All the Ways to Make Pie
Nothing says comfort like a warm slice of homemade pie with its flaky, buttery crust and bubbling filling. With endless ingredient combinations, both sweet and savory, pie is an opportunity to get creative in the kitchen around the holidays. And while we typically think of pie as a dessert baked in a pretty round pie dish, like theHeritage Fluted Pie Dish, it can be fun to change it up and bake pies in a variety of bakeware, cookware and more – from skilletsand individual dishes to muffin tins and baking dishes. From petite mini pies to family-sized slab pies and even hearty, family-style pot pies, here are all the ways to make pie for every season and entertaining occasion.
Deep Dish Square Pies
For deep-dish pies, think of square baking dishes instead of round. Our Heritage Square Baking Dish has plenty of depth to hold a generous amount of sweet or savory pie filling nestled within a golden brown flaky crust. This type of pie works best with fresh fruit fillings, like chopped apples and pears, or with savory fillings like chicken or mushroom pot pie. Given the extra depth of this dish, be sure to allow extra time for baking this kind of pie to be sure the center is cooked through to perfection. Bake the pie a day or two ahead and then allow it to completely set in the fridge – the flavors will taste even better and slices will be easier to cut.
Skillet Pies
For a more casual approach, try making your next pie in an enameled cast iron skillet. These types of pies lend themselves especially well to fruit fillings with more filling than a typical pie. They also allow you to get creative with the crust; try using puff pastry or phyllo instead of pie crust for an innovative twist. Either way, heavy-duty cast iron produces a perfectly browned, flaky crust with evenly cooked filling. A standard pie pan is 9 inches so you can make almost any traditional recipe in our 9-inch Signature Skillet. The colorful skillet is a beautiful way to present your pie at the table, and the bonus is that the pie stays warm while everyone digs in.
Individual Pies
Individual pies are both an elegant and practical way of serving dessert. Mini pies baked in our colorful Mini Round Cocottes look great on the holiday table, and they also cook faster than a whole pie. For pies served best warm, they go straight from the oven to the table – and for chilled pies, the cocottes easily store in the refrigerator with their matching lids ready for serving. Or try making hand pies for a portable, personal-sized take on pie that will delight both kids and adults alike. Whether baked or fried, the fillings are endlessly customizable.
Slow-Cooking and Braising
The Le Creuset Dutch oven is the original one-pot slow cooker that easily goes from stove to oven to table. Sear on the stovetop to seal in juices and build flavor, add your favorite liquid, cover with the heavy lid, and pop the Dutch oven into the oven to finish cooking. The steady, even heat and moisture will transform meat and vegetables into falling apart fork-tender dishes that you can bring straight to the table for serving.
Pie Tartlets
Another way to serve individual pies is to make these adorable mini spiced fruit pies. Baked in a muffin Pan, they look wonderfully impressive, but making them is quite simple. The pies can be made ahead of time and then served at room temperature or rewarmed slightly in the oven when ready to serve. Inspired by mincemeat pies, our filling adds apples to a mixture of currants, prunes, and apricots. Each pie is topped with a pie dough cutout in a fun, festive shape – change the cutouts seasonally to match the theme of your holiday table or buffet.
Slab Pies
If you’re cooking for a big gathering, a Slab Pie serves a crowd using just one easy-to-clean non-stick Metal Bakeware Sheet Pan. A slab pie is thinner than a normal pie, so it bakes faster, opening up the oven for other tasks and recipes. Since the crust-to-filling ratio is higher in slab pies, it works best with intensely flavored fruit and jam fillings, or try it with a rich, thick chocolate, caramel or lemon curd filling. With a wide surface area on top, slab pies allow you to showcase your baking skills with a beautiful lattice-weave, cut-out shapes, or even a crumbled topping for the top crust. Served a la mode with ice cream or with a dollop of whipped cream, this simple pie is a stunner on a buffet or table when cut into neat squares.
Traditional Round Pies
For those who like to stick with tradition, a pie made in the round Heritage Fluted Pie Dish with its elegant, scalloped edge is always a winner. To up the ‘wow’ factor, try adding a new spice, garnish, or twist to your usual familiar family recipe. For example, this take on pumpkin pie adds buttermilk to the custard for a smoother texture that reduces the stodginess of the classic recipe. Another unique element is the crunchy, cinnamon-scented streusel on top, which adds a touch of dramatic flair, especially when garnished with a fluffy cloud of whipped cream.
Pot Pies
Pot pies are yet another comforting twist on tradition that takes the usual pastry shell and turns it into a delicious, savory meal. Filled with hearty ingredients like meats, vegetables, and creamy sauces, pot pies are a versatile dish for any season. Feel free to experiment with the crust, using puff pastry for a flaky top, as in this recipe for an upscale duck pot pie. Bring it straight from oven to table in theSignature Oval Bakerfor easy family-style serving. Just like with dessert pies, the beauty of pot pie lies in its adaptability—there's always a new filling or crust style to try.