Baking a pie in a cast iron skillet can be a great way to achieve a delicious, crispy crust. Here's a general guide on how to bake a pie in a cast iron skillet:
Preparing the Crust:
- Start by preparing your pie crust according to your recipe or using a pre-made crust. Roll out the dough and line the bottom of the skillet, making sure it covers the entire surface and reaches up the sides.
- Trim any excess dough hanging over the edges of the skillet, leaving a slight overhang for sealing the pie later. You can use the excess dough for decorative purposes if desired.
Preparing the Filling:
- Prepare the pie filling as per your recipe, whether it's fruit-based, custard-based, or any other type.
- Pour the filling into the prepared pie crust in the skillet, ensuring it is evenly distributed.
Sealing and Venting the Pie:
- Fold the overhanging edges of the pie crust inward, creating a seal around the filling. You can crimp the edges with your fingers or use a fork to press them down.
- Create vents in the top crust to allow steam to escape during baking. You can make slits using a sharp knife or use a decorative pie crust cutter to create a pattern.
Baking:
- Preheat your oven to the temperature specified in your pie recipe.
- Place the cast iron skillet with the pie in the preheated oven on the center rack.
- Bake the pie for the time indicated in your recipe, keeping an eye on the crust for browning. You may need to cover the edges of the crust with foil or a pie crust shield if they start to brown too quickly.
- Once the pie is baked, remove it from the oven and let it cool on a wire rack before serving.
It's important to note that cast iron retains heat well, so the pie may continue to cook slightly after you remove it from the oven. Ensure the pie is thoroughly cooled before slicing and serving.
Remember to always follow your specific pie recipe for precise instructions on baking times and temperatures.