaedrichthepieacademy 2 жыл бұрын

Please keep me posted on your progress with this issue; I'd like to hear. Definitely give this a try, putting the disposable pans directly onto a dark baking sheet. Overall, I find professional bakers/bakery owners quite willing and happy to share their little tricks. I know a number of them personally and perhaps I can make some introductions if you'd like to talk to another baker about how best to expand or handle your baking conundrums. (If, in the past, someone didn't get back to you when you tried to contact them, there's a good chance they're just crazy busy, especially this time of year. It's probably not personal, just a matter of timing.) Good luck...sounds like you're doing a great job and you'll be a huge success if you keep plugging away. Ken

@yolavisthictaylor1706 8 ай бұрын

Hi love! I just started making sweet potato pies! I'm interested too, in your outcome. Please keep me posted! ❤

@aishaslamang5674 2 жыл бұрын

Hi, I made a savoury chicken pie , puff pastry top and bottom The bottom was still raw no matter how long it baked. Would this method work as well with a savoury pie? I have a dark sheet pan, so am i baking at 180 degrees or 200 degrees for 15min bottom and 15min top to prevent a wet bottom? It also pulled away from the sides and it was a whole soggy mess.

@kenhaedrichthepieacademy 2 жыл бұрын

If your bottom dough is underbaked, you definitely should keep the pie low in the oven for a longer period. This goes for both sweet and savory pies.

@shannondenton6630 8 ай бұрын

Hi Ken, great video! How long should I expect to bake a pumpkin pie with a blind baked crust on the bottom rack before moving it up? Will I need to do all the, as you say “fancy fadoodling” to a blind baked crust pie? Thanks for the insight!

@kenhaedrichthepieacademy 8 ай бұрын

Shannon - if you have a blind baked crust and you're making a pumpkin pie - which is essentially a custard pie, because of the eggs - you don't have to worry about starting the pie on the sheet. It will be fine on the middle rack, without the baking sheet. Pumpkin pies like to be coddled - 325 to 350 degrees - for as long as it takes. The baking sheet on the low rack trick works best with fruit pies, for the most part, and you need to cook out those juices and get them boiling so the thickener kicks in. Good luck. And I do hope you'll sign up over at ThePieAcademy.com - Ken

@shannondenton6630 8 ай бұрын

Thank you, they turned out great! @@kenhaedrichthepieacademy

@kristinelogan8841 2 жыл бұрын

Do I need the parchment for anything other than tidiness?

@kenhaedrichthepieacademy 2 жыл бұрын

The parchment catches any overspill from your pies and keeps it off the baking sheet. If you've ever had to scrub stuck-on fruit filling off of your baking sheet, you can appreciate that. So that's pretty much what the parchment is all about. Thanks for tuning in and commenting. Ken

@anagasa 4 жыл бұрын

So helpful! I’m going to bake 4 pies for my friend to take to her family events and was worried about the disposable pans. Just worried they are not deep enough for apples pies? What are your thoughts

@kenhaedrichthepieacademy 4 жыл бұрын

Hello pie friend. Make sure you buy the ones marked "deep-dish". Also...when I bake apple pies in these pans I like to make high sides - what I call an "upstanding ridge" - because they make the container even bigger, so you can fit more fruit. Then I use a crumb topping. Hope this helps!

@anagasa 4 жыл бұрын

Ken Haedrich thank you for your response! None of the disposable pans I find write deep dish on it (im in Canada, not sure if that makes a difference here). The depth of the pans we have here are usually 1.2“ deep. I did find a Betty Crocker version (not entirely pie shaped, more upright) That is 1.8” deep. I thought it would work better despite the shape. And how do you make higher sides yourself? Thx!

@kenhaedrichthepieacademy 4 жыл бұрын

@@anagasa 1.8 inches high is pretty deep, so I would use that one. As for how to build up the sides of the pastry (so you have more room) I fold the overhanging dough over and pinch it into a ridge. Watch this video to get a better idea of what I'm talking about. Good luck: kzfaq.info/get/bejne/pbabn9tj1bK8qH0.html

@anagasa 4 жыл бұрын

Ken Haedrich thank you :))))

@kenhaedrichthepieacademy 4 жыл бұрын

Hello pie bakers friends. Tell me: what's your experience with disposable pie pans? Ever use them? Have you gotten good results? Leave a comment and let me know. Thanks.

@kenhaedrichthepieacademy 4 жыл бұрын

Hi Haley - This is a little tricky and, to be honest, I've been thwarted and frustrated when it comes to pies and convection ovens. The circulating heat tends to over-brown the crust before the filling is fully done. If you're doing 8 pies at a time, it sounds like you have a small commercial enterprise. Is that so? And what approach are you using currently, and how successful has it been?

