🔕 🔔

My Basket ()

All questions

I'm making a blueberry buckle pie and it calls for a spring form pan.

It doesn't say anything about a water bath, seeing I'm using a springform pan I always assumed water bath was a given. Do I need one?

asked by Bill F about 4 years ago
7 answers 1117 views
8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1

Chops is a trusted home cook.

added about 4 years ago

I don't think so.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1

HalfPint is a trusted home cook.

added about 4 years ago

No. A waterbath is great for cheesecakes and custard-like desserts that would benefit from even heating (which the water provides). I think you associate the springform with a waterbath because most often, it's a cheesecake recipe.

2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added about 4 years ago

If you are trying to make a Buckle, a waterbath will only make it soggy and sad. Bain Marie, or water bath is keep the cooking environment humid. Buckle will benefit from a dry cooking environment so you can get the quick bread crisp.

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added about 4 years ago

All of the above correct. I would use a springform pan for a buckle or a crumb cake to crisp and brown the sides--to keep the crumbs inside the cake! Definitely don't use a water bath, as this will negate all that beautiful crisping.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added about 4 years ago

Yes, a springform will let water in; but, you could line it with aluminum foil (buttered) so you can easily get the buckle out of the container.

3274dd01 68df 403c a7b7 dc04541caaf8  dsc 0102 2
added about 4 years ago

I am guessing that the springform pan is used simply to help you remove the pie from the pan for serving purposes. Springform pans are great for baking deep dish pies or coffee cakes, since you don't have to invert the pan (and have lattice crust shatter or streusel topping rain everywhere) to remove the finished product, and can serve pieces from something other than the pan (which can keep hungry people from using your nice knives to cut in your nice pans).

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 4 years ago

Although I think the question has been answered, for anyone interested in why we do what we do in the kitchen:

Cheesecake = custard, buckle = cake.

The purpose of a water bath is to provide gentle heat, important for custards which are more tender when cooked slowly. The water regulates the higher oven heat, holding it down to no more than 212F (but typically even lower due to evaporative cooling).

Cakes require higher temperatures to initiate both caramelization and Maillard browning. The Maillard reaction doesn't begin until above the boiling point and sucrose (table sugar) browns still higher, around 330F.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.