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Pie has a problem-- the search for the elusive 7 inch pie dish

Fruit pies are delicious. I freeze a lot of them in season. We eat a lot of them. I give away a lot of them. And fruit pie is best the day that is baked although the next morning's breakfast pie is pretty good too. But after the breakfast pie has been eaten it starts to decline rapidly and that makes us sad. Because one wants to enjoy the pie and not feel pressured to eat it or watch it stare at you balefully as it slowly ferments on the kitchen counter. And let's not even talk about refrigerating fruit pie. Is anything so sad?

A few years ago I thought I solved my problem with Emile Henry's mini pie pans. It was a nice size for two even though the crust to fruit ratio is too high, even for people who love crust. They are much better with single crust cream pies. But they were good and when my husband felt that deep need for pie so many of us know he could bake and eat the pie the same evening. A distinct advantage.

But then I found a better pan at a small cookware store. (Typhoon Vintage Kitchen Small*) A ceramic pie pan that makes four perfect slices. With the perfect fruit to crust ratio . That calculates as pie for dinner and breakfast, too, if you weren't paying attention. Or a small dinner party. Or very large pieces with less regret the next day. I do make very good pie after all.

Our love for the pie plate snuck up on us and we started using it a lot, and the inferiority of the smaller pie pans became more noticeable. Whenever we wanted pie we were always looking for that last elusive seven inch size in the freezer. It stopped leaving the house lest it be lost.

And having learned to love this pie plate did I rush out and buy more? No, because I am an idiot and now they are discontinued. Oh fierce regret!

But I am not such an idiot that I don't deserve your help however. So-- help me find a 7 or 8 inch ceramic pie dish and let all of our pie eating be glorious, and in the correct proportion, and with nothing but a crumb left after breakfast.

* Harrumph. I bet marketing it as "small" killed it. They should have marketed at as "perfect for four people!"

** Harrumph II. This lament does not cover the glory of my ten inch Pyrex pan, which is perfect for Thanksgiving.

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  1. Fiestaware makes a 6 3/8" ceramic pie pan.

    1 Reply
    1. re: willownt

      Hum..this could be exactly what I am looking for. I'll track it down and give it a try! Thanks.

    2. DH - sweetheart that he is - found a 7 inch vintage glass pie pan on ebay. Not cheap, for something so simple. I'm not a fan of thrift stores but I'm guessing you might be able to find one there.

      4 Replies
      1. re: rexsreine

        And if you type in the search bar " pie 7 inch" you will see there are tins and foil pans there too.

        I agree with the poster, many dessert are too large, we don't want that much staring at us either! I found three ceramic tart like dishes at the Grocery Outlett $5 each and I make apple pie, apple clafoutti, sweet potato, cherry, and or whatever sounds good at the time.

        Also did you consider using a spring form pan? I use that for quiche. Preferring the tall look of it, and using a pate brisse it work just great. Good luck!

        1. re: chef chicklet

          That is a good suggestion. I'll keep a search running on ebay...

          I use springform pans for meat pies but I find it just doesn't work well for fruit pies. I need the slanted sides to provide a gentle slope and I don't like using a pate brisse on pies. Wrong texture.

          And galettes...now a galette is very different beast all together. I like them and I make them but it isn't *pie.*

        2. re: rexsreine

          This is why I skip the pie pan and make a galette. You can use any amount of crust and freeform your masterpiece to any shape/size. Bake it on parchment on a rimmed sheet pan because a fruit galette will leak.

          1. re: rouxmaker

            I also use this method when I have too much fruit from my csa (but not enough for a "standard" pie-- this way you can use exactly what you have.

        3. Your post popped up in a Google search I was doing looking for a Christmas gift for my mother, and so perhaps you might be able to help with a question, if you don't mind an injection into your thread:

          Is there no such thing as an 8 inch glass pie plate to be found? I've been searching, and seen nothing. She specified 8 inch, and I know she has the standard pyrex 9 inch plates so I doubt the 8 inch request is incorrect. But I cannot find them anywhere! Does that mean there is no such animal?

