How to Bake a Perfect Pie in a 20cm Coal Black Pie Dish

Quick Answer

To bake a perfect pie in a 20cm coal black pie dish, start with a chilled dough, blind bake the crust for custard or fruit pies, and monitor baking time closely since smaller dishes cook faster. Use a 20cm dish for individual servings or side dishes, and consider the Pie Dishes set for versatility.

Baking a pie in a 20cm coal black pie dish is a delightful way to create single-serve desserts or savory pies that are perfect for dinner parties. The 20cm size is ideal for personal portions, allowing you to customize fillings and crusts without committing to a large pie. In this guide, we'll walk you through the steps to achieve a perfectly baked pie every time, from preparing the crust to knowing when it's done.

Enamelware pie dishes, like those from Falcon, are not only beautiful but also conduct heat evenly, ensuring your crust bakes uniformly. The 20cm dish is versatile, suitable for both sweet and savory recipes. Whether you're a beginner or a seasoned baker, these tips will help you master the art of small pie baking.

Choosing the Right Dish

The 20cm pie dish is a fantastic choice for individual pies. It's large enough for a hearty serving but small enough to bake quickly. When selecting a dish, consider the material: enamelware is excellent because it heats evenly and can go from oven to table. Falcon's Pie Dishes come in a set of four, each 20cm, perfect for serving multiple guests or for meal prep.

If you often bake for a crowd, you might also consider the Pie Set, which includes multiple sizes. However, for single-serve pies, the 20cm dish is your go-to. It's also great for baking side dishes like mac and cheese or individual pot pies.

• Enamelware conducts heat well, reducing hot spots.
• A 20cm dish is perfect for personal portions or side dishes.

Preparing the Perfect Pie Crust

The key to a great pie is a flaky, buttery crust. Start with cold ingredients: butter, flour, and ice water. Cut the butter into the flour until it resembles coarse crumbs, then add water a tablespoon at a time until the dough comes together. Chill the dough for at least 30 minutes before rolling.

When rolling out the dough, aim for a thickness of about 3mm. For a 20cm dish, you'll need enough dough to cover the bottom and sides, with a little overhang. If you're making a double-crust pie, roll out a second disc for the top. Always keep the dough cold to prevent shrinking during baking.

• Use a pastry blender or your fingertips to keep the butter cold.
• Chill the dough again after shaping it in the dish to prevent shrinking.

Blind Baking for a Crisp Bottom

Blind baking is essential for pies with custard or fruit fillings, as it ensures the bottom crust doesn't become soggy. After placing the dough in the dish, prick it with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake at 190°C (375°F) for 15 minutes, then remove the weights and bake for another 5-10 minutes until lightly golden.

For a 20cm dish, blind baking times may be slightly shorter since the dish is smaller. Keep an eye on the crust to avoid over-browning. Once blind-baked, you can add your filling and continue baking according to your recipe.

• Use pie weights to keep the dough from puffing up.
• If you don't have weights, use a second dish nested inside.

Filling and Baking Your Pie

When filling your 20cm pie dish, avoid overfilling, as the filling may bubble over. For fruit pies, toss the fruit with sugar and a thickener like cornstarch or tapioca. For savory pies, pre-cook the filling to reduce excess moisture. Place the filling in the blind-baked crust and add the top crust or lattice.

Bake at 190°C (375°F) for 25-35 minutes, or until the crust is golden and the filling is bubbly. Because the dish is smaller, the pie may cook faster than a larger pie, so start checking at the lower end of the time range. Let the pie cool for at least 15 minutes before serving to allow the filling to set.

• Use an oven thermometer to ensure accurate temperature.
• Place a baking sheet under the dish to catch any overflow.

Step-by-Step Guide to Perfect Pies

1. Prepare your dough: Make a flaky pie crust using cold butter and ice water. Chill for at least 30 minutes. Check: Dough should be firm and cold, not sticky.
2. Roll and shape: Roll dough to 3mm thickness and line your 20cm dish, leaving a slight overhang. Chill again for 15 minutes. Check: Dough should fit snugly without stretching.
3. Blind bake the crust: Prick the dough, line with parchment and pie weights, bake at 190°C (375°F) for 15 minutes, then remove weights and bake 5-10 minutes more. Check: Crust is lightly golden and dry to the touch.
4. Add filling: Fill with your chosen sweet or savory filling, avoiding overfilling. Add top crust or lattice if desired. Check: Filling reaches just below the rim.
5. Bake and cool: Bake at 190°C (375°F) for 25-35 minutes until golden and bubbly. Let cool 15 minutes before serving. Check: Filling is set and crust is golden brown.

Product Facts

• Pie Dishes: This set of four enamel individual pie dishes can be used for serving up sides or solo portions for dinner parties. This set contains 4 x 20 cm pie dishes. Perfect for baking multiple single-serve pies at once, ideal for entertaining or meal prep.
• Pie Set: A five-piece pie set, the original and most iconic Falcon product. Feed the whole family with a giant pie or serve up solo portions. This set contains 1 x 30cm pie dish, 1 x 28cm pie dish, 1 x 26cm pie dish, 1 x 24cm pie dish, and 1 x 20cm pie dish. If you need versatility in sizes, this set covers everything from individual to family-sized pies.

With these tips, you'll be able to bake perfect single-serve pies in your 20cm coal black pie dish. The Pie Dishes set is a great investment for anyone who loves individual pies, offering four dishes for entertaining or batch baking. Happy baking!