Hi, all!

I have a brown-tined pyrx pie plate, ant that’s it. It’s not deep dish.

If I don’t mind serving from the pie plate (since it obviously doesn’t have a push through bottom), can I make a tart in it, and just not make the crust go all the way up the sides?

I can buy tart pans, but I’d just as soon not get more “stuff” if I can reasonably avoid it.

Thanks for your thoughts!

—ak

I think it would work just fine.  You may want to pour water in it so that you get a sense of just how far up the sides your crust and filling should go.

You may need to use foil to create a custom edge protector, as your work-around may not have the edge in the right place for the manufactured ones.

Without a rim to rest the edge on, you may want to extend the edge a little higher to allow for shrinking and be sure to chill very throughly and use weights pushed all the way up to the top of the dough for blind baking.

If at some point you do decide to purchase a tart pan, the one that gets the most use in my kitchen is still the 1 3/8 tall, medium-deep tart pan.  The one I use for cakes with fruit or billowy swirls on top, or for tarts (works pretty well for 1” or 1 1/4” tart recipes).

Thank you very, very much!  Is your tart pan nonstick coated or regular?

Hey, p.s., next weekend I’m making the Open Faced Fresh Blueberry Pie—the one with the cooked & uncooked blueberries!!!!  I’m going to make some extra crust starts to put on top of it.

Mine is non-stick, I like the darker color for easy browning as well as the easy release. 

Blueberry pie sounds great!  Can’t wait to see it

Thanks again!!!!