@jenniferherold1977 7 ай бұрын

I've been assigned to making my pecan pie and a key lime pie for T'giving. Will reusing disposable 9" pie pans still work for those pies? I really don't want to fuss with my pyrex pie dishes.

@kenhaedrichthepieacademy 7 ай бұрын

Sure you could use the foil pans, especially for the key lime pie. As for the pecan pie, I would suggest putting the pie shell on your rimmed baking sheet, near the oven, pour in the filling, then carefully place the sheet & pie into the oven. As you know, pecan pie filling is loose/liquid, and doing it this way will minimize sloshing and spilling as the pie goes into the oven. Best of luck and Happy Thanksgiving to you. Ken

@jenniferherold1977 7 ай бұрын

@@kenhaedrichthepieacademy Yes, but do I cook the pecan pie on the bottom shelf for 30 minutes like a fruit pie or only 15-20 and then go middle? I don't want it getting too brown?

@kenhaedrichthepieacademy 7 ай бұрын

@@jenniferherold1977 I would try 15 to 20 on the bottom shelf, then go to the middle. Thing is, all ovens are a little different, many are quirky, baking sheets vary - there are so many variables. So...I always recommend just forging ahead with your best guess and seeing how it goes. Good luck, and let me know how it works out for you. Ken

@angelc6335 10 ай бұрын

Would you still blind bake this? If so, for how long at what temp? Thank you!

@kenhaedrichthepieacademy 9 ай бұрын

Yes, you can still blind bake, but reduce the temp by 25 degrees. You may also need to reduce the time by a few minutes.

@chrisp1336 3 жыл бұрын

So, if I’m not using a disposable pie tin, how can I get successfully get the same browning on the bottom using a ceramic pie dish? Do I use the same steps? Seems like I need to leave it down on the bottom rack A little longer so that the ceramic can heat up to brown the bottom. Please help.

@kenhaedrichthepieacademy 3 жыл бұрын

Yes, that's correct - try leaving your pie on the lower rack for more time. By the way, with a heavy ceramic pan, it might help to NOT put a baking sheet under your pie...just puts too much material between the crust and the heat. If you don't use the sheet, however, and you're making a fruit pie, don't overfill with fruit to avoid spillover.

@chrisp1336 3 жыл бұрын

@@kenhaedrichthepieacademy Thank you Ken, will try that next. It was nice of you to respond.

@reginacowart41 Жыл бұрын

Love the pans....but there are 2 pans and 1 lid????

@aaronwhite6965 2 жыл бұрын

Recommendations for just baking the pie shell that will later be filled with a cream custard that isn’t baked?

@kenhaedrichthepieacademy 2 жыл бұрын

Aaron - There are different ways to do this, but here's a dependable one. First refrigerate your shell to firm it up. Preheat oven to 350. Poke bottom of shell several times with a fork to make little vents. Line your shell with foil so it fits like a glove. Weigh it down with at least a pound of dry beans, banking them up the sides. Put the shell on a baking sheet. Bake for 30 minutes on a low rack. Carefully remove foil/beans. Bake on the center rack until the crust is done - rich golden, crispy, brittle looking. Probably about 20 minutes. Good luck and let me know how it works for you. Ken

@eliseleddy7513 Жыл бұрын

I just bought some heavy duty disposable pie tins, and made a coconut custard pie. The major part of the cooking was done on the toverop, and it was finished in the oven for only15 minutes. Even though partially blind baked the crust first, the bottom crust was still pale and tasted undercooked. Should I fully blind bake the crust first, and do that on the bottom shelf of the oven? Thank you!

@kenhaedrichthepieacademy Жыл бұрын

Hi Elise - Custard pies are tricky this way, and it's hard to get the crust just perfectly baked. The short answer to your question is that, yes, the blind baked crust should be almost completely (fully) baked ahead of adding the custard, lest you end up with the result you experienced. And yes, I would use the bottom shelf of the oven for that. You may also want to consider using a heavier, non-disposable pan and see if that works better for you. Thanks for your comment. Ken

@eliseleddy7513 Жыл бұрын

@@kenhaedrichthepieacademy Hi Ken! Thank you so much for your reply! I normally only use glass pans, but recently started selling my pies, so disposable is necessary. I did get a nice heavy disposable aluminum pan, and I hope that with your suggestion of fully baking the crust and baking it on the bottom my pies may avoid the “soggy bottom” dilemma! Thanks again- Elise

@kenhaedrichthepieacademy Жыл бұрын

@@eliseleddy7513 Congratulations on your pie endeavors, Elise. I'm sure you'll be successful at it. Good luck with the recipes trials and let me know how it goes. I hope you sign up over at ThePieAcademy.com so you're notified whenever we put out new recipes, and videos, and announce our classes. Best, Ken

@eliseleddy7513 Жыл бұрын

@@kenhaedrichthepieacademy I will, thanks!!!

