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Pie Dish

mabziegurl Aug 7, 2006 11:50 PM

I have never made a pie and think I am going through a pie phase right now. What should I look for in a pie dish? Glass, metal? Any recommendations?

I am making my first pie today actually and am going to use my cake pan that I think is a pie dish (metal) however, I think my cake pan needs to be replaced (its my grandmother's from 20 years ago and looks like they are ready to be thrown out) but it has the handles on the side like a pie dish?

  1. s
    sheiladeedee Aug 17, 2006 04:54 PM

    Another vote for the plain 9" pyrex ones. And second the usefulness of keeping a pizza stone in the oven... haven't tried baking the pie directly on it, though.

    1. l
      Leolady Aug 15, 2006 06:42 PM

      I have the old fashioned corning ware pie pans with the blue flowers. They are great and a little more durable than pyrex.

      I also like the enameled cast iron ones I found off Ebay.

      1. c
        Claudette Aug 9, 2006 09:37 PM

        I vote for Pyrex, too. One more tip: I keep pizza stones in the bottom of my oven, and put the pie on a baking sheet and center the pie on the stone, which makes for a browner bottom crust.

        1. v
          Velda Mae Aug 8, 2006 07:56 PM

          I agree with the Pyrex fans, as does Cook's Illustrated, which ranked it first over the Emile Henry and metal versions.

          1. Infomaniac Aug 8, 2006 07:53 PM

            I like the old Table Talk pie pans with the tiny holes on the bottom. You can find them on ebay.

            1. Karl S Aug 8, 2006 02:01 PM

              Unless you can lay your hands on an old fashioned perforated pie pan like Aunt Chick of pie fame used, glass is best.

              1. o
                ostudio Aug 8, 2006 04:53 AM

                french emile henry ceramic pie dish.
                deep (holds alot of fruit), cooks evenly and very handsome

                1. r
                  rtmonty Aug 8, 2006 02:48 AM

                  I to like the standard Pyrex 9" glass pie pan. Works great, never fails.

                  1 Reply
                  1. re: rtmonty
                    PBSF Aug 8, 2006 04:07 AM

                    The old standard Pyrex glass pie pan are great. They have a nice edge for crimping and the height is perfect for pies...non of that deep dish stuff. They are becoming very difficult to find.

                  2. l
                    LisaAZ Aug 8, 2006 02:17 AM

                    I like metal pans for shortbread type crusts and pyrex for regular pastry. One caution though, I have one pyrex pie plate with a fluted edge and handles. The edges of the crust break every time I use that one so I prefer the old standard ones.

                    1. Dommy Aug 8, 2006 12:10 AM

                      I've used metal and glass and perfer glass. You can see the crust and make sure it's crusty... I use the standard pyrex... here's a picture...

                      http://members.aol.com/pmgon/Chowhoun...

                      --Dommy!

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