Cookbook:Pie and Tart Pans
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Pie and tart pans and dishes are a class of bakeware used to bake pies and tarts. They may be made of metal, ceramic, or glass/pyrex.
Pie and tart pans come in a variety of shapes and sizes. The most common shape for both is round/circular, but other specialty shapes exist as well. The sides can be straight or sloped, and they may be either smooth or fluted. In general, tart pans are shallower than pie pans, although there is a certain amount of overlap.
Some pans have a removable bottom to facilitate the unmolding of the shell or finished tart.
Tart rings are short, bottomless rings that can be used to shape and cook tarts. Because they have no base, they must be placed on a baking sheet; however, they make unmolding the finished tart very simple.
Historical ceramic pie dish
Tart in a ceramic fluted tart dish
A glass pie dish
Tart in a fluted metal pan
Disposable aluminum pie pan
Quiche in a ceramic dish