@telcr7224 2 жыл бұрын

You're awesome

@kenhaedrichthepieacademy 2 жыл бұрын

Thank you! Glad your enjoyed the video.

@jasoncawley6260 4 жыл бұрын

Is this the same for meat or poultry filled pies.

@kenhaedrichthepieacademy 4 жыл бұрын

Yes indeed. Thanks for watching today.

@anywi6106 3 жыл бұрын

Would disposable, aluminum pie pans be efficient enough to bake a cake with it? I only obtain a square cake pan and I much rather prefer my cake to be round. Would there be any adjustments to my overall oven temperature, considering that it's a cake and not a pie. Have a wonderful day!

@kenhaedrichthepieacademy 3 жыл бұрын

Best way to find out is to actually give it a try...if that's all you can find. There are many factors to consider. If you have a heavy metal baking sheet of some sort, I'd put that in the oven while it is preheating, then put your pan on top of that. Of course, you'll have to trim the flared edges to give everything a straight-sided cake look. Let me know how it works out, okay, and thanks for your comment. Ken

@anywi6106 3 жыл бұрын

@@kenhaedrichthepieacademy It was thankfully a success! I did not adjust any temperature since I was fabricating a chiffon cake. It might have been more sensitive towards any incorrect calculations. However, the top of the chiffon cake did expand horizontally|: due to the ridges above the pie pan. I was able to trim it off and it ended up brilliant. That being said, there were innumerable hassles. The aluminum factor of it made the pan to have a floppy, inconsistent structure. It was a prominent concern for the cake to lean when baking. I wouldn’t extensively recommend it but it is a great alternative if an individual has no access to anything more. There is no doubt that a reusable pie pan would have been more efficient. Yes, I did use a cookie tray to steady the pan. Have a wonderful day!

@kenhaedrichthepieacademy 3 жыл бұрын

@@anywi6106 Thank you for the detailed update...it will be very helpful to some folks.

@christopherw4527 2 жыл бұрын

Ken, I haven't been able to buy the Hess pie pans out of Missouri for over a year now. The website hasn't updated at all. Do you know if the maker quit making them, or has he passed on now. Thanks.

@kenhaedrichthepieacademy 2 жыл бұрын

Hello. Several others have told me the same thing. Frankly, I don't know what has become of Tom; I did hear that he had moved, and was regrouping, but it's all very vague. If and when I learn anything else, I will post the information here. Thanks for watching. Ken

@christopherw4527 2 жыл бұрын

@@kenhaedrichthepieacademy Thank You very much Ken.

@meganj402 4 жыл бұрын

I was wondering about those pie recipes that say to bake the pie at 425 degrees Fahrenheit for 15 minutes then reduce to a lower temp. Should I have pie on lower rack when the temp is at 425 or move it to the lower rack once I reduce the oven temp? Sorry I just want to make sure I don't curdle a pumpkin pie! Lol

@kenhaedrichthepieacademy 4 жыл бұрын

Hi Megan - Those higher temps work for most fruit pies, but not for a pumpkin pie; it's too high for any custard pie or pie made with eggs. Typically with custard pies my motto is "low and slow" - 350° for the entire bake, on the center rack. If you bake custard type pies at high temperature, you'll essentially curdle the eggs and end up with a grainy filling. To be sure not to miss any upcoming videos, please subscribe over at ThePieAcademy.com.

@tflem1822 Жыл бұрын

I didn't hear you mention baking temperature

@kenhaedrichthepieacademy Жыл бұрын

Temperature typically depends on the type of pie you're baking. For custard pies and any filling with eggs, I usually keep the oven at 350 degrees. For fruit pies, I often start them at 400 degrees for about 20 minutes, then lower to 375 degrees for the duration. Hope this helps. Ken

@libbybrauner6977 5 ай бұрын

Try using 2 at a time

@alysonadams1580 3 жыл бұрын

I have a question, Ken! 🙋🏼‍♀️ I baked my first blind bake crust pie in a disposable pan tonight, but the edges of the crust slid down and I ended up with what looked like a tart crust instead. Any tips for how to make sure single crust and double crust pies keep their shape in disposable pans? I did put the disposable pan inside of a glass pan for extra support, but it didn’t seem to help.

@kenhaedrichthepieacademy 3 жыл бұрын

Alyson - Putting the one pan inside the other probably didn't help matters. Crusts are more stable when they get a good blast of heat as soon as they go in the oven; this helps to "seize" the crust. The second glass pan would have greatly slowed the process and contributed to your "sliding" issue. Also, with disposable pans make sure you freeze the shell before it goes in the fridge. I'm doing a whole video about this so keep an eye out and make sure you subscribe to the channel so you don't miss it.

