10 Deep Dish Pie Plate

Must Try

The Best Budget Pie Plate: Pyrex 9

Blue Jean Chef 10″ Pie Plate with Pie Funnel with Stacey Stauffer

The Pyrex 9-inch Pie Dish has been around for a long time for good reason. It’s just the right size for most recipes, its sturdy, inexpensive, and it bakes quite evenly. Being able to see through the bottom to check the browning on the crust is also a huge bonus for novice and experienced bakers alike. The dish was slightly harder to clean than my number one pick and had some stickage issues with the graham cracker crust, but it was nothing a little scrub couldn’t take care of.

There have been incidents of Pyrex bakeware shattering in recent years which is why this dish ended up in second place. I didnt have any issues while I was baking and anecdotally havent heard of this happening to any of the bakers I know, but make sure to follow manufacturers instructions when using these dishes to reduce the small chance of your dish shattering.

Oxo Good Grips Glass 9

The Best Pie Plate, According to WirecutterThe folks at Wirecutter have tested 19 pie plates since 2013 and ultimately picked this glass option. They went with glass because its inexpensive and conducts heat gently and evenly. They also like that it allows you to check the doneness of the bottom of your pie. More specifically, they liked this OXO glass plate because its made of thick borosilicate glass , which means the dish can go from freezer to oven with a lower risk of breaking. Also: This plate is two inches deep and held more than most of the other glass ones they tested. Note: The OXO plate that Wirecutter picked actually does not come with a lid, but the lid-less option is currently sold out. And a lid is nice to have, anyway!

Other Pie Plates I Tested

The USA Pan Aluminized Steel Pie Pan was also a favorite. Pies baked beautifully in this metal plate. It has a ridged bottom meant to facilitate air circulation and add warp resistance and it did a wonderful job browning the bottom crust of the berry pie. The BPA-free silicone coating helped slices slide right out, but scratched after using metal utensils. USA recommends hand washing the pan which could be a turn off for folks whod prefer to use a dishwasher.

OXO makes a solid borosilicate glass pie dish which is thermal shock resistant, meaning that it can go from the freezer to the oven safely, but its 2-inch depth made the crust of the berry pie shrink down into to the pan and I imagine most recipes not specifically written for a deep-dish pie pan would suffer the same fate. The rim was also a bit trickier to hold onto than the Pyrex, which is why this was my second favorite glass dish. However, if you like to take your pies to go, this dish comes with a very handy cover.

The Anchor Hocking 9.5 Deep Dish Pie Plate also proved to be a bit too large to handle the recipes I tested it with, and the crust on the blueberry pie slumped down into the dish which made the slices tricky to remove. However, the two little handles on this glass dish made it easy to move in and out of the oven without disturbing the crust and made me wish the Pyrex had that little feature as well.

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Baking Pan Conversion Chart

1 round cake pan

4 cups

1 -inch loaf pan 1 round cake pan 1 pie plate

2 round cake pans

8 cups

2 loaf pans 1 tube pan 2 round cake pans 1 Bundt pan 1 baking dish 1 springform pan

1 round cake pan

6 cups

1 round cake pan 1 loaf pan 1 baking dish

2 round cake pans

12 cups

2 loaf pans 1 tube pan 2 round cake pans 1 Bundt pan 2 baking dishes 1 springform pan

1 round cake pan

11 cups

2 round cake pans 1 tube pan 1 springform pan

2 round cake pans

22 cups

5 round cake pans 3 or 4 round cake pans 2 springform pans

9-inch tube pan

2 round cake pans 2 round cake pans 1 Bundt pan

10-inch tube pan

16 cups

3 round cake pans 2 pie plates 2 deep dish pie plates 4 pie plates 2 loaf pans 2 square baking dishes 2 square baking dishes

10-inch Bundt pan

12 cups

1 baking dish 2 round cake pans 2 round cake pans 1 tube pan 2 baking dishes 1 springform pan

11 x 7 x 2-inch baking dish

6 cups

1 square baking dish 1 square baking dish 1 round cake pan

9 x 13 x 2-inch baking dish

15 cups

1 Bundt cake pan 2 round cake pans 3 round cake pans 1 jellyroll pan

10 x 15 x 1-inch jellyroll pan

15 cups

1 Bundt pan 2 round cake pans 2 round cake pans 1 baking dish

9 x 5-inch loaf pan

8 cups

1 deep dish pie plate 1 pie plate 1 square baking dish 1 square baking dish

8 x 4-inch loaf pan

6 cups

Why You Should Trust Us

Personalized Deep Dish 10 inch Pie Plates: Personalized ...

