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I’ve been a pie fan for a long time, but it wasn’t until Thanksgiving 2020 that I decided to make one on my own—from scratch. 2020 was a year of many baking and cooking firsts—Dutch baby pancakes, lamb dumplings (with homemade wrappers), sourdough bread, naan, chicken tikka masala—and when Thanksgiving rolled around, I felt confident enough in my baking skills to try making pie for the first time. For years, I have been intimidated by the intricacies of homemade pie crust and overwhelmed by the many tips and tricks I’ve heard to ensure a flaky crust (no soggy bottoms!) that doesn’t shrink when blind baked. I picked up a cheap nonstick pan from Publix and made my first-ever pumpkin pie, and while it wasn’t picture perfect, it was absolutely delicious.
Whether you’re a novice baker or pastry pro, this pie dish will lend an elevated feel to whatever you make.
Emile Henry French Ceramic Ruffled Pie Dish
My pie-making journey continued with a blueberry pie topped with a woven lattice, a pecan pie for Thanksgiving 2021 (my husband’s request), a pumpkin pie for Friendsgiving, and another pecan pie for Christmas 2021. That Christmas pecan pie was special not only because it made for a sweet start to the day, but also because it was the first pie I made in my Emile Henry French Ceramic Ruffled Pie Dish. Even though the pecan pie filling overflowed over a section of homemade pie crust, the ruffled dish ensured it was the most beautiful pie I’d ever made.
The pie dish was an early Christmas present from my mother-in-law, and I absolutely love it. It’s a baking dish and serving platter all in one, and I feel like it lends a more professional look to my homemade pies. The Emile Henry French Ceramic Ruffled Pie Dish is made of Burgundy clay, which is said to slowly and evenly diffuse heat for uniform browning and baking. Its superior heat retention properties also mean that pies stay warm for longer on your dining table.
The durable glaze, which has stood up to metal serving utensils in my experience, is applied by hand, and the company claims that it will not chip, crack, or craze (a glaze defect) over time.
It isn’t a cheap option, but I’m a firm believer in investing in quality cookware that lasts—and this durable pie dish can withstand a considerable degree of thermal shock. It can go from the freezer to the oven, which comes in handy if you’re pre-making pies and need to reheat them. It can also go under the broiler and in the microwave, and it’s oven safe up to 520 degrees. When it’s time to clean up, it can go in the dishwasher, but since I’m pretty precious about it, I always carefully wash by hand.
My Emile Henry Pie Dish is Burgundy (to match my Le Creuset Dutch oven), but it’s also available in navy, white, honey yellow, and emerald green. The durable glaze, which has stood up to metal serving utensils in my experience, is applied by hand, and the company claims that it will not chip, crack, or craze (a glaze defect) over time. The French kitchen ceramics company has been around since 1850—they know what they’re doing. I love the timeless feel of the ruffled edge, which is inspired by vintage French bakeware and based on a century-old ceramist’s technique.
I’m still working on perfecting my homemade pies, but in the meantime, they taste delicious and look absolutely stunning inside the Emile Henry Pie Dish. The high sides (2.5 inches) and impressive capacity (1.25 quarts) help to prevent fruity fillings from bubbling over, and the red ruffled edges make any pie I bake inside it an absolute showstopper. Even with its large diameter (10.5 inches), 9-inch pie crusts fit perfectly inside without feeling swallowed up by the pan. Whether you’re a novice baker or pastry pro, this pie dish will lend an elevated feel to whatever you make.
Material: Glazed ceramic | Dimensions: 10.4 x 10.4 x 2.4 inches | Capacity: 1.25 quarts | Colors: Flour, Burgundy, charcoal, blue flame | Safe For: Microwave, freezer, oven (up to 500 degrees), dishwasher
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Abigail Abesamis Demarest is a freelance writer, editor, and former New Yorker based in sunny Panama City Beach, Florida. Her writing has been featured in HuffPost Food & Drink, Forbes.com, Insider, The Kitchn, MarthaStewart.com, Thrillist, and more.