TL;DR For the best pie plate, consider aluminized steel or enameled metal for durability and heat distribution. Glass and ceramic are also popular choices for their aesthetic appeal and performance.
Material Considerations
When choosing a pie plate, the material is a key factor. Aluminized steel tins are recommended for their light yet sturdy construction without nonstick coating [1:1]. These are ideal for modern recipes but require careful handling as they can show knife marks and should not be put in the dishwasher. Enameled metal pans offer better resistance to acids and knife marks, making them suitable for storing leftovers
[1:1].
Ceramic pie plates, like those from Emile Henry, are praised for their aesthetic appeal and historical significance, similar to Le Creuset [2:1]. They provide even heat distribution and can be used for both sweet and savory pies
[2:2].
Performance and Heat Distribution
For optimal heat distribution, some users recommend pie pans with holes to ensure the base cooks at the same rate as the top [1:2]. Glass pie plates are another option, particularly when blind baking the crust to prevent sogginess
[1:4]. While glass takes longer to come to temperature, adjusting the oven settings can help achieve an evenly cooked crust
[5:6].
Budget-Friendly Options
If you're looking for budget-friendly options, aluminum pans are a common recommendation. They are inexpensive and widely available, making them a practical choice for gifting pies [2:4]. Dollar Tree offers $1.25 metal pie pans that provide good heat distribution without the concern of getting them back after gifting
[1:5].
Alternative Baking Vessels
Some bakers use cast iron skillets as an alternative pie plate, which can yield excellent results [5:1]. Cast iron provides robust heat retention, though it requires careful temperature management to ensure even cooking
[5:6]. The Lodge 14.5” cast iron skillet is noted for its effectiveness in baking deep-dish pizzas, showcasing its versatility
[3].
In summary, the best pie plate depends on your preferences for material, budget, and intended use. Whether you opt for aluminized steel, enameled metal, ceramic, or even cast iron, each offers unique benefits suited to different baking needs.
Hello, fellow pie lovers! Since foraging for fresh huckleberries and spending the weekend studying recipes and crust techniques, I've found a crust recipe and method I'd like to work to elevate from this first rustic attempt (but it was soo flaky, whooo!). To avoid a doughy bottom, I've been advised to choose tin vs glass, and would like to stay away from non-stick, which I used here. Any recommendations for size and brand?
Hi you can also opt fort pie pans with holes in specifically to cook the base at the same rate as the top as it allows more heat flow to the base
Ours is deep for pies https://www.amazon.com/dp/B0971DX5MN
There are other companies ones that are shallower you can use for shallower tarts etc. like this kind of one
https://www.amazon.com/dp/B09NXWTRGL/
The Wear-Ever brand is widely available in the US and used in many restaurants. They’re made of anodized aluminum. On the other hand, you could try making a mealier crust for the bottom portion of your pies. That just means working the butter/fat until it resembles coarse cornmeal.
I use a glass pie plate and blind bake the crust (pre-bake the empty crust so it won't be soggy).
I use $1.25 metal pie pans from Dollar Tree when baking for others.
Good heat distribution, and I don't worry about getting it back from them.
I like these aluminized steel tins. They are light, but sturdy, and have no nonstick coating. Pretty ideal size/shape for modern recipes. Restaurant supply stores should have good aluminum options too, since it’s what bakeries use. Aluminum will show knife marks after slicing, and also shouldn’t be put in the dishwasher.
I also like enameled metal pans. They stand up to acids and knife marks better than uncoated aluminum. Leftovers can be stored in enameled pans without issue. Milk Street makes a pretty nice one, though overpriced for what it is. Vintage enameled pans can be cheaper, but you’ll want to make sure interior surface isn’t chipped.
I still like glass pie pans, but I find I have to tent the top with foil more often to prevent the top burning while waiting for the center of the pie to bubble. Also when I look at the base of the pie, the browning is not as even for me as it usually is in my metal pans. Though vintage PYREX seems to transfer heat more evenly than new pyrex, in my experience. Possibly because they used to be borosilicate and now are soda-lime.
I pretty much never use ceramic in baking. There are probably some good brands out there, but the materials and thickness vary widely. They tend to be slow to heat and slow to cool compared to other materials.
Thank you; this was very helpful information!
Any serious bakers here? Thinking about starting to bake some pies, and want to get a good pan(s). I’m wondering about the performance of the LC pie plates. How does ceramic perform vs metal? What gives the best performance?
I’ve got the 2.25 and 3.5 braisers- wondering how they’d perform for baking pies. Any reason not to use a braiser over the a stoneware pie dish
I use one of these to make shortcrust pastry pies quite often, works really well - would like a matching pie bird haha - https://www.lecreuset.co.uk/en_GB/p/stoneware-traditional-pie-dish/SW1110.html
Braisers are deep and have a curved sidewall. They are also cast iron, slow to heat up, and they hold that heat in. Also, you cannot cut the pie in the pan with anything metal. King Arthur Blog Best Pie Pan
I agree. They will work for savoury pot pie that doesn’t have a bottom crust though.
