HOW MUCH DOES THAT PIE PAN HOLD?
Pie pans come in all sizes and shapes. I bake in pans that range in size from big to small, and that are round, oval, square, rectangular, and hexagonal. I even have one that is in the shape of the symbol pi for use on March 14. My collection is a bit over one hundred pie pans roughly, but that number fluctuates especially if a pie pan doesn’t make it back home after it leaves my kitchen. I don’t worry too much about it as usually another shows up to takes its place.
What I have noticed in having a collection of this size, is that there isn’t really any standardization about the amount a 9” (23 cm) shallow or deep-dish pie pan holds. So one day, I decided to see just how much some of the more popular pans would hold when they were dough-less. I did this by pouring cups of water into empty pie pans to get the volume measurement for each pan, and here are my results.
9” (23 cm) Easy Grip Pyrex deep-dish holds 8 cups
9” (23 cm) 2-handle Pyrex deep-dish holds 7 cups
9” (23 cm) Pyrex shallow holds 4½ cups
9” (23 cm) Staub deep-dish holds 5 cups
9” (23 cm) Cordon Blu deep-dish holds 6 cups
9” (23 cm) Emile Henry deep-dish holds 6 cup
9” (23 cm) Le Creuset deep-dish holds 6 cups
9” (23 cm) Polish Pottery deep-dish holds 7 cups
8” Emile Henry deep-dish holds 4½ cups
5 ½” Le Creuset holds 1¾ cups
Now, what I learned isn’t earth shattering, but even if a recipe suggests a size and you find that the filling over or under fills the size pan it calls for, jot down a little note in the book, or add a sticky, to remind you as to what size pan really works best.