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Dec 6, 2011 10:11 AM

Pie Crust Pans - What is Your Preference?

Shiny metal, dull metal, glass or a fancy fluted pottery dish - does it really make a difference what is used?

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  1. I use Pyrex. They're a good weight and allow the bottom crust to brown well.

    2 Replies
    1. re: Caitlin McGrath

      Caitlin, is that just a regular size Pyrex, or is it a deep dish size?

      1. re: cstout

        I use both -- depending on what recipe I'm making (I know, I'm not Caitlin, but I was going to say the same thing)

      1. re: Candy

        Gosh Candy, from all these pie making posts, I think I can actually come up with a good recipe, pie pan & rolling pin. Pie in the oh my. I am making out my Christmas wish list right now....let's see, which will be the most favorite pie crust recipe? A Vic Firth rolling pin, straight or French, can't decide for right now, a glass pie dish. This has really been fun to see all the variations. Thanks.

      2. I love my Emile Henri. It is nice and deep, has a neat wavy edge, and is heavy. I like the results and the presentation.

        5 Replies
        1. re: tim irvine

          I tried to use a wavy edge pan once & the pie dough just slid down the sides & looked awful. Do you know what could have happened? I sure would like to buy a really nice pan like that, but I am afraid I would experience this mess again.

          1. re: cstout

            Did you refrigerate the dough in the pie pan before baking it?

            1. re: Jay F

              Jay F, no I did not refrigerate the dough in the pan before baking it. Was I supposed to do that?

              1. re: cstout

                Opposite to its effect on men, the cold prevents shrinkage in pie dough.

                1. re: pdxgastro

                  pdxgastro, I will definately put the pie crust in the fridge before baking, I guess about 30 minutes should do it. Thanks for the tip.

        2. As others have said, pyrex seems to brown better and you can see if it is browned.

          13 Replies
          1. re: wekick

            Pyrex is showing some favoritism on this post. I have not used a Pyrex pie pan before.

            1. re: cstout

              about 10 years ago (more or less) Cooks Illustrated gave it their top vote in a battle of pie plates.

                  1. re: ahack

                    What? You make six pie at the same time?

                    1. re: Chemicalkinetics

                      Well yes, but give some of them (the pies) as gifts. I will also use the pie plates for some dips (for chips). I make savory as well as sweet pies. I also often cook in quantity for my church, which requires more than most people use.

                      1. re: ahack

                        I regularly knock out 6-8 pies at a time for Thanksgiving, and Christmas. 30" double convection oven, and a Hobart A-120 12qt mixer make it easy to do so.

                        1. re: BIGGUNDOCTOR

                          BIGGUNDOCTOR, what brand is your convection oven & how would you rate it? I was planning to get a table top one, but have read mixed reviews. That Hobart mixer is really a jewel, did you pick it up at a garage sale too?

                          1. re: cstout

                            I found my Kenmore Elite 30" double convection oven on Craigslist for $100. The maker is Frigidaire - Kenmore doesn't actually make anything, just puts their name on it. I really like it,as I can put 2 pies side by side per shelf, and breads come out great. It has an 8 pass broiler, and the other elements are hidden. The newer models will go lower on the convection heat which would be nice for making jerky. Mine has a low temp of 275 IIRC. Regular baking mode will go lower. The contractor I got it from had it given to him for doing the remodeling-the customer didn't like the bisque color, and was changing to stainless. He got it home, and then found out that he didn't have any 220V in the house, only 110V, and gas. It appeared to be little used, and was 3 years old when I bought it. BTW it just fits into the back of a 98 Saturn SW2 wagon =)

                            The A-120 was another Craigslist find. $295 with whip, beater, and hook. It is an older unit, but works fine for me.

                            I also have a 14:" buffalo chopper - $100 w/ss cart, and meat grinder attachment.
                            Large auto Hobart meat slicer $360 at an Air Force DRMO surplus auction years ago.
                            Craigslist also coughed up a Hobart power drive unit with a VS-9 pelican chopper, plates, auxiliary transmission, and 2 meat grinders for $350. Also found 2 SS topped restaurant kitchen prep tables for $65 each.

                            I am a machinist, and I like industrial duty equipment, so the Hobarts fill the need for Arrrr Arrrrrr Arrrrrrr more power.

                            1. re: BIGGUNDOCTOR

                              BIGGUNDOCTOR, sounds like you had great luck on Craigslist, I had a bad experience with purchasing some chickens from someone listing on there & just washed my hands of that site, but I think I need to just look around, Yes, it is best to purchase the best equipment you can afford. Thanks for the info.

                    2. re: ahack

                      Got me convinced that pyrex is the only way to go. Thanks everybody for sharing their favorites.

                      1. re: ahack

                        Ah, even better -- they've repeated the test since the article I was talking about, and ended up with the same results!

                        1. re: sunshine842

                          Well, sunshine, that just about confirms it to anybody who is listening/reading...pyrex is a winner for pie bakers!!!!!!1

                1. I haven't done enough testing to say which one I like better, but I use glass. The Pyrex glass.

                  1 Reply
                  1. re: Chemicalkinetics

                    Pyrex has been around a long time for a reason.