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Pies may seem simple when compared to their taller, sweeter, more colorful cousin—cake—but anyone who's perfected one knows it's all about the details. And that includes finding the right pie pan. That's why we searched high and low to find the best dishes in which to bake pies, both savory and sweet.
From glass to stainless steel to ceramic, here are the best pie pans.
Best Overall: Emile Henry Ruffled Pie Dish
Incredibly attractive shape
Bold color options
More expensive option
There’s no doubt about it—the ruffle makes a statement. It also makes decoration a little easier for you since your pie crust can be formed right on the ruffles. That's not what makes this pick the best pie pan, though. It’s also designed to do hard work. The ceramic provides great heat retention for a perfectly browned pie crust that’s evenly baked from center to edge. It’s also resistant to temperature changes and can be used in the oven up to 520 degrees and under the broiler if your crumb topping didn’t brown as much as you like. It can even go directly from your refrigerator to the oven and is dishwasher and microwave safe. And, of course, it’s just downright pretty and looks great on the buffet table.
Dimensions: 10 x 10 x 2 inches | Weight: 2.4 pounds | Dishwasher Safe: Yes
Best With Lid: Oxo Good Grips Glass Pie Plate with Lid
Lid for storage and transport
Easy to see crust while cooking
Microwave and dishwasher safe
Stand-alone pie plate not super attractive
Pie is a wonderful thing, but storing the leftovers can be a bit of a challenge, particularly if you’ve made a pie with a tall and fluffy meringue top. This pie plate solves the storage problem neatly with a plastic snap-on lid that will keep the pie safe until the last crumb is gone. The lid has vent holes to release heat in case you have to cover your pie while it's still warm—they'll reduce moisture that could make the crust soggy.
The pie plate itself is made from borosilicate glass that’s resistant to thermal shock and lets you monitor the crust’s browning as it bakes. It’s microwave safe if you want to reheat leftovers, and it’s dishwasher safe when the last bite of pie has been eaten.
Dimensions: 9 x 9 x 2.1 inches | Weight: 2.5 pounds | Dishwasher Safe: Yes
Best Ceramic: Great Jones Sweetie Pie
Attractive and trendy design
Microwave and dishwasher safe
30-day trial with free returns
Slightly larger than standard pie plates
More expensive option
Who knew that a pie plate could be a super-effective baking tool and ultra-trendy at the same time? Designer kitchen tools are no longer relegated to popular chef series pieces or classic French collections—but now include up-and-comers like Great Jones, that strive to design kitchen and bakeware for serious home cooks with equally serious style.
The Great Jones “Sweetie Pie” pie plate is a 10-inch round and 2-inch deep ceramic pie plate that can be used in the oven or broiler. It is also safe to refrigerate, freeze, microwave, and even run through the dishwasher. The heavy-duty ceramic pan evenly distributes heat across the base of your pie to avoid soggy bottoms. At the same time, the smooth and glossy finish on the inside of the pan will keep your crust from sticking.
Available in 4 colors with coordinating food-themed names. These pie plates are decorated with a retro design that plays up the nostalgic feeling of a fresh-baked pie straight out of your grandma’s oven—which is really half the point of a comforting homemade pie in the first place.
Dimensions: 10 x 10 x 2 inches | Weight: 2 pounds | Dishwasher Safe: Yes
Best Deep Dish: Farberware Baker's Advantage Ceramic Pie Dish
Great for pastry and savory baking
Ruffled edge for easy crimping
Hand washing recommended
Deep-dish pie means you can have more filling in your fruit pie and more meat in your shepherd’s pie with enough room left for a generous topping of mashed potatoes. This pretty deep-dish pie plate has a cheery blue exterior with creamy white on the inside of the pan and on top of the rim.
Made from ceramic, this heats evenly so the crust browns all around. It’s oven safe for baking pies as well as savory foods like meatloaf or scalloped potatoes. It’s freezer safe for prepping ahead, and it’s microwave safe for reheating leftovers. Hand washing is recommended, but the ceramic glaze releases food easily for simple cleanup.
Dimensions: 10.24 x 10.24 x 2.17 inches (9.5-inch pie diameter) | Weight: 2.94 pounds | Dishwasher Safe: Hand washing recommended
Best Budget: Lindy's Stainless Steel 9-Inch Pie Pan
Strong stainless steel construction
Conducts heat well for bottom crust cooking
Cutting slices may scratch polished surface
Not microwave safe
The price is right, and the pan is practically indestructible. Made from stainless steel with a mirror finish, this won’t rust, crack, bend, shatter, or wear out. It can handle the heat of the oven and the chill of the freezer—and it can go directly from freezer to oven with no fear of thermal breakage. The mirror finish looks attractive for serving, and it helps the crust release easily from the pan for perfect slices every time. Not just for pie, this can also be used to roast a few vegetables or a small roast, and since it’s unbreakable, it’s great for transporting goodies to potlucks and parties. When the food is gone, this can go into the dishwasher for easy cleaning.
