#93: How Much Does That Pie Pan Hold?
I tested a few and found that they aren't all the same. And an update on virtual classes for July.
HOW MUCH DOES THAT PIE PAN HOLD?
Pie pans come in sizes large to small and round, oval, square, rectangular, heart, and hexagonal shapes. I have one that is in the shape of the symbol pi for use on March 14. My collection is roughly around one hundred pie pans give or take as the number fluctuates when I give a pie and the pan may not make it back home. But, no worries, as another shows up to takes its place.
If you like to give away pies, but you don’t want to risk losing a favorite or irreplaceable pan, thrift stores, estate sales, and garage sales are great places to pick up a few at bargain prices.
By pouring water into empty pie pans and filling them up to the top, I was able to find the volume measurement for some of the more popular pans. Does it surprise you that I found no standardization for the amount either 9” (23 cm) shallow or deep-dish pie pans hold?1
Here are my results:
9” (23 cm) Easy Grip Pyrex deep-dish — 8 cups
9” (23 cm) 2-handle Pyrex deep-dish — 7 cups
9” (23 cm) Pyrex shallow — 4½ cups
9” (23 cm) Staub deep-dish — 5 cups
9” (23 cm) Cordon Blu deep-dish — 6 cups
9” (23 cm) Emile Henry deep-dish — 6 cup
9” (23 cm) Le Creuset deep-dish — 6 cups
9” (23 cm) Polish Pottery deep-dish — 7 cups
8” Emile Henry deep-dish — 4½ cups
5 ½” Le Creuset — 1¾ cups
If a recipe suggests a particular size pie-dish and you find that it over or under fills the one you have, jot down a little note in the recipe book, or add a sticky-note, to remind you what size pan you used and what would really work best.
Bake with Kate
Key Lime Pies
Recently I made the two different Key Lime Pies that I’ll be teaching in the July 10th virtual class and took them to a potluck. I came home with two empty pie dishes that had been pretty much scraped clean. In the virtual class, we’ll be making both versions, plus a blueberry glacé, and Chantilly cream for toppings. If you would like to join me, here’s the link to register.
Baking with Summer Berries 3-Part Series Starts July 11
I’ll be leading a 3-part virtual berry series beginning on July 11 for the 92Y in NYC. We’ll be making a crisp, a pie, and a sonker all with the sweet fruits of the season. Here’s the link for registration.
Music for Today
Of the 18 sets of measuring cups and spoons that I have, I found this to be the case with them, too. Nothing is really standardized which turned me into a digital scale fan when I started writing cookbooks.
Love the photos and I can hardly wait for the key lime pie class this Sunday!! Kate, I so enjoy reading your posts -thank you!!
The photos alone are worth this!