          I also saw the fiesta ceramic 8 inch on Amazon, but cannot decide if that is a good substitute.

          1 Reply
          1. re: maatre

            Check how she's measuring that 8 inches. I just got a new ceramic pie plate that was marked 10 1/2 inches but it was really a 9 inch plate. The silly people who made it (in China or wherever) measured the outside edges of the rim instead of the inside where the crust went on a deep dish pie plate. It's exactly the same size as one I bought at Sur La Table that was marked 9 inch.
            I've got at least 6 Pyrex pie plates and no two of them are the same size - width or depth. Some are vintage, old, new, etc. They're all different, like snowflakes.

          2. Cookware.com carries lovely Emile Henry ceramic pie pans in six-inch and eight-inch sizes (also 9- and 12-inch) for a WHOLE lot of money, but they sure are nice:

            http://www.cookware.com/asp/show_deta...

            If you're willing to settle for a heavy-duty aluminum pan, The Ultimate Baker lists an 8-inch for cheap:

            http://cooksdream.com/Merchant2/merch...

            2 Replies
            1. re: Aunt Jenny

              How we have changed. My grandmother made two (2) pies each and every day for her family. No seven inch dainties here --- there were ten inch honkers. There were four of them and each person had 1/4 of a ten inch pie twice a day. My father ate his brother's piece so probably wound up eating a ten inch pie by himself. Daily.

              Did I mention that he was a diabetic teddy bear?

              1. re: dutchdot

                When my grandmother was expecting my mother (the youngest of five children), Grandma noticed that one of my uncles, who was about six at the time, wasn't very happy about the idea of a new baby. When pressed, he finally confessed that he was worried about the pie situation-- there were six people in the family NOW, and a pie has six slices, so an addition to the family was going to throw everything into chaos. My grandmother gently explained that it was likely going to be quite a while before the baby would be up to eating pie, and when s/he was, well, they'd work something out. No one in HER family was going to be pie-deprived.

                (Midwestern men take their pie VERY seriously...)

            2. This is offered at Fante's. The sides do slope, but not as much as a pie pan. But the price is certainly reasonable.

              Round White Plain Edge Porcelain Quiche, 5.5" 5-1/4" top inside diameter,
              4-1/4" bottom inside diameter,
              1" deep,
              Oven, microwave, dishwasher safe
              China $3.99
              #120927

              1. If you're willing to go for tinned steel, Sur La Table has these listed in all sorts of prices, for cheap:

                http://www.surlatable.com/product/kit...

                1. Not sure how well it will work for you. it's cast iron, 6.5 in. diameter. I use it when I make Tarte Tatin for one or two people...or like you say for breakfast next day...although it usually is breakfast next day first, and then dinner next day, as tarte tatin seem to taste better after a day or two. I love the shape. Mine was an old one that's been well-seasoned and so always gives a nice lustre to the apples.

                  https://secure.lodgemfg.com/storefron...

                  Edit: Ah, sorry, I just noticed the depth on the website as being 1 1/4 in for the 6.5 in diameter one. Mine is 1 3/4 in. in depth. I'm not sure if they still make it this deep now....or if that might not be good for you then...BUt certainly now I know I've gotta to hang on to my old lodge pan!

                  1. Or how about the Pillivuyt Porcelain 7 inch round-eared dish? It's 1 1/4 inch deep and was designed for individual servings of gratin. But looks pie shaped to me.

                    1. What is your price range? Williams Sonoma has an Emile Henry ceramic 8" pie dish for $30

                      1 Reply
                      1. re: peachblossom

                        I wonder too if you keep your eyes peeled in antique and thrift stores, you never know what you'll find there!

                        I forgot to post yesterday, King Arthur Flour's baking website has a small ceramic pan, I think it's just 6" though.

                        I sent an email to Pyrex suggesting that they put out a 7" pie pan. The woman who responded claimed that she'd sent it on for consideration. You never know!