What can I use as a pie dish?

Jay-Jay_4

I've put the baby down for a nap, made the filling for a chicken pie, opened a pack of shorcrust pastry and HORROR!!! I've no flippin pie dish. (I did have two but can't find them :rolleyes: )


I contemplated using a frying pan as a 'dish' (either an all stainless steel one or a chefs, non stick very heavy one) then the phrase 'plate meat pie' popped into my head so I was wondering if they're actually cooked on a plate .

I was stood in the kitchen opening cupboard doors and staring into them in the hope that my pie tins would leap out at me and thought "I know.....OLD STYLERS will know"!

ET03

yes you can use a plate as long as it's ovenproof (should say on bottom)

or how about a pyrex dish or lid

Cullumpster

Hi Jay Jay,
how about a small saucepan or just use bowls and cook the top of the pasty in the oven and plonk it on the top of the bowl when you dish it out

Other than that i'm stumped i'm afraid :wall:

Curry_Queen

Anything that's oven-proof basically, or as Cullumpster suggested, cut a circle of pastry (lid) and cook separately in the oven and plonk it on top when it's done

Which reminds me, I really should get in the kitchen and make a start on my pastry or we won't be having pie tonight either :rolleyes:

Rikki

Pyrex casserol lid will work or do you have a quiche dish.

Jay-Jay_4

Wow!!! Thanks for ALL your quick replys. :beer:

I HAVE pyrex dishes and lids :j I Always forget about them as they live in the pasta cupboard



I want to make a 'proper' pie with a bottom and a top (shortcrust) rather than my usual puff pastry 'lid'. Do I need to blind bake the bottom first?

Rikki

Personally I don't, Mum does. Its up to you.

Curry_Queen

Jay-Jay wrote:

I want to make a 'proper' pie with a bottom and a top (shortcrust) rather than my usual puff pastry 'lid'. Do I need to blind bake the bottom first?

If using a pyrex dish then I'd say yes otherwise you'll end up with a soggy bottom

Jay-Jay_4

Curry_Queen wrote:

If using a pyrex dish then I'd say yes otherwise you'll end up with a soggy bottom

Oh how I wish I'd read that before I went back in the kitchen

So it looks like we'll be having 'Mums special rubber chicken pie with an extra soggy bottom'....doesn't SOUND that appetizing does it?

It's been hard work as my rolling pin's disappeared too (hmmm...daughter+Playdoh= missing rolling pin!!!) so I had to resort to using the cardboard tube from the centre of my tin foil. :rolleyes:


Thanks for all your help...now I know why I usually do a puff pastry top :rolleyes: .The pies are ready to go in the oven....I shall let you know about my bottom(s).

Curry_Queen

Sorry Jay-Jay but I couldn't help laughing when I read that, can just picture you trying to roll out pastry with a cardboard tube :rotfl:

I'm gonna really upset you now as I go off to take my "resting" puff pastry out the fridge and finish assembling my pie, which won't have a soggy bottom as I'm only doing the top crust :whistle:

Jay-Jay_4

Curry_Queen wrote:

Sorry Jay-Jay but I couldn't help laughing when I read that, can just picture you trying to roll out pastry with a cardboard tube :rotfl:

I'm gonna really upset you now as I go off to take my "resting" puff pastry out the fridge and finish assembling my pie, which won't have a soggy bottom as I'm only doing the top crust :whistle:

:cool: Harumph!!!