Dimensions: 9.75 x 9.75 x 1.5 inches | Weight: Unspecified | Dishwasher Safe: Yes
Best Glass: Pyrex Easy Grab Pie Plate
Easy to see crust cooking
Ruffled edge for easy crimping and decoration
May break if dropped
The biggest perk of a glass pie plate is being able to see what’s going on with your crust while it’s baking. Even when the top crust seems nicely golden brown, the bottom crust may need a few more minutes to fully cook, especially with liquidy fruit filling in an insulated dish. A glass plate like the Pyrex Easy Grab Pie Plate takes the guesswork out of knowing if your crust is fully cooked.
Not only is this pie plate relatively easy to find, but also comes at a price that won’t leave a hole in your wallet. All with the reliability of Pyrex’s signature tempered glass, used in their entire line of kitchen and bakeware—from measuring cups and casserole dishes to storage containers and dinnerware.
Dimensions: 9.75 x 9.75 x 1.5 inches (9.5-inch pie diameter) | Weight: 2.9 pounds | Dishwasher Safe: Yes
Best With Removable Bottom: HOMOW Nonstick Heavy-Duty Tart Pan With Removable Bottom
Great for graham and chocolate cookie crusts
Easy to remove pie safely
Cleaning fluted cavities can be tedious
Not microwave safe
While pies are normally served directly from the pan, tarts are often removed from their pans before they're plated. Flipping a pie or tart out of a traditional pie pan would be nearly impossible, but tart pans are made of two parts to make the process go more smoothly. Just a push up from the bottom pops the tart out of the pan's ring, so you can slide it onto a plate to be admired from all angles. This pick is made from steel with a nonstick coating so your pastries slide out easily, and it’s dishwasher-safe so you don't have to think about cleanup when there's tart to be eaten.
Dimensions: 11 x 11 x 1 inches | Weight: 15.3 ounces | Dishwasher Safe: Hand Washing
Best Mini Pie Plates: Sweese 521.003 Porcelain Mini Pie Pan Set of 6
Perfect personal portions
Attractive color palette
More expensive option
These mini pie plates are ideal for making various pies to suit everyone's tastes or baking smaller pies to hand out as individual treats. They're appropriate for classic sweet pies and fitting for savory pies like quiche and chicken pot pie. You can store these pie plates in both the refrigerator and the freezer to extend the life of your baked goods directly in the pie dish they're baked in.
The dishes are made of pro-grade porcelain and are safe for use in the oven, as well as the microwave, dishwasher, and broiler. Glazed in six different cool tones and finished with attractive fluted edges, the pie plates retain heat for even baking.
Dimensions: 6.5 x 6.5 x 1.7 inches | Weight: 15 ounces each | Dishwasher Safe: Yes
Best Disposable: MontoPack Heavy-Duty Disposable Aluminum Foil Pie Plates
Great for large-scale pie production
Not attractive for serving
When you’re baking for a bake sale or a potluck, you sure don’t want to give away your favorite pie plate with your pie. Sure, a stack of 50 pie pans seems like a lot, but they'll never go bad, so you can keep them in your kitchen and skip the last-minute panic before Thanksgiving when you can't find disposable pie plates anywhere.
If you bake a lot, these pans can also be used for freezing stacks of unbaked pie crusts so you’ll have them on hand when you need them. They are made from aluminum in the standard 9-inch pie pan size, so they’re great for all your regular pie recipes. Re-use isn’t recommended, but they’re recyclable when you're finished with them.
Dimensions: 9 x 9 x 1.5 inches | Weight: 0.46 ounces each | Dishwasher Safe: Yes
Best Designer: HIC Harold Import Co. Rose Levy Beranbaum’s Perfect Pie Plate
Easy to use
Attractive fluting design
Heavier than other pans
For beginners, this pie pan does a lot of the work for you when it comes to decoratively shaping your pie crust. This beautiful, fluted pie plate is part of cookbook author Rose Levy Beranbaum's line of baking gear. The ruffled edge gives your pie an artistic flair, even if you’re not good at crimping the crust or finishing it with a fancy edge. The flutes also let you lift the pan easily from below, so you won’t mess up the crust as you retrieve the pie from the oven. This pie plate can even be used under the broiler if your crumb crust is a bit too pale.
Dimensions: 9 x 9 x 1.9 inches | Weight: 1 pound | Dishwasher Safe: Yes
If you're looking for the best all-around pie pan, our top pick is Emile Henry Ruffled Pie Dish (view at Food52). The ceramic pan provides great heat retention for a perfectly browned pie crust that’s evenly baked from center to edge. If you're looking for something more affordable, try Lindy's Stainless Steel 9-inch Pie Pan (view at Amazon). It's a practically indestructible pan that won’t rust, crack, bend, shatter, or wear out.
What to Look for in a Pie Pan
Pie pans come in ceramic, glass, metal, steel, cast iron, and porcelain. Each material has its pros and cons. Ceramic pans are well insulated, hold the heat, and the pies bake and brown evenly. A glass pan lets you monitor the crust while baking so you don’t overbake or underbake it. Metal pie pans are inexpensive and conduct heat very well but that can lead to a brown crust well before the filling is done. The heavier a metal pan, the less likely it is prone to warping.
