Cast Iron Pie Pan

This is the second time I've bought one of these. I thought the first one was a good deal at 18 dollars. I got the second one for $12, which was almost a freebie. First and foremost, I enjoy baking pies in these. I make chicken and beef pot pies frequently and use corning ware pie pans as well as these. These are fantastic. When the pie is pre-made, I believe it is just a tad better. heated and put to good use When I got them, I added a little to the existing cure. Simply wipe with your preferred oil and heat in the oven for a few minutes, or simply place on the stovetop and keep wiping a thin layer of oil on the hot pie pan as it smokes/dries. It does not necessitate a great deal of effort. Because you're using a pie crust with a lot of buttery or other oil in it, you're actually adding a little each time you use it. I've never had it stick, burn, or be difficult to clean with anything more than a quick rinse in the sink and a quick wipe, followed by a quick heat on the stovetop to dry and a thin coat of oil. br>br>Here's my crust recipe, followed by my pie recipe, both of which are incredibly easy to make and difficult to mess up. The most difficult and time-consuming part is rolling the crust; however, if you use a pre-made crust, you can have a pie in the oven in 5 to 6 minutes. It takes longer to prepare. The pie will be made after the pan has been heated. Making your own crust takes an extra 20 minutes, but it's well worth it for me (cleaning up the flour, mixing bowl, and cutting board I use to roll out the dough is my biggest annoyance). My family begs me to make these on a regular basis, and any leftovers are devoured the following day. Basic Pie Crustbr>Serves: br>br>br>br>br>br>br>br>br>br>br>br>br> 4br>ingredientsbr> • 2 cups all-purpose flour Use all-purpose or bread flour (or a self-rising flour if you want it to rise a little higher). )br> • 1 teaspoon saltbr> • 2/3 cup butterbr> • 5 to 7 tablespoons cold waterbr> • Sugar 1 tablespoon (optional) (I don't use sugar in my pie crusts for non-dessert recipes like chicken pot pie and so on. ) )br>br>Directionsbr>Sifting the flour first is recommended, but I've made pie crusts without it. Combine flour and salt in a large mixing bowl. br>br>Cut butter into flour and salt mixture with a pastry cutter. (I have a method for cutting butter that I use. ) I use a hand grater and a cold or frozen stick of butter, grating it coarsely. This ensures that the butter is evenly distributed and easy to incorporate. This results in a flakier crust. )br>br>Add the water and stir until all of the flour is damp. It's best to use the least amount of water possible to get the job done. br>br>Dump the dough onto a floured surface and roll it out to about 1/8 inch thick. If you plan on making a lot of pies, I recommend making round templates to cut out the tops and bottoms of your pie crusts. I've also just flipped my pie plate over the dough and cut out the bottom crust by cutting around the plate about 12 inches from the edge. I used my pie plate to cut the top crust. Fill the pie with your favorite filling: br>br> ) apple pies, chicken pot pies, and so forth. br>br>Now cover the pie with the top crust. To make a good seal as the crusts are joined, go around the outside edge and crimp together the edges of the bottom and top pie crusts. Most people use their thumbs to press down on the edge just slightly overlapping each thumb press to make a good seal. Pie plates have a wide flat or scalloped edge for this reason. It creates a nice wide flat area where the edges can be crimped together. I've tried making pies in cast iron skillets, but a straight thin edge, such as the cast iron skillet's lip, doesn't work nearly as well. Before baking the pie crust, make 4 to 8 small slits in the top. br>br>With baking, it's difficult to go wrong. Pre- Preheat oven to 350 degrees. The pie can be baked at temperatures ranging from 375 to 400 degrees F, depending on your oven. The time it takes to bake a cake can vary from 35 to 50 minutes. Many recipes simply state to bake until the crust is golden brown. This is for pies with a top crust; for open pies without a top crust, follow the recommended cooking instructions for that specific recipe. br>br>Once the dough is mixed, one option is to place it in a container or zip log bag and place it in the fridge overnight. I even roll out any leftover dough, cover it with wax paper, and roll it into the wax paper before freezing it. br>br>Another option is to make your pie up to the point where it is about to be cooked and then freeze it for later use. If you want it to last longer in the freezer, take it out after it has been frozen overnight and vacuum pack it before returning it to the freezer. br>br>Chicken Pot Piebr>Serves: br>br>Chicken Pot Piebr>Serves: br>br>Chicken Pot Pieb 4br>Pie Ingredientsbr> • 1 can Cream of Mushroom Soup (substitute 1 can Cream of Chicken Soup)br> • 12 cup milk (substitute heavy