🥧 Pie Converter Calculator
Convert pie slices, servings, pan sizes & scaling — imperial & metric
| Pan Size | Diameter (cm) | Standard Slices | Servings | Volume (cups) | Volume (liters) |
|---|---|---|---|---|---|
| 6 inch | 15 cm | 4–6 | 3–5 | 2 cups | 0.47 L |
| 8 inch | 20 cm | 6–8 | 4–6 | 3.5 cups | 0.83 L |
| 9 inch | 23 cm | 8 | 6–8 | 4.5 cups | 1.07 L |
| 9 inch deep dish | 23 cm | 8 | 6–8 | 6.5 cups | 1.54 L |
| 10 inch | 25 cm | 10 | 8–10 | 6 cups | 1.42 L |
| 11 inch | 28 cm | 12 | 10–12 | 8 cups | 1.89 L |
| 12 inch | 30 cm | 12–14 | 12–14 | 10 cups | 2.37 L |
| Mini 4 inch | 10 cm | 1 (whole) | 1–2 | 0.75 cups | 0.18 L |
| Occasion | Pan Size | Slices | Serves | Pies for 20 People |
|---|---|---|---|---|
| Dessert (light eaters) | 9 inch | 10 slices | 10 people | 2 pies |
| Dessert (standard) | 9 inch | 8 slices | 8 people | 3 pies |
| Main course (savory) | 9 inch | 6 slices | 6 people | 4 pies |
| Holiday feast | 9 inch | 8 slices | 6–8 (seconds) | 3–4 pies |
| Buffet / party | 9 inch | 12 slices | 12 people | 2 pies |
| Kids' party | 9 inch | 10 slices | 10 children | 2 pies |
| From 9" to... | Scale Factor | Example: 3 cups filling | Area Ratio |
|---|---|---|---|
| 6 inch pan | x 0.44 | 1.3 cups | 44% of 9" |
| 8 inch pan | x 0.79 | 2.4 cups | 79% of 9" |
| 9 inch pan | x 1.00 | 3.0 cups | 100% (same) |
| 10 inch pan | x 1.23 | 3.7 cups | 123% of 9" |
| 11 inch pan | x 1.49 | 4.5 cups | 149% of 9" |
| 12 inch pan | x 1.78 | 5.3 cups | 178% of 9" |
| Pie Type | Serving (oz) | Serving (g) | Calories/slice | Slice Angle |
|---|---|---|---|---|
| Apple Pie | 4.5 oz | 125 g | ~411 kcal | 45° (1/8) |
| Pumpkin Pie | 4.2 oz | 120 g | ~316 kcal | 45° (1/8) |
| Pecan Pie | 3.9 oz | 110 g | ~503 kcal | 45° (1/8) |
| Cream Pie | 4.0 oz | 115 g | ~350 kcal | 45° (1/8) |
| Chicken Pot Pie | 7.0 oz | 200 g | ~490 kcal | 60° (1/6) |
| Meat Pie | 6.0 oz | 170 g | ~450 kcal | 60° (1/6) |
| Quiche | 5.3 oz | 150 g | ~380 kcal | 45° (1/8) |
• For dessert service, cut 8–10 slices per standard 9" pie. For savory pies as a main, cut 6 slices.
• When scaling a recipe to a larger pan, use the area ratio (not diameter ratio) to adjust filling amounts.
• A deep dish pan holds about 45% more filling than a standard pan of the same diameter.
• For events with multiple desserts, plan 1/2 to 3/4 of a slice per person per pie type.
A pie forms the base for pastry that holds all kinds of fillings… Sweet or salty, with fruits, nuts or anything you like. When autumn arrives you can not run from the pumpkin pie, and after summer cherries, strawberries and rhubarb take the place in those buttery crusts.
Honestly, pie is one of those sweets that is hard to mess up.
Pie Crusts and Fillings
Every pie requires crust, that is not negotiable. You can use only bottom layer, two layers or even lattice on top, if you like. The basic recipe stays simple: flour, fat and water mix well.
For solid crust take a cup flour, half a cup butter or shortening, pinch of salt (almost half spoon) and only quarter of cup cold water. Here is the secret: everything must stay cold, or you will not get that wanted flakiness, but only dough. Shortening or lard give that flakiness who bakers always praise.
When you substitute water with buttermilk, the result becomes much more soft and tasty.
Among the secret tools is cornmeal for pie dough. It makes rolling without effort and adds popping taste to every bite. Later when you make the cornmeal dough, it works for many: double crust summer fruit pies, pumpkin, sweet potatoes, pecan, chess pies, say anything.
Here where the rule becomes clear: pies live in pans. Without pan? That is galette, and galette is not pie (entirely other beast).
Crumbles, crisps and brown betties cook in pans also, but they have only topping, no crust. Salty food splits into two groups: one has crust above the stew, the other kind with stuffing that is a bit less wet.
The 9-inch standard pie. It is the base for most recipes. From one come around eight slices.
That size is in grocery stores and home kitchens likewise. For pot pie use between one-sixth and one-eighth part of that 9-inch dish. Want more slices?
Cook your recipe in sheet pan instead of the usual pie dish.
Creamy pumpkin custard pie with five-spice mix in walnut crust tastes great, while the traditional Shaker apple pie gets its taste from rose water with cut apples and brown sugar. When blind baking the crust, pie weights or dried beans on parchment paper stop the dough from puffing up. For winter fillings frozen berries work well.
Blueberries, raspberries, cherries, strawberries all work. But currants? Leave them; they are too sour.
Boil the fruit with sugar, lemon and vanilla until the liquid almost goes, and you reached the ideal flavorbalance.
