Editors’ Picks: Pie Plates

Want to bake a pie? You'll need a pie plate for that! Here are the pie dishes we recommend, from glass to ceramic and metal.

Pie. Delicious, heavenly pie. Great in all seasons and in all weather, no one turns down a homemade pie!

And what’s one thing every pie needs? A pie plate. But what kind? Here’s a quick primer on pie plate materials and a few we love and recommend.

Peach Pie

The Best Material for a Pie Plate

The most common materials you find for pie plates are glass, glazed ceramic, aluminum, or aluminized steel. Each material has its pros and cons, and some are better for certain kinds of pies over others.

Glass Pie Plates

Glass has long been a go-to pie plate material.

The pros of glass pie pans are that they’re inexpensive and heat up slowly and evenly, so your crust should bake evenly as well. But arguably their best feature is that they let you see the bottom of your pie to check if your crust has browned!

The cons are that glass breaks, and if your glass pie plate is made from anything other than borosilicate glass (like soda lime glass or tempered glass, as many are), it can break spectacularly if not handled properly.

Glazed Ceramic Pie Plates

Ceramic pie plates are usually the prettiest plates of the bunch, often with ruffled edges that can help with crimping.

The pros of ceramic pie dishes are that they too heat slowly and evenly, but unlike glass, they’re better able to withstand sudden temperature changes. Most ceramic pie dishes can go right from the freezer to oven and be put under the broiler.

The cons? Ceramic pie dishes are thicker and heavier, which means pies often take longer to cook. This can actually be a pro, though, since there’s less risk of overcooking pies like custard or lemon meringue. But … you can’t see the crust bottom like you can with a glass plate, so there is a certain amount of guesswork with a ceramic pie plate. Ceramic can also break, but it’s much less susceptible to shattering than glass.

Aluminum or Aluminized Steel Pie Plates

Metal pie plates, usually made from aluminum or aluminized steel, are great heat conductors.

The pros of metal pans are that they heat up quickly and and are great for blind baking or pre-baking pie crusts, and producing a crisp crust. They’re also relatively inexpensive, unbreakable (although cheaper or disposable options may dent), and freezer-to-oven safe .

But metal pie dishes also have their cons. Since they heat and cook so quickly, it’s best to keep a close eye on your pie in the oven to prevent it from over-browning. Coated metal pie plates can also be scratched, so it’s best to steer clear of metal servers or utensils.

How to Blind Bake Pie Crust

Safety Concerns When Cooking With Glass Bakeware

In recent years there have been reports of glass bakeware shattering, particularly Pyrex glassware, which made us wary of officially recommending Pyrex’s popular 9-inch glass pie plate, even though many of us have used this plate for years without incident.

If you do use a non-borosilicate glass pie dish, or other glass baking dish, Consumer Reports recommends the following:

Always place hot glassware on a dry cloth potholder or towel.

Never use glassware for stovetop cooking or under a broiler.

Always allow the oven to fully preheat before placing the glassware in the oven.

Always cover the bottom of the dish with liquid before cooking meat or vegetables.

Don’t add liquid to hot glassware.

If you’re using the dish in a microwave, do not use browning elements, and avoid overheating oil and butter.

Do not take dishes directly from the freezer to the oven or vice versa.

Never place hot glassware directly on a countertop (or smoothtop), metal surface, on a damp towel, in the sink, or on a cold or wet surface.

Inspect your dishes for chips, cracks, and scratches. Discard dishes with such damage.

To avoid risks associated with glass dishes, consider using metal bakeware for conventional and convection ovens.

Additionally, Cook’s Illustrated recommends placing a glass pie plate on an unheated metal baking sheet before sliding it into the oven. The metal pan will help conduct heat to the bottom of the pie, but since it heats up gradually, it reduces the risk of cracking the Pyrex plate.

Otherwise, go for a borosilicate glass pie plate, like the one we recommend below, or opt out of glass and ceramic altogether and stick with metal.

