some cooks claim that the bottom crust of a pie gets browner if the pie pan is glass than if it is metal? why should this be?
The claim that the bottom crust of a pie gets browner when baked in a glass pan compared to a metal pan has some validity. The primary reason behind this is the difference in heat conduction properties between glass and metal.
When a pie is baked, heat is transferred from the oven to the pan, and then to the pie itself. Glass is a poor conductor of heat, which means that it takes longer to heat up and cools down more slowly. On the other hand, metal is an excellent conductor of heat, which means that it heats up quickly and distributes heat evenly.
In the context of baking a pie, this difference in heat conduction can affect the browning of the bottom crust. When the pie is baked in a metal pan, the metal quickly absorbs and distributes the heat, leading to a more even and rapid browning of the crust. In contrast, when the pie is baked in a glass pan, the heat takes longer to reach the bottom crust, resulting in a slower and less intense browning.
To get a browner bottom crust when using a glass pie pan, you can take a few steps:
1. Increase the baking temperature: By increasing the oven temperature slightly, you can compensate for the slower heat transfer in a glass pan. However, be cautious not to over-bake the pie or burn the crust.
2. Preheat the glass pan: By placing the empty glass pan in the oven while it's preheating, you can help it heat up closer to the temperature of a metal pan. This can aid in achieving a better-browned crust.
3. Use a baking stone or a baking sheet: Placing a baking stone or a baking sheet on the rack below the glass pie pan can help distribute heat more evenly and promote browning.
Experimenting with these techniques can help you achieve the desired level of browning for the bottom crust when using a glass pie pan.