@mom2specialboyz 3 жыл бұрын

My friend said to prevent the pie crust from burning (pumpkin pie) bake for the first 15 minutes at a higher temperature and then turn it down for the remaining time. I don’t know what temperature to bake it at. I thought the pie would burn if I baked it at 450 degrees for the first 15 minutes and then turned it down to 350 degrees. Does this sound right? The aluminum foil thing didn’t work well for me.

@kenhaedrichthepieacademy 3 жыл бұрын

There's nothing inherently wrong with starting a pumpkin pie a little on the high side - say 400° - but 450 is TOO high. There's a danger that you'll always forget it or your oven bakes even hotter than it says. I much prefer keeping the temp at an even 350 the entire time. No harm can come to a pumpkin pie that's cooked low and slow, but you can mess it up - and burn the edges and mess up the filling - if you go too hot.

@mom2specialboyz 3 жыл бұрын

@@kenhaedrichthepieacademy thank you so much! I bought some aluminium pans and I'm going to try making a pie soon.

@kenhaedrichthepieacademy 3 жыл бұрын

@@mom2specialboyz Let me know how it goes, okay? Ken

@karenleow9204 Жыл бұрын

I want to make some pies, freeze them in foil pans and give them as gifts, would this technique work well with a frozen pie?

@kenhaedrichthepieacademy Жыл бұрын

Hi Karen. While it would work, I generally don't like to or recommend freezing baked pies, in particular fruit pies with a double crust. The crust takes on too much moisture when you freeze it and more or less changes the texture from flaky to dense and chewy. There are exceptions, certain pies that hold up well for gift giving. Chess pies and nut pies are among the best. Toll House pie is another (chocolate chip pie). I did an entire online class about the best pies in this category and it's still available. If you would like to learn more, here is the link: bit.ly/3w4w5LL . And if you'd like to stay up on our latest class announcements, recipes, new videos and other good stuff, make sure you sign up over at ThePieAcademy.com - Ken (Curious - what kinds of pies are you thinking about freezing?)

@karenleow9204 Жыл бұрын

@@kenhaedrichthepieacademy oh, thank you so much for such a quick response. I am referring to freezing after assembly, before baking.

@karenleow9204 Жыл бұрын

I will definitely check out those links!!

@karenleow9204 Жыл бұрын

I am looking at making fruit pies, peach in particular.

@kenhaedrichthepieacademy Жыл бұрын

@@karenleow9204 Hi Karen. I think you'll have pretty good luck, so I'd give it a try.

@jessicamurphy5553 3 жыл бұрын

You say they don’t cook the bottom, but they keep burning mine. The other day I made a fruit pie and followed all your tips and my bottom burned. Today I blind-baked a crust but didn’t put it in the bottom rack, only heated the sheet, and it still burned. I’m scared to put that pumpkin pie on the oven to cook the custard 😭 if you could please give me some more tips to avoid this That would be really really helpful

@kenhaedrichthepieacademy 3 жыл бұрын

Hi Jessica - evidently this isn't working for you so you might want to come up with another plan. I would start by having your oven checked by a professional to make sure it is properly calibrated. Sounds as if your oven might actually be baking way hotter than what it says on the dial. Also, if it's burning your crust in the low position, use a higher oven rack.

@selah71 3 жыл бұрын

I reuse "disposable" pans over and over again! Lightweight, easy to wash and bakes everything perfect.

@kenhaedrichthepieacademy 3 жыл бұрын

Great idea, Selah - me too!

@stilltlrforlife 3 жыл бұрын

Good video but do something about the lip smacking sound movie g the mic down a bit may help that.....oiif

@kenhaedrichthepieacademy 3 жыл бұрын

Sure will.

@stilltlrforlife 3 жыл бұрын

@@kenhaedrichthepieacademy That trick worked flawlessly though, I however used a ceramic cookie pan underneath, was skeptical that it might scorch so I didn't start it on the bottom rack for the first half, came out perfectly with the ceramic pan...loved the tip, I'll be forever using it!! Thank you..and I didn't want to be rude...just giving advise as a fellow former KZfaqr. We learn and grow!! I was far from perfect and your vid quality far surpasses mine. Take care

@kenhaedrichthepieacademy 3 жыл бұрын

@@stilltlrforlife Hey, it's all good. Glad I could help and I hope you'll tune it for future videos. Good luck.

@stilltlrforlife 3 жыл бұрын

@@kenhaedrichthepieacademy absolutely will!!

@Me-yf9lt 11 ай бұрын

Seems very expensive to spend 50 cents for every pie.

@kenhaedrichthepieacademy 11 ай бұрын

Depends on how you look at it. It's cheap compared to never getting back the nice pie pan you may have used do bake the pie you've gifted. And typically, if you buy in larger quantities, you can do better than 50 cents per pie pan. Thanks for tuning in. Ken