Bake a pie without a pie pan? It does sound strange. But it is actually a very common kitchen challenge.
I have often needed to bake a pie and had no available pie pans.
Sometimes all my pie pans are already full (this happens a lot at Thanksgiving!) and sometimes I just can’t find where I put my pie pan.
Luckily, I have come up with some pretty creative ways to bake a pie without a pie pan.
The best pie pan substitute is a quiche pan. A quiche pan is about the same size as a pie pan and comes in the same materials as pie pans as well. Use a springform pan as a quiche pan substitute. A nice, deep cake pan will work perfectly as a deep dish pie pan substitute.
Pie Pan Substitutes
1. Aluminum Foil – Easiest Pie Pan Substitute
You have probably seen disposable pie pans made from foil before. Why not make one?
Use several layers of aluminum foil to create a make shift pie pan. Lay 5 pieces of heavy duty foil on a flat surface.
Fold the edges over about 1 inch to connect the foil pieces.
Continue to fold the foil, one inch at a time, inward from each side, creating an edge. Make the foil look as close to a regular pie pan as possible. It is very bendable and flexible so work with it until you have created a pie pan!
Place your homemade pie pan on a baking sheet. Spray the foil and then bake your pie as usual!
2. 2.9×13 Pan
Most of us have a 13×9 baking pan at home. They are often called casserole dishes and are typically made of metal or glass. A glass pan is perfect for baking a pie!
However, you do not need to push the pie dough up the whole edge of the pan. It is okay if your 9×13 pie is a little shallower since it is longer.
Bake your pie for about 10 minutes more. Since the pie is wider, the middle may take longer to bake.
3. Muffin Tin
Rather than baking one big pie, try making small, individual pies using a muffin tin! One standard 9” pie dough recipe will line about 10 muffin cups.
Spray the muffin tin well before pressing the pie dough into each cavity. You can even use paper muffin tin liners to make your pies even easier to remove and eat!
Muffin tins have the same angled sides as a pie pan which makes it a perfect pie pan substitute.
Mini pies will bake much faster than a whole pie. Reduce the baking time by 15 minutes.
Check the center of the pies to make sure the center is set before removing them from the oven.
4. Baking Paper
Line a baking tray with a piece of baking paper or parchment paper. Roll out your pie dough into a large circle and place it on the parchment paper.
Pile your filling in the center of the pie dough and fold the edges of the dough inward, enclosing the filling. You can leave a little of the pie filling exposed to make it look pretty!
Bake the pie for about 15 minutes less. Since it is flatter, it will bake faster.
Baking pie without a pan like this is best with thicker fruit fillings. It will not work with a runny filling since it would just pour right out!
Try this pie pan substitute idea using this recipe for perfect apple pie from Jo Jo Recipes. It will work wonderfully and give you the best apple pie of your life.
5. Pyrex Dish
Pyrex dishes are made from a special type of glass that is extremely resistant to breaking. The glass can go in the oven or freezer. It is perfect for using to bake pies!
Look for a pyrex dish that is a similar size to a pie pan. Pyrex makes 9” dishes that will work perfectly.
Line your pie crust into the pyrex glass dish and bake as directed in your recipe. Your pie crust may take about 5-10 minutes longer to bake.
The Pyrex glass is quite thick and resists heat for longer than a regular pie pan.
6. Silicone Mat and Scoop – Best Whoopie Pie Pan Substitute
All you need to create perfect whoopie pie domes is an ice cream scoop and a silicon baking mat.
Place the baking mat on a flat baking sheet and then use the ice cream scoop to scoop your whoopie pie batter onto the tray.
Be sure to make each ice cream scoop of batter perfectly level. This will ensure your whoopie pies are all exactly the same size.
You don’t need a special whoopie pie pan when you have an ice cream scoop on hand!
7. Doughnut Pan
If you happen to own a doughnut pan, it can double as a whoopie pie pan. Donut pans are slightly rounded just like whoopie pie pans.
They may have a hole in the center but that can actually help your whoopie pie batter bake faster.