You’ll find a lot of debate of which material is best (ceramic vs metal vs glass) with their pros and cons. I think a cheap aluminum pan works fine and if you wanted to give pies away you buy them fairly cheap online. Ordered 10 for like $25 for thanksgiving.
I am absolutely in love with my tarte tatin pan…it swivels nicely without hitting other pots around it cause no long handle sticking out…I would definitely use for a pie!♥️
You don’t need to spend a lot on a good pie pan. Bakers tend to recommend Pyrex pie plates or aluminum ones.
If you want to splurge on stoneware pie plates I would recommend going for Emile Henry. Very similar in aesthetic/history as Le Creuset.
I know pizza is a common food made in cast iron, but it’s the best baking vessel out there from my experience.
That looks like some messy goodness !
wow!
Never not link on Chicago-style pizza.
Looks tasty as hell man.
I just bought the Apple and cherry pie plates tonight’s Goodwill for $4!
I collect these plates. Most come from Ohio and some from Korea. The pies always turn out delicious. Baked cherry pie with crumble topping
If anyone is interested I can post pics of the other pie plates :)
I have one of these plates that has a cheesecake recipe! :)
I have the cheesecake and quiche one!
please do! i have the apple pie one, and would love to see more of them 😊
Me too! I believe it was a bridal shower gift! I saw the cherry one in the background of a tv show and can't recall what show it was!
Please do! I remember these from my childhood.
I literally just saw two identical pie pans/plates at two separate garage sales a couple weeks ago!
I have the apple, lemon, peach and pumpkin as well.
Strawberry Lemon Merangue Apple
Sadly I missed out on peach at a garage sale when someone else snatched it up.
thank you sooo much ♥️ it would seem i have a different apple pie one
one day i hope to find more, i saw a pumpkin pie one once at a bar/restaurant, their whole niche was serving with odd and random crockery 😊
That one is so cute!
Well done my friend.
Thank you! It was for my to be mother in law because I promised her a pie for Christmas last year. That didn’t happen because of global events we will say but now that we are allowed to hang out again and it was cherry season I dove in and made this for her!
Would you mind sharing the recepie?
sallysbakingaddiction.com/cherry-pie/
That’s the one I used. Even her crust recipe. I used 5-6 cups of cherries so I uppers the rest of the filling ingredients a hair.
Awesome, thanks
Dude I love this apple pie recipe you make in a cast iron skillet, it's always a hit.
That looks like a very good recipe! I will bookmark it for later use.
No kidding, I used that recipe to get in the cattle business. The cowboys I was buying the cattle from all loved it and we got a deal made that night because they stuck around for seconds on the pie.
If you had issues with the crust, you might try turning the suggested temp down 25* and extending the cooking time. Glass and cast iron (understandably) take longer to come to temp, so they need a little coddling.
Oh! You’ve reminded me that I’ve wanted to try this! It looks delicious �� did the crust cook properly and even?
Head over to r/castironbaking they love this kind of thing
My hubby's GMA used to make pies in her 10 inch CI skillet. I have theat same skillet and it makes awesome pies.
My hubby's GMA used to make pies in her 10 inch CI skillet. I have that same skillet and it makes awesome pies.
Y'all, pies were made for cast iron. Ignore how flat it is, I misjudged the filling needed but it still turned out great.
Just cooked for the normal amount of time on the lower rack and the pie COMES OUT of the pan. I've always had to keep pies in their plates meaning I could only have one or two at a time!
Revelation.
Wow!!!! Nicely done!!! Get in my mouth!!!!! YUM!
Thank you for your picture post to /r/castiron. We want to remind everyone of Rule #3. All image posts should be accompanied by something to foster discussion. A comment, a question, etc is required.
If you've posted a picture of food, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn't really fostering any discussion which is what we're all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.
Hey there! When we were younger we used to make a ton of stuff in a pieiron my grandpa has made. Thing was super sturdy.
Now I'm looking to get some of my own for the kids and alot of the ones I have seen locally seem a little cheap. Any recommendations on higher quality brands for pie irons?
Love my Toast-Tite. No crust.
No, no, no, NO. To those of you googling your way here, the best pie iron is C Palmer mfg, made in USA. $45 each, but you will not need another pie iron for the rest of your life.
Hey fella. Mine just arrived today: https://i.imgur.com/u0DhJ6m.jpeg https://i.imgur.com/is1AFS6.jpeg
Thank you so much for the suggestion of C Palmer Mfg, this thing is SWEET! Clearly better constructed than the $15 Cooglan's or even a Camp Chef I was eyeing.
Do you season yours? This is the cast iron one and there is no mention of seasoning it in any instructions, just to butter your bread and away you go. Thanks in advance for your reply.
Just ordered two. I like how it appears to seal the edges.
Thanks fella. That thing looks sweet. I just ordered.
Anything cast-iron with stainless steel rods coming to a wood handle.
