HOME > Chowhound > Cookware >


Emile Henry pie pan --will I be sorry?

I'd love to have this
I want the white one--but will it be impossible to get an intact (more or less) piece of pie out of that deeply curved edge? And if I bake colored vegetables/berries in a pie will that white get stained?

  1. Click to Upload a photo (10 MB limit)
  1. I think you'll do fine with it. Pie should hold together well enough when cooled properly and I think the deep fluted edge might even help you a bit as it would allow you to get a utensil in at less of an angle.

    I'm nearly positive that you wouldn't get staining.

    1. Emile Henry is glazed, and none of my pieces have ever stained! They are fantastic! However, I am not a pie baker, so I dont know about the edge. So pretty, though!

      1. I have that exact pie dish in my basket right now!! I went with the caramel color though :) I can't wait to try a berry pie next weekend! I've heard that Emile Henry bakeware is fantastic!

        1. It's gorgeous and I got seduced by it.

          It's difficult to work the dough into those deep scallops and even more difficult to get a piece of baked pie out since you can't get a tool down the side and under the crust.

          I *do* like that ceramic and have the straight-sided baking dishes. I am very happy with them. But I'd look in a different direction for the pie dish if I were you.

          1. Because it is glazed, it is unlikely that it will stained, unless the bakeware is scratched.

            They look very attractive.

            One thing I do find questionable is the statement: "Each pie dish is shaped from Burgundian clay, which absorbs, distributes and retains heat evenly, so pies bake and brown to perfection"

            I just don't see how a ceramic bakeware is good for heat distribution.

            Beware that the color of bakeware will have impact on the baked products.

            8 Replies
            1. re: Chemicalkinetics

              Clay does have nice heat transfer and heat retention properties. It takes longer to heat up than a comparable metal container but once it does, the heat is very consistent.

              I like baking in that clay. ...tho I find I get the best results by heating the container blind and adding the batter. That gives me very pretty peaks and a nice light texture in muffins and quick breads.

              1. re: rainey

                Hi Rainey,

                I agree that ceramic bakeware has good heat retention because ceramic has a high specific heat capacity. Nonetheless, I believe a ceramic bakeware is poor at heat distribution because of its poor thermal conductivity. Afterall, ceramic is a heat insulator.

                1. re: Chemicalkinetics

                  Right, but in a properly-functioning oven, wouldn't the conductivity be less important?

                  1. re: E_M

                    Yes. I am not arguing that it is a problem, but the advertisement language is false. It gives the impression that this ceramic/clay bakeware is better than other bakeware because ceramic distributes heat more evenly, no?

                    Let's pretend we don't know anything about ceramic. Try to read this and see how you feel:
                    "Each pie dish is shaped from Burgundian clay, which absorbs, distributes and retains heat evenly, so pies bake and brown to perfection"

                    1. re: Chemicalkinetics

                      I see your point.

                      The reviews on WS were overwhelmingly positive. Now, I have never had a problem with burning using aluminum (though I don't bake a lot, and never made a pie.) So why is aluminum terrific for cookies and cakes, but the clay seems to work beautifully for pies?

                      1. re: E_M


                        You probably know this as much as I do. We may know different aspects, so maybe we can share. I will say what I know and you can tell me what you know.

                        Aluminum is a great heat conductor. On top of it, a thin aluminum cookie pan can heat up much faster than a thick ceramic cookie pan (if there is such thing). For baking cookies, the last thing I want is to have the baking sheet to heat up slowly and possibly unevenly. Heating up slowly will cause the cookies to spread very thin because the dough will "melt" before it can "form".

                        For slower baking and especially something like making a pie where the pie is not going to spread, ceramic is not a problem. Most household electric oven has temperature fluctuation due to the heating cycles. It is not unconceivable for a 375 oF setting to fluctuate between 360 to 390 oF. Ceramic has high specific heat capacity and since most ceramic bakeware are made thicker and heavier than metal bakeware, the heat capacity is higher still. This means the temperature fluctuate on a ceramic bakeware is less. Glass bakeware is also very popular for home cooks too.