Scoop your whoopie pie batter into the greased doughnut pan. Bake the pies for about 5 minutes less than normal. They will cook faster due to the hole in the center.
Pipe frosting onto the cooled doughnut and sandwich it together with a second doughnut.
Feel free to fill the hole with frosting or just leave it empty. Your whoopie pies will be fantastic either way!
8. 8 Inch Square Pan – Great Deep Dish Pie Pan Substitute
Do you have a small, square cake pan or brownie pan? Then you already have the perfect deep dish pie pan substitute.
Yes, brownie pans are square but they are also nice and deep. A typical brownie pan is about three inches deep so you will really be able to fill it up with your pie filling.
Be sure to grease the small square pan well. You want to be able to easily cut and remove those thick pieces of pie.
9. Cake Pan
Can I substitute a cake pan for a pie pan? Absolutely!
Cake pans have a similar round shape and dimensions as a pie pan. A regular cake pan is between 8 inches and 10 inches, making it the perfect size to replace the standard 9-inch pie pan.
Cake pans do tend to be deeper than a standard pie pan. While a pie pan is usually about an inch deep, a cake pan is about 3 inches deep.
This makes it perfect for your deep dish pied though! You may want to double your pie filling to ensure it fills up the pan.
Spray the sides of the cake pan or line the pan with parchment to ensure your pie will come out of the pan easily.
Pre-bake your pie crust using pie weights so the dough doesn’t collapse down the side of the pan. Those straight sides of the cake pan can be tricky!
10. Springform Pan – Best Quiche Pan Substitute
You can definitely bake quiche or pie in a springform pan. In fact, it is a great tool to use to make a perfect pie!
Deep dish pies and hearty quicked will work best in a springform pan.
Springform pans have removable sides which make it easy to unmold. They are typically used for cheesecake and other desserts that are delicate before baking.
Roll out your pie dough and press it into the greased springform pan. Par bake the crust with pie weights or simply fill it with your quiche filling.
Quiche may take longer to bake in a springform pan since it is thicker. Bake your quiche for ten more minutes and check to make sure the center is completely set.
Let the quiche cool completely before unhinging the springform pan. Cold quiche will hold its shape better once removed from the pan.
It will also be nice and easy to cut. No pie pan edges to get in the way of the knife!
11. Tart Pan
A tart pan is very similar to a pie pan which makes it a fantastic pie pan substitute.
Tart pans have straight sides rather than sides that angle out like a pie pan. They also tend to be more shallow than a pie pan.
Press your pie crust into the greased tart pan and then fill the crust with your quiche filling.
Reduce your baking time by about 5-10 minutes to account for the shallow depth of the pan. Let the quiche cool then slice and serve!
You can find tart pans made of ceramic, metal and also glass pans.
Choose your favorite material and one that is closer to the pie pans you typically use. I love my ceramic tart pan as it bakes evenly every time.
12. Baking Tray
Want to make perfect quiche appetizer bites? Then skip the pie pan and use a baking tray instead!
Roll your pie dough into a large rectangle and press it into the bottom of a rimmed baking tray. Pour in your quiche filling and then bake!
Baking trays are much longer, wider, and more shallow than pie pans. Foods will bake faster in a tray so watch them closely!
Once your tray quiche is baked, let it cool completely. Cut your cooled quiche into squares.
They are perfect appetizer-sized pieces that you can eat with your hands.
Baking quiche in a tray is a fantastic way to avoid using a pie pan. You may actually like this method of making quiche even better.
What is a Pie Pan?
A pie pan is a shallow dish made of metal, glass, ceramic, or tin. It has angled, sloping sides that are often fluted to help the pie dough cling to the sides of the pan.
Pie pans are always round but can range in depth from just one inch deep to up to three inches deep.
Pie pans are completely heatproof and oven safe. They do need to go into very hot ovens!
Whoopie Pie Pan Substitutes
Whoopie pies are a whole different kind of pie. They are essentially two small, round, domed cakes that are sandwiched together with frosting.