I like the ones that come apart at the hinge. Easier to assemble and clean.
I like the ones that come apart at the hinge.
Have you ever had issues with the hinge breaking?
The hinge is cast in iron, so no. If’s more like interlocking cast iron than a hinge.
I am looking for c palmer or similar cast iron screwed hinged pie irons near Pittsburgh pa
If you're in Europe, I recommend the brand Petromax. They call it a "sandwish iron"
Thanks for the idea. Love the practical use of your Pyrex pie plates. You can admire them every time you use them
Exactly! Gotta add some whimsy to your life every now and then, right?
This is so freaking clever. I use my pie plates for a lot of prep work like grating cheese and thawing, but you’ve sparked next level! Pie plate as dinner bowl. ❤️❤️❤️
Thank you!
I have used them for the oven a couple of times. I make a Shepards pie (with beef) but have never done a traditional pie.
But like 99% of the time they’re a plate!
I love that idea!
Thanks! I got so lucky about 8 years ago when I found the Robin Egg Blue and the Flamingo Pyrex for $8 each at an Antique Mall. It was one of those booths that had like so much stuff in it that you had to dig a little. I was super surprised when I looked up the value of them! Didn’t realize the blue one was a bit valuable but I loved the color so much it’s probably my favorite one. Luckily didn’t deter me from using them, they make me happy!
I have a couple of the Amber Pyrex pie plates, those are pretty easy to find at thrift stores. I think I got mine from Savers for like $2. And then always have tons of clear ones at the thrift too! But of course we gotta make sure they’re upper case and a colored glass Pyrex is definitely my weakness!
Stop do you know how many pie plates I turn down bc I don’t bake?? This is actually such a cute idea! Especially for foods that don’t quite need a bowl but need more than a plate.
Thank you for this excuse to buy the pie plates. 🥰
I love seeing Pyrex in daily use. I admire a cabinet display, but for me and my household, we use 'em!
Thank you! I’m a big believer in using my Pyrex. I totally understand the collectors that don’t use them due to rarity or making sure to use them for special occasions. But I love using mine as often as I can! That’s what they’re meant for, right?
Only downside is the handwashing aspect but honestly it’s not too big a pain.
I have a few that I don’t use but I use most. Love the variety when having a large group for a family style meal!
I love getting joy of using my nice things! I learned this by watching my grandmother tuck away and save her 'nice things' until she died. What the hell was the point in that?!
Same!
Its amazing after you realize making your own taste so much better. I definitely have my sauce/dough down. Now for bigger pans!!
That looks good.
I tried my first cast iron pie last week. Came out ok. Had some issues that are easily fixable. Will definitely try again .
Thanks. I found that if I hit the hot crust with melted butter with either garlic powder or some Tony's (if you like a little zest) it makes it have that like crunch and a ton of flavor.
Also hit the crust with sharp cheddar before baking and it makes the crust so delicious
Recipe?
Sauce: 1 can tomato sauce 1 can tomato paste 1 can of water Tbsp olive oil 1/4 tsp salt 1/4 tsp pepper 2 tsp sugar Tsp garlic powder *1-2 tbsp red wine vinegar (makes it) 1/2 tsp oregano, thyme, parsley, basil Whisk together and simmer for 30 mins while you make dough.
Dough: 2 tbsp instant or active yeast 1-1/2-2 cups hot water Pinch of sugar to get yeast foaming Once foamy, add flour 4-6 cups flour 3 tsp salt (I use garlic salt) Mix up, fold into itself over and over Cover a bowl in olive oil and put dough in the bowl. Let it rise if you want, it doesn't make much difference if you don't. Coat pan in olive oil and press dough in pan
This will make 3 12-14" pizzas. I use block low moisture montz shred myself. That is important. Add cheddar cheese around the outside edge of crust for added flavor.
Oven at 550 for 14-18 minutes. Try butter garlic melted on the crust when it comes out for more added flavor
Oven at 550 for 14-18 minutes.
You can add to the dough as well any spices to add flavor. It will turn out. I highly recommend the red wine vinegar or balsamic will work if you have that instead. It adds the perfect zest and brings all the flavors to life.
I will post my recipe for you before the day if over. It's super easy And surprisingly fast
Yum
Just be careful , if you walk away from it whilst it is full of food it will magically end up in your pockets.
We had a stack of these from my little brother's birthday and ran out. Thankfully, I snagged one to help stand up my lamp on my bed while drawing.
Absolutely! I wonder what I can craft with eggs and spinach...
Flint and meal
W plate
best pie plate
Key Considerations for Choosing the Best Pie Plate:
Material:
Size:
Shape:
Non-Stick Coating:
Oven Safety:
Recommendations:
Takeaway: Choose a pie plate based on your baking style and presentation preferences. Glass and ceramic are great for aesthetics and even baking, while metal options are excellent for quick, crispy results.
Get more comprehensive results summarized by our most cutting edge AI model. Plus deep Youtube search.