Our Recommended Glass Pie Plate

Ôcuisine Borosilicate Glass Pie Plate, 8.65 Inches, 1.3L, Clear

To help alleviate concerns with glass bakeware (see above), but still looking for all the terrific benefits of glass pie plate, our top glass pick is this borosilicate glass pie plate from Ôcuisine. It's made in France, shatter- and scratch-resistant, durable, and (yay!) able to withstand extreme temperature changes without cracking.

It's everything we love about glass pie plates, but with a little more peace of mind.

Note: While it's listed as being nine inches, it is slightly smaller in real life, so some adjustments may be needed.

Ôcuisine Borosilicate Glass Pie Plate, $15 from Sur la table

Our Recommended Ceramic Pie Plate

Emile Henry 9

This gorgeous Emile Henry pie plate bakes and browns evenly, comes in seven different colors, and is oven-, broiler-, and microwave-safe. It also looks fantastic on the table. We love it for fruit pies!

Megan says this: "I've had my Emile Henry pie plate for years, and it retains a really even heat, so my crust is always perfect! Plus, it just looks prettier than the more standard glass pie pans."

Emile Henry 9" Ceramic Pie Dish, $36-$45 from Amazon

Our Recommended Metal Pie Plate

USA Pan Aluminized Steel 9

USA Pan makes some of our favorite bakeware (including this loaf pan), so it's no surprise we love their pie plate, too.

It's made of aluminized steel, which offers the best of both worlds: the strength of steel and the heat conductivity of aluminum. The ridged bottom lets air circulate so you won't end up with soggy, pale crusts, and it's also a breeze to clean thanks to the PTFE-, PFOA- and BPA- free silicone coating.

USA Pan Aluminized Steel 9" Pie Pan, $13.99 from Amazon

Recommended with Reservations

Pyrex 9-inch Pie Plate

Many of us have used the Pyrex Basics nine-inch glass pie plate for years, but recent (and not so recent!) reports of it shattering unexpectedly have given us pause. Without those concerns, it'd be a top pick for sure. It's a no-frills, affordable workhorse that creates nicely-baked pies.

That being said, if you do opt for a tempered or soda glass baking dish like this one from Pyrex, just make sure to follow these safety rules!

Pyrex 9" Glass Pie Plate, $11 from Amazon

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Cambria Bold

Cambria Bold is a Senior Editor for Simply Recipes. She has almost a decade's worth of online editorial experience and know-how, first as the Managing Editor for Apartment Therapy's green living site Re-Nest (RIP) and later as the Design and Lifestyle Editor for Kitchn. She lives in the Twin Cities with her husband and their two little girls.

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  1. Judy

    Well, each of those types of pie pans have their place. I had a terrible time with pie crust, learning to make it, and then baking it. so a few years back I went on ape crust journey. make all different kinds of crust using a wide variety of ingredients and fours. The best? Spelt four crust. Baked well, held up and didn’t get soggy. But the next part of the journey was finding the best pie to provide a well cooked crust. Ended up with enamel coated steel. Then I tried different methods of making sure crust cooked or didn’t get soggy. Egg wash to lining with chocolate when appropriate. The spelt four crust held up the best, but still a chore. Then about 3 years ago I came a cross a pumpkin pie recipe that baked the pie curs ON TOP of the custard. Gave it a whirl. GENIUS! Light flaky well baked and delicious. I since have added brushing crust with egg wash or milk. But you cut the crust up into medium pieces, or make a design, such as lattice, or nice cookie cutter cut outs, and lay it across the top as you would for a two crust pie. don’t; forget to leave some spaces, several for pumpkin because of all the water that has to steam out. Works every time. I now no longer even bother with bottom crust on any pie, can use any type of pan, and always have a delicious crust. And 1/2 the calories for a two crust pie. I know the crust hold some pies together for serving, but I just use a large serving spoon, scoop out the pie and plate it nicely. I am going to cover with whipped cream or ice cream and a nice garnish anyway. So good, and no more soggy crust. I now use Fat Daddio pans exclusively. beautiful bakes. both sweet and savory. They come an so many shapes and sizes as well, and clean up beautifully.

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