cream in whole or partially)br> • 1 can chicken breast meat (substitute 1 Can Beef)br> • 12 can Canned Cornbr> • 12 can Canned Sweet Peasbr> • 12 can Canned Carrotsbr> • 1 cup broccoli, cut into smaller stalks/heads (cauliflower can be used in place of broccoli). )br> • Season with pepper and salt to tastebr>Crust Ingredientsbr> • 2 cups all-purpose flour Use all-purpose or bread flour (or a self-rising flour if you want it to rise a little higher). )br> • 1 teaspoon saltbr> • 2/3 cup butter (substitute lard, crisco, solid coconut oil, etc)br> • 5 to 7 tablespoons cold water (substitute cold milk or cream)br> • Use a 9 to 10 inch Pie Pan (I've used everything from a cheap disposable tin to pyrex, to cast iron pie pans)br> I love my cast iron, but no matter what pan I use, I've never made a bad pie. br>br>Crust Directionsbr>I recommend sifting the flour first, but I've also made pie crusts without it. Combine flour and salt in a large mixing bowl. br>br>Cut butter into flour and salt mixture with a pastry cutter. (I have a method for cutting butter that I use. ) I use a hand grater and a cold or frozen stick of butter, grating it coarsely. This ensures that the butter is evenly distributed and easy to incorporate. This results in a flakier crust. )br>br>Add the water and stir until all of the flour is damp. It's best to use the least amount of water possible to get the job done. br>br>Dump the dough onto a floured surface and roll it out to about 1/8 inch thick. If you plan on making a lot of pies, I recommend making round templates to cut out the tops and bottoms of your pie crusts. I've also just flipped my pie plate over the dough and cut out the bottom crust by cutting around the plate about 12 inches from the edge. I used my pie plate to cut the top crust. Fill the pie with your favorite filling: br>br> ) apple pies, chicken pot pies, and so forth. br>br>Now cover the pie with the top crust. To make a good seal as the crusts are joined, go around the outside edge and crimp together the edges of the bottom and top pie crusts. Most people use their thumbs to press down on the edge just slightly overlapping each thumb press to make a good seal. Pie plates have a wide flat or scalloped edge for this reason. It creates a nice wide flat area where the edges can be crimped together. I've tried making pies in cast iron skillets, but a straight thin edge, such as the cast iron skillet's lip, doesn't work nearly as well. Before baking the pie crust, make 4 to 8 small slits in the top. br>br>With baking, it's difficult to go wrong. Pre- Preheat oven to 350 degrees. The pie can be baked at temperatures ranging from 375 to 400 degrees F, depending on your oven. The time it takes to bake a cake can vary from 35 to 50 minutes. Many recipes simply state to bake until the crust is golden brown. br>br>Directions for Pie Fillingbr>Preheat oven to 375 to 400 degrees Fbr>Mix all ingredients in large bowl until chicken is no longer in large lumps and the cream of mushroom soup and milk are evenly mixed. br>br>For open pies without a top crust, follow the recommended cooking directions for that specific recipe. Add a pinch of salt and pepper to taste. Don't overdo it; you can always add more after it's cooked to suit your personal preferences. For the pie crust, follow the basic Pie Crust Recipe and bake for 35 to 50 minutes, or until the crust is golden brown. br>br>This is a very adaptable recipe. Rather than using canned or fresh carrots, I used dried carrots. In general, any canned ingredient can be substituted for any fresh ingredient, and vice versa. You also have a lot of leeway when it comes to changing the filling ingredients, such as using beef instead of chicken or using cream of chicken soup instead of cream of mushroom soup. When it comes to vegetable fillings, the sky is the limit. br>br>Once, when making this according to the above instructions, I forgot to include the can of chicken. I only remembered it because I was pulling the cooked pie out of the oven and saw the can of chicken sitting there unopened. That's what happens when you cook when you're tired, but the pie was a hit with everyone who tried it. br>br>It would be difficult to make a mistake with this recipe. The contents of the filling, as well as their proportions, can be changed at any time. If I could, I'd try to keep the proportions of liquids like milk, cream of mushroom, or cream of chicken soup close to the proportions of total vegetables and meat. If you don't care for carrots, simply increase the amount of corn and peas in the recipe. If you don't like broccoli, try cauliflower instead. br>br>As you substitute more fresh ingredients for the canned ingredients, the cooking time will likely increase; instead of 35 minutes, increase it to 45 or 50 minutes, or sauté those ingredients ahead of time. br>br>This recipe was created to be a simple recipe to make with minimal effort, using only canned ingredients except for the crust.