                        That being said, metal bakeware are popular as well. Most professional pie pans are made of metal like aluminum. You can randomly go to a professional kitchen supply store, and the default pie pan will be metal:



                        1. re: Chemicalkinetics

                          Chem, please. The more I read here the more I realize how little I know. Although, I think my instincts are getting better.

                          I do know that most professional pie pans are aluminum, and that was what puzzled me. Although, in addition to the fact that they are cheap and good products, I wondered if you'd really see a difference if you pre-baked the crust. For that, I thought aluminum would be better, whereas for a full pie, the clay would be ok.

                          1. re: Chemicalkinetics

                            Might not the possibility of breakage be a significant factor in the choice of metal pie pans in a professional kitchen?

              2. I have this pie dish in caramel. I use it frequently and haven't had any issue working with the dough or serving a piece of pie.

                As for performance, I"ve been pleased with this and all my E-H pieces.

                2 Replies
                1. re: ziggylu

                  I love EH too. I am particularly enamored with the Flame line that is up to stove-top heat. But when I put pastry in this particular pan, it rips on the high apices as it relaxes into the trenches. Then I'm all patch-patch-patch. ::grrrr::

                  What could you recommend that I'm doing wrong? 'Cause I really do find the plate gorgeous. And wonderfully deep.

                  But for anyone who wants the clay but not the challenging profile, EH also makes a pie plate in their Poterie line with a more conventional low profile ruffled edge.

                  1. re: rainey

                    I'm not sure? I have no special technique. I am sure to roll the dough in a very large circle so I have lots to play with around the edges and ruffles? I use more for the bottom round than the top round rather than a 50/50 proportion.

                    I also have one of the standard E-H pie plates from before the ruffled one came out. and I've always been just as pleased with that too. I have a pyrex from before that(ok so I like pies - a lot! LOL). the pyrex always performed very well. I don't think I really see much of a difference in performance between the 3 but am not ashamed to admit I love the aesthetics of both the E-H plates - especially the ruffled one. :-)

                2. Well I ordered this nice thing after the first 2 replies here--too late for regrets if any! I was worried about staining because my white-interior Dutch oven is stained but duh that's enamel, not glass. This clay plate is of course glazed. I like that two-tone design, reminds me of Revol baking dishes
                  There is a crust recipe right on the pie plate order page, it specifies a 12" round of 3/16" thick dough. Maybe the answer to torn dough is just *more* dough?

                  2 Replies
                  1. re: blue room

                    By the way, I think it looks great and I believe it will work out good. I were not against the bakeware at the very least. I were more or less criticizing the advertising language.

                    1. re: blue room

                      I bought this pie plate for myself as a birthday gft. Also in the white - which is gorgeous. I love the pie plate for it's beauty alone, but haven't gotten around to using it yet. I've promised myself I'm ging to use it to make a blueberry pie this week. (not that it's a hardship to bake - we've just been really busy...)

                    2. I bought this dish in caramel about 2 years ago when it was on sale. I love to look at it, but I think it is difficult to use for pies. That being said, I am not really a baker. But the first time I used it, I felt that any recipe for the crust called for a 9" pie plate and this one is larger than that (10 1/2"). So there was not enough crust to fit in the plate. Again, I am not really a baker so maybe it was just me.

                      I have found other uses for it and have never had a problem with discoloration....

                      1. I love, love, love, love, love my emile henry pie pans! I cannot say enough wonderful things about them! With them, I've never singed a single crust. On top of that, they are simply beautiful.

                        Also, if I were you, I would check out the prices on ebay. Sometimes you can get them far more cheaply than Williams-Sonoma.

                        1. No, you will never be sorry. You will be delighted as long as you follow some of Emile Henry's suggestions for using the pan. They say to preheat the pastry 5 minutes before filling and bake 10 minutes longer than recipe that uses a pyrex or tin pan. Pies come out beautiful and do not stick. In fact, I find it easier to get pie out of Emile Henry plate than anything else I've used. And cutting with a sharp knife doesn't make lines or dents in the pan. It's wonderful.

                          1. Sorry to add to this thread so late, but do you have any issues with converting recipes to fit this size dish? Most pie recipes seem to be for 9" pans. How does the size and ruffling of this Emile Henry dish affect the volume of ingredients needed?