There are special pans that you can scoop your whoopie pie batter into to create perfectly sized cakes.
Deep Dish Pie Pan Substitutes
Everyone loves a good deep dish pie. The more filling the better! Some pie pans can actually be up to three inches deep.
Quiche Pan Substitutes
Pie pans are not just used for sweet pies. You probably also use your pie pans to make quiche, a very popular, eggy savory dish.
Quiche starts with a perfect pie crust. A mix of eggs, milk, veggies and meats is poured into the crust and then baked.
Once the crust is golden brown and the egg filling is set, the quiche is done!
Since the filling for quiche is so soft and liquid, you will need a special quiche pan substitute. It needs to be able to hold the filling well.
What to Look For When Choosing a Pie Pan Substitute
There are a few things you should consider when choosing a pie pan substitute. Here are a few things to keep in mind:
Material
Pie pans come in all different types of materials and so do pie pan substitutes. Dark, non shiny metals will conduct heat best and bake your pie pan evenly.
Ceramic substitutes can cause the crust to bake faster than the center of your pie.
Disposable foil options may be too weak to support the weight of the pie, causing uneven baking.
Foil is also quite thin and a knife may go straight through the pan when cutting the pie. Keep all of these things in mind when choosing a pie pan substitute!
Size
Choose a pie pan substitute that is about the same size as your pie pan. It should be big enough to hold a good amount of dough and filling.
The size of your pan may also alter baking time, something you should keep in mind when popping your pie into the oven!
Cleaning
Quick clean up is always good! That is why many people love disposable pie pans and pie pan substitutes.
Always check if your pan is dishwasher safe or needs to be hand washed.
Durability
A baking pan should be reusable. You are likely to make more than one pie in your life! Choose a pie pan or pie pan substitute that you will be able to use again and again.
Can You Make Pie in a Square Pan?
Yes, you can make pie in a square pan but there are a few tips and tricks you may find useful. If you are planning to bake pie in a square pan, check these tips out first:
- Be prepared to cut the pie differently. You will not be able to cut triangle pie pieces. Cut a square pie into squares instead. Some pieces will not have as much crust but it will still be delicious.
- Don’t use a graham cracker crust in a square pan. It will not cut nicely and will crumble. Dough crusts are the best for baking in a square pan.
- Spray the corners of the pan well. You want to be sure the pan is well greased so the pir doesn’t stick.
Keep these tricks in mind and your square pie will turn out perfectly.
Final Considerations
Making pie is a lot of fun. Don’t let the lack of a pie pan stop you from baking!
There are so many perfect pie pan substitutes you can use to make your perfect pie, quiche or even whoopie pies. Enjoy!
Perfect Pie Crust
What do all pies have in common? A great crust! Sure, some pies are made with a graham cracker crust and you may get a chocolate crust every now and then.
But having a great, standard pie crust recipe on hand is essential.
My pie crust recipe can be used for sweet dessert pies or for a savory pie like a quiche.
Ingredients
- 3 cups all purpose flour
- ½ tsp salt
- 1 cup butter, cold, chopped
- ⅓ cup cold water
Instructions
- Add the flour and salt to a food processor and pulse to combine.
- Add the cold, chopped butter to the food processor and pulse until the butter is mixed into the flour and looks like fine sand. Do not over-mix- you do not want a dough to form, just the butter to be finely chopped.
- Add the cold water and mix in the food processor until a smooth dough forms.
- Divide the dough into two balls and chill.
- Roll the cooled dough out on a floured work surface to fit into your pie pan or pie pan substitute. If you are making pie in a square pan, you will want to roll out the dough into a square. If you are baking a pie with a lattice top, you will want to roll the dough into a rectangle so you can cut strips. The dough is very workable so it is easy to roll into any shape you need!
- Par bake the pie dough with pie weights if needed. It will be par-baked after about 15 minutes in a 350-degree F oven. You can also fill the raw pie dough with your favorite pie filling.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving:Calories: 150Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 132mgCarbohydrates: 14gFiber: 1gSugar: 0gProtein: 2g
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