Sevyn McConnell

| Nov 18, 2021

They last an eternity and cook more evenly. This item yielded a delicious pie. br>br>However, when I purchased it, I did not consider this. Refrigeration is not recommended for cast iron. And, in most cases, pies are left in their baking pans until the entire pie has been consumed. Cast iron, on the other hand, should be removed as soon as possible after cooking. It's a little more difficult with this because, at least in my house, pies aren't usually eaten on the same day. Having said that, this pie pan is one of my favorites. It has a lot of depth to it and will be ideal for pot pie recipes. To make a fruit pie, you'll need twice as much feeling. This makes it an excellent choice for entertaining guests or if you have a large family. br>br>I would highly recommend this product, but keep in mind that it is not intended for storage. As a result, plan to eat your pie the same day it's made.

Yasmin Contreras

| Jun 10, 2021

I wiped this plate with peanut oil when it arrived so that it could be stored for a few days. I used Pam Baking Spray (which contains some flour) to make a pecan pie. To pre-bake a standard pie crust, follow the directions on the package. While I was mixing the filling, I baked it for 10 minutes at 400 degrees F. I baked the pie for about an hour at 350 degrees F. The pie did not stick at all, as you can see in the photo. Here are a few dubious reviews: When used in conjunction with a trivet, this pie plate is ideal for serving at the table.

Ambrose Gutierrez

| Jan 24, 2021

br>In my life, I've made five pies, four of which were baked in a basic Pyrex brand glass pie plate. They turned out beautifully, but my fifth pie was the most difficult to make. THIS pie- even better than I expected! My crust is flawless throughout the pie, even on the bottom (as seen in the photo), where it was also cooked to a golden, flaky perfection. This is now, without a doubt, my favorite item in my entire kitchen. I bought two, and I'm thinking about getting a few more. I'm aware that acidic foods should not be cooked in cast iron, but my pie is lemon blueberry, so I'll reseason it just to be safe. However, I highly recommend this product--especially for the price! It's a lovely plate, and I can't wait to put it on my table for the holidays.

Elliana LORD

| Apr 06, 2021

I'm not going to use my glass plates ever again. The crust was much better, and the overall flavor of the pie appeared to be much better as well. There was no such thing as sticking. With the exception of a few crumbs on the plate, the pie lifted out easily. This is fantastic!.

Beatrice Wolfe

| May 29, 2021

This is the pan to use if you want a pie with a fully cooked bottom crust and no soggy pie bottoms. My wife makes a fantastic apple pie, but when baked in a clay pie dish, the bottom never fully cooked and became soggy. The bottom of the pie is fully cooked and delicious because it is baked in a black pan. This pan isn't a one-trick pony because it can be used for a variety of other dishes.

Salem McDonald

| May 10, 2021

I was ecstatic to see this pan and read all of the positive feedback. Well, after two days of waiting, I couldn't take it any longer and baked a chocolate chess pie for Sunday dinner! I've never seen such a mess, I had to chisel out the pieces, and I'm not sure when I've ever had such an ugly sticky mess where most or at least half stayed in the pan! It's not like I don't know what I'm doing because I use my old Lodge and porcelain covered cast iron on a daily basis! I didn't have much of a choice but to try soaking in the sink to see if I could loosen the crust. I hate returning with food stuck on it, but I don't know what else to do; I've read all the great reviews, but I'm not sure what happened to mine!!.

Magnolia Shea

| Dec 21, 2021