Don't splurge on your pie pan.
, I've given away approximately 36 fruit pies—each missing a single slice. For, uh, you know. Science.
Very early on, I discovered that thick ceramic and stoneware turned out pale and greasy crust, even though my pies are baked for about 75 minutes at 400°F. Not that it was much of a mystery; because these heavy materials conduct heat so slowly, the bottom crust bakes more slowly, too. As a result, the flaky butter oozes out of place and never truly cooks through, resulting in a bottom crust that's dense and soft rather than layered and crisp.
Despite my deep and passionate love for aluminum in the form of baking sheets, cake pans, and cookware, I'd never actually used aluminum, disposable or otherwise, to bake a pie, because so many recipes require a nonreactive plate. Therefore, in my tiny kitchen, it's always seemed more convenient to stock simple glass plates instead.
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