How to Bake With a Clay Pie Pan

Pies and breads come out beautifully when baked in a clay pie pan.

Clay pots and pans have traditionally been used as cooking vessels for thousands of years. Earthenware and stoneware are ideal for all kinds of dishes, from roasts to breads to pastries. A clay pie pan will evenly brown a pie crust or loaf of bread and cook it through completely. Follow these steps for a perfectly browned product.

Instructions

1. Soak unglazed clay pie pans in water for at least 15 minutes before using (consult the manufacturer's instructions for pan preparation). If the pan is fully glazed, don't soak it.

2. Grease the pie pan. Place your pie crust or other item in the pie pan.

3. For pie, fill the crust or bake the shell immediately, depending on your recipe.

4. Place the clay pie pan in a cold oven. Preheating is not recommended because the pan could crack. Add at least 50 degrees Fahrenheit to the baking temperature and at least 10 minutes to the cooking time. The extra time lets the oven come to temperature because you aren't preheating.

5. At the end of baking time, remove the pie pan from the oven and set it on a cloth hot pad or thick towel. Do not place directly on the countertop: A cold tile or metal surface can crack your pan.

Tips & Warnings

• Most clay pie pans can be used in a microwave and washed in a dishwasher. Hand-thrown pie pans are usually unglazed and will require soaking before use. Always read the manufacturer's instructions before using a clay pan to ensure proper cooking and care.

References

• Recipe Source: Clay Pots for Cooking
• Cooking with Shirley: Cooking in Clay Pots
• Kitchen Contraptions; Review -- Have a Pie Day Clay Pie Plate from Hess Pottery; July 31, 2006

Resources

• Hess Pottery: Tom's Pie Plates