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Nov 15, 2011 06:01 PM

Worried my pie pan will break

Most pie recipes I use call for putting the crust (in pie pan) in the fridge or freezer to chill before filling it. I understand the purpose of this, BUT my favorite pie pan is my glass Pyrex pan, and I am worried that putting a cold glass pan into a preheated oven will turn into a messy disaster, a broken pan, and no pie.

How do others deal with this situation? Am I being overly cautious? I have definitely broken pyrex by putting a too hot pan into cold water...

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  1. Most of the pie crust recipes I have used that call for chilling have you chilling the crust before you roll it out.....not sure of the purpose of rolling it out and then putting it in the pie pan in the fridge??? Maybe you could try it the other way around?

    1 Reply
    1. re: sunflwrsdh

      The purpose of putting the rolled crust in the fridge is to prevent shrinkage and melting of the crimped edge when it is first placed in the oven. I don't think that putting a chilled glass Pyrex pan in the oven presents the same danger level at all as putting cold water on a hot one.

    2. No worries Pyrex is meant to go from freezer to oven
      Scroll down to "browniebaker"s post.

      4 Replies
      1. re: chefj

        Sure it is...

        If if was purchased in the last ten years or so, watch out. Thermal shock is reality. There are a number of exploding Pyrex threads on these boards.

        If you really think you must refrigerate and then fill and bake, switch to a metal pan or to a clay or stoneware pan. Emile Henry makes lovely pans (expensive) and pie tins are cheap. Better safe than sorry.

        1. re: RGC1982

          Even Cook's Illustrated okayed this practice. It is what they do.

          1. re: RGC1982

            Never had a problem in 30+ years

            1. re: RGC1982

              Freezer to preheated oven is not a thermal shock situation.

          2. Being cautious isn't a fault. I understand if the pan has a scratch that can make it vulnerable to breakage with severe temperature changes. If you've had the pan a long time I'd say go with putting it on a thin cookie sheet before putting it in the oven. I'm a potter and that's what I recommend people do who cook with handmade ceramic pieces that go in the oven. The cookie sheet will warm up more gradually and protect the pan more so than placing a cold pan directly on a hot oven rack.

            2 Replies
            1. re: Leepa

              I put mine from the freezer to oven all the time and they have plenty of scratches (I've even etched initials on the bottom with etch cream to be sure I get them back) The point of chilling is to go from cold to hot quickly to prevent shrinking/misshaping (keep those crimps pretty!) so heating gradually on a sheet pan would seem to defeat the purpose.

              1. re: sarahjay

                I understand the point of chilling, amazingly enough. What I'm talking about heating gradually is the bottom of your pyrex dish not your crimped edge of the pastry which should not be affected whatsoever by what the pan sits on. By gradually, I don't mean a huge amount of time. Just not an instant shift from frozen to 400 degrees within the space of a few seconds.

                Good luck with your pan. I hope you have a self clean oven. You'll probably need it at some point.

            2. I take my pie crust from the freezer, fill it, and have it in the oven within five or ten minutes. I bake it on the lowest rack for 20 minutes or so, with a thoroughly-preheated pizza stone right underneath. After 20 minutes, I pull the pie out, remove the oven rack, and put the Pyrex pie plate directly on the pizza stone. I've never had one break (and my bottom crusts come out remarkably crisp!)

              1. if it is an older pyrex pan, i wouldn't do it.