Want to make a stunner of a savory pie? While a traditional pie plate does just fine, I’ve been using my springform pan to turn meat pies into deep-dish masterpieces. It plays into my love of pie in general but also satisfies my inner Anglophile (the English are renowned for their decadent deep-dish meat pies of all shapes and sizes).
By lining the springform pan with dough on the bottom and sides (plus the top if you’re making double-crust pies), you get a bite of crust in each forkful and, simultaneously, create a beautiful hatbox of a pie filled with whatever your heart desires. You can make a banger of a pub-style steak and ale pie, a luscious chicken pot pie, even a fancy quiche Lorraine—you name it, you can springform it. And when the pie has cooled sufficiently and your guests or family have gathered round, release the spring; unmold your pie; and serve up thick, beautiful slabs of deliciousness.
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The process is simple.
- Lock together the bottom and sides of a springform pan.
- Spray the pan with baking spray or rub it with butter.
- Line the inside with pie dough. I like to measure and cut out a bottom round using the bottom of the pan as a guide and then use the resulting strips to make the sides, but you can also just roll out a giant circle and use your fingers to press it into the pan and then cut off the excess on top.
- Fill with the savory pie filling of your choice.
- Top with more pie dough, if desired. If you want an open-faced pie, just trim and/or roll down the sides and crimp to make the edge.
- Brush with an egg wash for an ultraphotogenic crust.
- Bake the pie according to your recipe's instructions.
- Unlock the pan, remove the pie, and enjoy!