The blog of

Circles vs. moulds tins

Circles vs. moulds tins
If you like to bake or make quiches, pies etc. you must surely have one or more pie pans at home, in different diameters and perhaps materials.

They are indispensable, without them there is no way to make beautiful pies, and they work very well, but you have another option, instead of moulds, that is pie rings.
4,972 3 5
Grade this page:

Last modified on: October 2nd 2020

Keywords for this post:PiesTartsCircleMouldsTips
Circles vs. moulds tins


As their name indicates, the circles are simple circles, made of stainless steel, which exist in different diameters, but unlike a mould, a circle has no bottom (yes, this is not an extraordinary statement) so it must be placed on a baking sheet, protected by a sheet of baking paper, or silicone (silpat), before baking.

Before continuing, just 2 words of baker's vocabulary :
-"rolled-out pastry": Piece of dough that is rolled out and used to line a mould/circle
-"line (with pastry)": Action of lining a mould/circle with an abaisse

So on one side we have the classic pie tin, which you put in the oven directly or on a baking sheet, and on the other side the circle, which must be placed on a baking sheet.

Which is better?

The circle has many advantages:

- The baking is better, more regular and faster because of the absence of a bottom, more direct contact of the pastry with the heat
- Unmoulding is very easy, you just have to remove the circle from the top and then slide the tart into its serving dish (breaking a tart when taking it out of its mould is a very very frustrating moment!)
- It is very easy to clean, dishwasher safe
- If you go for it carefully, you'll get very elegant and professional right-angled pie edges
- It costs less than a mould

As you can see, it's almost all advantages, that's why pro pastry chefs all use circles, and you can do the same at home.

fond de pâte bords droits

There is only one case, where the mould is preferable, and that is if you are making a quiche, or a tart with a lot of cooking juice, like a tomato tart, or a fresh plum or blackberry tart for example, in these cases having a mould (rather than a circle) that will retain the cooking juice even if you have a leak in your pastry case is very appreciable.

tarte aux tomates

I didn't go into detail, but as for the moulds, there are circles for tarts, of all sizes in fact, and square or rectangular shapes, the pastry cooks speak then rather of "frames".


Another quite recent option, the circles are said to be micro-perforated, i.e. pierced with hundreds of small holes that improve the baking process by distributing the heat better.

cercle microperforé

As always for the material, do not hesitate to put the price, it is an investment on the duration, and to go to provide you in the stores for professionals rather than in the ray kitchen of the great surfaces.

To sum up: Try the circles instead of the pie tins, once you get the hang of it, you will appreciate the difference.

Back to top of page

Lasts posts
 The super powers of cornstarch
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...
233 January 14th 2022
The return of the
The return of the "Norman hole"
You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...
1,170 December 18th 2021
In praise of Mont d'Or cheese
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
1,5375 November 27th 2021
Cooking scallops
Cooking scallops
We are, as I write these lines, in the season of the scallops, if you like that it is necessary to benefit from it as much as possible, although it is alas not cheap. I like scallops a lot, but I have to admit that it has naturally little taste, or, said differently, it takes the taste of what...
3,4155 November 23th 2021
The peak of the apple season
The peak of the apple season
As I write these lines, we are in the middle of the apple season, and it's an apple year, as you may have noticed if you have apple trees around you, they are bursting with fruit! Excellent news for the people in the west of France in particular, but let's have a little thought for those in the...
1,5855 October 23th 2021
Other pages you may also like
What can I use for blind baking a pastry case?
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...
75K4.1 May 2nd 2017
The window-pane test in bread-making
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
71K 23.7 June 16th 2021
For well opened (puffed) cakes
For well opened (puffed) cakes
It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too. Let's see how to get this beautiful shape almost every time.
12K3.5 January 23th 2019
Salt and yeast
Salt and yeast
Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...
47K4.2 March 15th 2019
Stand mixer tools
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...
20K3.6 November 2nd 2019
Post your comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page