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Glass Pie Plates?

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  • bk Nov 18, 2005 09:13 AM
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Looks like that's all I have in my cupboard.

Does baking time or anything else about a recipe need to be changed when using a glass vs metal pie plate?

It's been a long time since I've baked a pie so is there a reason or any new ideas on whether I should toss the glass and opt instead for a new metal or other type of pie plate?

thanks

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  1. I always us the glass plyrex to make my pies. Don't know if the recipe has to be adjusted. I can tell you that for my apple pies- I preheat the oven to 450, bake the pie at 450 for about 10 minutes, then reduce the heat to 360-375 and cook for another 45-50 minutes. I cover the edges of the crust for the first 40 minutes or so.

    1. I find glass pie plates to be superior to metal or pottery and have never had to make adjustments in time or temperature. Glass gives me a crisper and more evenly browned crust.

      1. I have read in several cookbooks that substituting glass baking dishes for metal requires lowering oven temperature by 25 degrees relative to what is specified in the recipe. That is what I do.

        2 Replies
        1. re: summertime
          j
          JK Grence (the Cosmic Jester)

          Strange, I heard the exact opposite, raise the temperature by 25 degrees if using glass. I had stopped doing any adjustment some years ago, and everything comes out fine.

          My guess is whoever gave those pieces of advice should have checked their actual oven temperature.

          Link: http://thecosmicjester.blogspot.com

          1. re: JK Grence (the Cosmic Jester)

            As I said earlier - I have not "heard" it, I read this in fairly respectable sources - certainly not the kind that would use an uncalibrated oven. The argument is based on the fact that glass conducts heat differently from metal.

            Here is the Cooks Illustrated view.

            http://www.cooksillustrated.com/image...

        2. Always use glass, never adjust particularly. I like glass because, in addition to holding the heat and therefore giving a browner bottom crust,the glass allows you to SEE the bottom crust, so you aren't tempted to take it out too soon.

          Link: http://seasonalcook.blogspot.com

          1. A word of caution. When you remove your perfectly baked pie from the oven DO NOT put it on a rack to cool. Sit the pie on a padding of dry dish towels on a countertop. I lost the most luscious peach pie last summer when the pyrex cracked as it cooled on a rack. I did call the company and they sent me a new pie dish and told me that pyrex can go from cold to hot without a problem it doesn't work the other way around. Enjoy your shard-free pie.

            1 Reply
            1. re: micki

              That is bizarre. I have made many a pie in a pyrex pie dish, cooled on a rack, never had a crack. How does cooling on a rack make the pie go from hot to "cold"?

            2. Does baking time change if you use a tin pie plate instead of a glass one?

              1 Reply
              1. re: junemccabe

                In my experience, a pie is done when it's done, no sooner and no later and in spite of whatever the recipe says.

              2. I always use Pyrex.