Best type of pie pan for browned crust

[umami]

I normally bake my pies in a glass Pyrex pie pan (recommended by Cook's Illustrated) but was wondering if I would get better browning on the bottom of my crust (specifically with pumpkin pie) if I used metal. Thoughts? Anyone bake their pie directly on top of a pizza stone?

[Alice Patis]

My most recent apple pie was gorgeously golden brown on top, but slightly underbaked on the bottom, and I blame my pyrex pie pan. Previous apple pies were on reused Marie Callendar tins so I think metal does enable better browning. Though it could've been the recipe or oven temperature factors.

But if you're going to prebake/blind bake your crust for your pumpkin pie, this may not be an issue because you can see when your crust is brown enough.

[Candy]

No way would I give up my Pyrex for metal. I aways spray them well with baking spray and I have never had a soggy crust

[Becca Porter]

Pyrex is best for a browned crust. If your top is overbrowning, cover it with foil. A pie is not done until you can see a deep brown bottom.

[Caitlin McGrath]

If your bottom crusts aren't browning sufficiently, you might consider starting your pie on the pizza stone for the first 10 to 15 minutes or so, and then moving it to a higher rack. This should help you with browning. Do not leave your pie plate on the stone for the entire baking time, or you will likely burn your bottom crust. I agree that Pyrex is superior to metal in all ways for pies, including for browned crusts.

[Becca Porter]

If you decide to go the pizza stone route, be sure to preheat the stone for at LEAST an hour. I used to use one that was properly preheated and I found that even that blocked good heat. It inhibited the bottom from browning. I just like to use a high heat in the beginning (450 degrees), then drop it about 30 minutes in.

[Procrastibaker]

Two things on this:
1. Gourmet magazine says that Chicago Metallic perforated metal pie pans get the best browning. They are cheap (5.95). I'd like to buy as set but my local shop was out.
2. I recently baked a pie in my Emile Henri pie plate on the baking stone the entire time and the crust was perfectly cooked-- not even close to burned. As Becca says, you MUST preheat-- I can get away with 45 min. with my oven for whatever reason.

[Caitlin McGrath]

The Emile Henri Henri plates are ceramic; they are thicker and stronger than tempered glass (Pyrex), so they can withstand the heat of the stone for the for the full baking baking time without burning, while Pyrex cannot.

I have not used the perforated (or mesh-bottom) pie tie tins, but it makes sense that they would provide good prowning. Like Pyrex, they also allow you to see that your crust is properly browned.

[Becca Porter]

I personally have never had my bottom crust burn in my pyrex pan , when using a preheated stone. I have had quite a few not brown enough.

[Caitlin McGrath]

As long as I can remember, my mother has used nothing but Pyrex pie plates. On Thanksgiving (the first I had spent at her house in a dozen years), she was lamenting not being able to find her perforated metal pie pans, which she agrees do a wonderful job of browning the bottom crust.

[Karl S]

The best pie pans were the those with mesh bottoms developed for Aunt Chick back in the mid-century period. The closest you can get to those are perforated pans.

Otherwise, Pyrex is the best of the commonly available options, and you need to cover the top crust if it is in danger of getting overdone.

[Alice Patis]

Hmm I guess I'll believe y'all and keep baking in my pyrex pie pan. My problem is, my pyrex is cranberry color (it was part of a gift set; I'd never chose looks over function). So it's hard to see the change in color. I do use a ring cover to cover the pie crust edges, that helps a lot.

[Becca Porter]

The clear glass ones are like $3.95 at Walmart. Pick one up.

[bbc]

I generally use pyrex, as it's what I bought long ago, but on occasion I've used a very old (well seasoned) cast iron Dutch oven (and even a CI frying pan) & the crust was remarkable.

[Markat]

If you use tin, make sure it is not shiny as the shiny ones reflect the heat.