Can I make a big beef & ale pie in a rectangle lasagne dish??

[FusionChefGeoff]

My pie dish is good for about 6 portions but we’ve got 8 coming on Sunday.

anything I need to be aware of if using rectangle dish??

And, yes, don’t worry, I will be having pastry on the top AND bottom

Yes, why couldn’t you?

The only thing to be aware of is that the pie will come out as a rectangle. I say this from a place of experience, as someone who has never cooked a pie in any other shaped dish.

Is it new information to you that not all pies are circular?

An oblong pie?! *clutches pearls…….

If the quantity of food fits a heart-shaped dish you could use that too. It's the size of the dish that matters not the shape.

I would - I think I’d blind bake the base though. The filling is cooked I presume so into the oven just to get hot & make the top pretty. Also I might prop up the pastry lid in the middle with a couple of eggcups as it’s a big area.

My pie dish is good for about 6 portions but we’ve got 8 coming on Sunday.
The shape isn't a problem but the capacity seems to be!

Are you making an additional pie in another dish?

Who's going to stop you?

Alright alright sorry - it’s just the science behind the bake will be different as won’t the corners burn before the centre is cooked?

No, they shouldn't do. But if you spot that happening, cover them with foil. And put some holes in the pastry or use a funnel to let the steam escape, A poster above suggested a couple of egg cups to hold the pastry up - that's not a bad idea if it's a very big lasagne dish.

I forgot about the word oblong! When did rectangle take over!

See thank you @ArielHawksquillthis is the sort of advice I was hoping for 😁. Sheesh when did Food become AIBU?!

Anything on MN is AIBU, did you not know that @FusionChefGeoff?

Oh and another thing that will make dishing up a lot easier (I’ve made many a colossal pie) is to keep the filling on the drier side & serve the gravy in a jug otherwise it will flow all over the dish on cutting.

To be honest I don't even use a pie dish anymore, @FusionChefGeoff

I put a sheet of ready rolled puff pastry on my largest baking sheet. I pile the filling on, leaving a one inch gap around the edges, and place a second sheet of pastry over the top, press edges together with a fork and brush with an egg wash. A couple of slits to let steam out and just bung it in the oven.

The edges don't burn, just as a rectangular cake doesn't burn more than a round one, and it's dead easy.

It won't need egg cups inside, I promise. As with all pies, the pastry sits on top of the filling and then rises as it cooks and firms up. No internal structural support required.

I used to have to make pies to serve 12-15 and never had a problem with the pastry collapsing.

Unless you've rolled your pastry out far too thin, I suppose, where it might tear.

I do this all the time! Never ever collapses, always delicious!

Are you planning on putting the corners in the oven first?

Actually this is a really good idea - you could do it pithivier style which looks nice for guests.

Yes ❤️ you'll just have rectangle slices 😊

That's how they make pies in France 💕 they don't use pie dishes either 😊

Always worked in catering and pies were made in oblong/rectangular dishes all the time - easier to portion than round ones. Raw pastry in the bottom then filling then lid, no need for egg cups etc. Make the portions smaller to get your 8 out of the six size and maybe add some left over filling, plenty of pastry with a top and bottom.

Unless I've misunderstood, OPs pie dish makes enough pie for 6. As there will be 8 people, shes using a bigger, rectangular dish.

Rectangular pie tastes different. I don't know why, but its different.

The main difference is that whereas portions of round pies get an equal amount of crust, rectangular pies obviously have more on e corners. This can either be viewed as offering choice or as a bone of contention.

‘Oblong’ isn’t an exact geometrical form like rectangle or triangle.
Dictionary definitions include: deviating from a square, circular, or spherical form by elongation in one dimension - so some leaves are described as ‘oblong’ but they aren’t rectangular.