Hey all. Converting a 9" pie recipe to a 10 1/2" pie pan, how is it done?
Hey all good evening, hope you are either enjoying a nice dinner or getting ready for one!
I am in the mood for trying out a pie recipe (have never made pie before) and am having trouble matching up recipes with pie pan sizes.
I am heading over to Williams Sonoma to pick up a pie pan, however the one I am looking at is a 10 1/2 ", I know, weird size...
The recipe I am following, here, http://www.browneyedbaker.com/2011/06...
says to use a 9" pie dish.. Obviously I need to change ingredient sizes or there will be problems with this pie...
Is this easily done?
I don't actually HAVE to get the 10 1/2" pan, the reason I want it is because the only other one is williams' goldtouch aluminized steel which I am not so comfortable with for safety reasons. The 10 1/2 " is emile henry ceramic clay and to me that would be the logical choice if I am so concerned with pie pan materials. I know I don't have all the answers and it might very well be fine, however I'd rather go with the ceramic clay.
If this is not easily done I will go with the 9" and solve it!
Please let me know thank you :) Have a good night :) Happy eating :)
wow you guys, just wanted to say thanks! amazing help! hate to even say it however i ended up going over to williams and lo and behold the emile henry came in a 9", didn't even see any 10.5" ?!?!?! maybe there was some online/in store mixup or luck just happened to be on my side! either way I guess I don't need the conversions now, but thank you very much anyway I really appreciate it :) sorry again :) have a good one :)
A 10.5 inch pan holds approximately 35% more than the same 9 inch pan. Basically you are going to have to boost most of your ingredients by 1/3.
Unless you like doing these conversions, I suggest you find a 9 inch pie pan. Most recipes are designed for 9 inch.
Here are the ingredient modifications to your recipe.
For the Crust:
2¼ cups all-purpose flour 3 cups
1 teaspoon salt no change
2 tablespoons granulated sugar 2.75 tbls
11 tablespoons butter, cut into ¼-inch cubes 15 tbls
7 tablespoons vegetable shortening, chilled 9.5 tbls
1/3 cup ice water 3.5 tbls
For the Pie Filling:
3 cups strawberries, hulled and sliced 4 cups
3 cups rhubarb, trimmed and cut into 1-inch pieces 4 cups
¾ cup granulated sugar 1 cup
1 tablespoon grated orange zest no change
2 teaspoons lemon juice 2.75 tsps
¼ teaspoon vanilla extract no change
4 tablespoons quick-cooking (instant) tapioca 5.25 tbls
2 tablespoons unsalted butter, cut into small pieces 2.75 tbls
I think you will eventually regret buying an oversized pie pan. Most recipes are for 8 or 9 inch pans and there is a considerable volume difference when you are going up to 10" or more.
Cooks Illustrated recommends a clear glass pyrex pie pan and I heartily agree. They retain heat well and bake very evenly. They allow you to see how brown the bottom of the crust is. They cost about $5. If you are worried about the reports of sudden explosion of pyrex, be reassured that a pie pan is the least likely to do this because it does not get as much nicking over time as happens with vessels that experience a lot of stirring with metal utensils and knife-cutting. Putting the filled pie pan on a preheated sheet pan to bake jump-starts the bottom crust and contains spillovers. In the highly-unlikely case of pyrex failure, the sheet pan will catch the contents.
For the Pie Filling:
Adjusted from original recipe posted at: http://www.browneyedbaker.com/2011/06...
4 cups strawberries, hulled and sliced
4 cups rhubarb, trimmed and cut into 1-inch pieces
1 cup granulated sugar
4 teaspoons grated orange zest
3 teaspoons lemon juice
3/8 teaspoon vanilla extract (1/8 tsp 3 times)
16 teaspoons quick-cooking (instant) tapioca
3 tablespoons unsalted butter, cut into small pieces
Process ingredients per original recipe as posted.
For Pie Crust:
3 cups AP flour
1 1/4 cup shortening (Crisco, etc.
)1 egg, well beaten
1 teaspoon salt
5 Tablespoons water
1 Tablespoon white vinegar
Cut shortening into flour with pastry blender or fork (two knifes working opposite one another will also work for this task)
Combine eggs, water, vinegar and add to flour mixture
Combine, using fork, until flour absorbed completely but don't over work the dough.
Form into ball, wrap in plastic wrap and refrigerate at least one hour.
Turn 1/3 of the dough and roll to form crust of desired thickness.
For baked shell, bake in 475 degree oven 8 - 10 minutes