Especially when you intend to place frozen pies in the hot oven, make sure the material is resistant to thermal shock, which is usually indicated among the product specifications.
Disposable pies made of aluminum are a convenient option for freezing pies or giving them away as gifts. However, despite aluminum being recyclable, its drawback is that it is a less sustainable single-use product.
Size and Depth
Most pie pans are 9 or 10 inches in diameter, but there are also models in between, which is a good compromise for any standard-size pie. A 2-inch-deep pie plate works best for double-crust pies and single-crust pies with a generous filling. A 1.5-inch-deep pie plate can be used both for double-crust and single-crust pies.
Pies, once they are cut, can look a bit messy. For a nicer presentation, or to freeze single servings, get a set of mini pie pans.
Additional features also make a pie pan more versatile. If you like to prepare pies ahead, buy a freezer-safe pie pan. Or, to reheat leftovers, check if the pie pan is microwave safe. Also, a pie pan that comes with a lid is convenient for handling leftovers. A pie pan with ruffled or fluted edges lets you create a pretty crimped edge, even if you are a less-experienced pie baker.
Pies, both sweet and savory, are usually served in the pan they were baked in. That’s why looks matter more for pie pans than for other baking pans. Many manufacturers offer different color options and attractive designs.
Tarts, on the other hand, are not served in the pan, that’s when a nonstick coating and removable bottom are helpful to release the tart and transfer it safely to a cooling rack or serving plate.
If easy cleanup is an important consideration, choose a pie pan that can be put in the dishwasher over one that requires hand-washing.
Should you grease a pie pan?
There are a lot of different opinions about whether or not you should grease a pie pan, but generally speaking, a quick spritz of cooking spray on the bottom of a pie dish will help keep your pie from sticking to the bottom of the pan—but there's no need to overdo it. Many people believe that greasing a pie dish will change the texture of your pie crust, making it less flaky. So if you're more concerned with a flaky crunch than easily removing slices of pie, feel free to skip the cooking spray. If your pie does manage to stick to the bottom of the pan, gently heating the bottom of the pan by dipping the bottom in a shallow pan of hot water should help loosen the crust from the pan.
How do you measure a pie pan?
To get the correct diameter measurement of a pie pan, you'll want to measure across the center of the pan from the inside rim to the opposite inside rim. Do not include the thickness of the lip of the pan, handles, or any other decorative elements. To find out if your pie dish is standard or deep-dish, measure from the top of the rim to the crease of the pan at the bottom.
How deep is a deep-dish pie pan?
A deep-dish pie pan can be anywhere from 1.5 inches to 2 inches deep. The depth of the pie dish is typically related to the diameter, with larger 10-inch pie dishes having a deeper measurement and an 8- or 9-inch pie dish having a slightly shallower measurement.
Can you use a pie pan to bake a cake?
Yes, you can use a pie pan to bake a cake, but you should be aware that pie pans typically have angled sides and cake pans have straight sides. Because of this difference, if you're making a layered cake, the edges of the cake will be harder to frost. The cakes can be trimmed to get rid of the angled edges but may still be difficult to frost. Generally, cake pans should be used for baking cakes, but in a pinch, a pie pan will do if you aren't interested in how good the final product looks.
How do you take a pie out of the pan?
A pie is typically served in the pan that it is baked in. For serving, a slice of pie is cut with a sharp knife and a pie server is inserted under the crust to lift the piece out to serve. If you want to remove the entire pie from the pan, the pie should be completely chilled or frozen first. A chilled or frozen pie is easier to handle and less likely to break. Once thoroughly chilled, use a knife or pie server to loosen the pie from the pan and either lift the pie out or carefully invert the pie to remove it. If you're planning on removing the pie from the pan in advance, a disposable aluminum pie pan is the easiest to cut through and remove your pie with the least amount of damage.
How do you put a pie crust into a pie pan?
After you've rolled out a pie crust, you will need to transport it to your pie pan quickly and smoothly to keep the rolled dough from tearing. If the dough is relatively small, you can move it by sliding your hands and arms underneath the dough, lifting it, and quickly transferring it to the pie plate. If the dough is larger or you'd like more support while moving the dough, you can loosely roll the dough over your rolling pin to move it, then unroll the dough over your pie dish.
Once the pie dough is resting on the pie pan, you begin shaping it by smoothing the dough across the bottom surface of the pan and then fitting the dough into the crease of the pan. Next, you'll press the dough against the sides of the dish, allowing any extra dough to hang over the lip. Trim the dough about half an inch past the lip of the dish, and crimp the edge of your pie crust as you like.
Why Trust The Spruce Eats?
Donna Currie has written for The Spruce Eats since 2016. A seasoned recipe writer and gadget tester, she also wrote the cookbook Make Ahead Bread.
This article was updated by Jenny Kellerhals, a professional pastry chef in New York City and a freelance food writer. At home, pies are her go-to dessert and always a crowd favorite.