Pie Dishes

Glass, ceramic and metal pie pans in 9-inch and deep-dish sizes for fruit and custard pies.

Pie dish material affects the crust browning and the heat distribution during baking. A glass pie dish allows visual monitoring of bottom crust browning; the crust is done when the bottom is uniformly golden through the glass. A dark metal pie pan absorbs more heat and browns the bottom crust faster than a light-colored metal or glass pan, which can burn the crust in a recipe calibrated for glass. A ceramic pie dish holds heat after removing from the oven, keeping a quiche or custard pie warm longer at the table. A 9-inch standard pie dish holds most pie recipes; a 9.5 to 10-inch deep-dish holds recipes with double the filling volume. This section covers pie dishes by material, size, rim style and the pie types each material suits best.

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