Through high school, college, and culinary school, Daniela Galarza worked in bakeries and restaurant pastry kitchens, where she baked thousands of pies. She has made every type of pie dough and filling, and has used pie dishes of all sizes, shapes, and styles. Marguerite Preston, who worked on a previous version of this guide, is a former professional baker with almost two decades of pie making under her belt. Shes now a senior editor overseeing Wirecutters kitchen and appliance coverage. This guide also builds on work by Wirecutter deputy editor Christine Cyr Clisset.

To ensure we werent limited to our own experiences, for our 2019 update we reached out to some of the best in the pie-making business, including third-generation pie baker Petra Paredez of Petees Pie Company in New York City Melissa Clark, longtime food columnist for The New York Times, who has written a guide to pie crust pastry chef and recipe developer Erin McDowell, author of The Fearless Baker and The Book of Pie: Everything You Need to Know to Bake the Perfect Pies Jerrelle Guy, photographer, recipe developer, and author of Black Girl Baking and Nicole Rucker, a pastry chef and pie baker in Los Angeles whose new book, Dappled, includes a section on pie. In the past weve also spoken to a number of other cookbook authors and pie experts.

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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.

Williams Sonoma Goldtouch Nonstick Pie Dish

The Best Pie Plate, According to Cooks Illustrated and EpicuriousThe testers at Cooks Illustrated didnt like glass as much as Wirecutter because it struggled with release issues when it came time to serve. Instead, they picked this metal dish, which is extremely thin so it heats quickly and evenly. They said it baked crusts perfectly without ever over-browning. They also liked its super simple lip, which meant they could do their own crust-crimping. And did note that the metal surface can cut or scratch when youre slicing up the pie, but that this was not a huge issue.

Testers at Epicurious came to the same conclusion as Cooks Illustrated. Their tests involved making a blueberry pie and a Key lime pie in each pan. This pan did the best in both tests, but did especially well with the berry pie, producing the most even results and crisp crust of all. They noted that the slices came out incredibly easily. They also noted the scratching issue but said the scratches didnt seem to have any negative effect on the utility of the dish. Note: Williams Sonoma recommends using wooden or silicone tools when serving.

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Emile Henry Artisan Deep Ruffled Pie Dish

Kitchns Pick for the Best Pie Plate

This is actually a hard one! Because we see the merits of glass, ceramic, and aluminum. Theyre all so different! And it does kind of depend on the pie youre making and what youre planning to do with it. For example, we love the Williams Sonoma option for a simple graham cracker or cookie crust. The OXO glass one is nice for fruit or custard-based pies. But if we had to pick just one, were actually going to diverge from everyone on this list and pick this ceramic Emile Henry dish .

First of all, its gorgeous, so its sure to elevate anything you make. We also like that its so fluted, taking the pressure of novice bakers who might be intimidated with crust work. It can also go straight from the freezer to the oven, which is handy if you tend to freeze your fruit pies before baking them. And it can go under broiler, which glass cant do.

Do you have a pie dish you love? Tell us about it in the comments below.

Anchor Hocking Oven Basics Bakeware

Temp-tations Old World Set of 2 9″ Deep Dish Pie Plates with Rick Domeier

Bake With Confidence

Since Anchor Hocking began in 1905, weâve had a focus on two things: reliability and innovation.

Anchor Hocking Glass Bakeware is oven-safe and family-tested. Stronger than regular glass products, you can bake and serve with the confidence that this tempered product wonât let you down. Test its versatility with scrumptious, savory, or sweet, this dish wonât stain or absorb odors.

Anchor Hocking glass bakeware is dishwasher safe, microwave safe, freezer safe and oven safe up to 425ðF.

  • Durability â Glass will not warp or stain
  • Versatility â Bake, Serve, and Store
  • Dependable â Bakes evenly and cleans easily

Oven Safe up to 425

Use your Anchor Hocking Glass in gas and electric ovens up to 425 degrees fahrenheit without browning element. Avoid sudden temperature changes.

Quick Cleaning

Anchor Hocking Glass bake dishes are dishwasher safe to make cleaning a breeze. Spend less time scrubbing and soaking your bakeware.

Make Meal Prep Easy

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Read Also: How To Use A Pie Iron

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How To Make A Deep

Making a deep-dish pie crust is exactly the same as making a regular pie crust: You just make more of it. This recipe makes two pie doughs one is enough to cover a deep-dish pie plate with a 1/4-inch-thick crust , and the other can be used to create a double crust.

  • Blitz the flour and salt together in a food processor.
  • Cut cold butter into cubes and blitz half of it into the flour. Process only half of the butter into the flour first until its chopped down to pea-sized pieces.
  • Process in ice water and the remaining butter. Drizzle in ice water and process in the remaining butter. Processing the rest of the butter later helps to leave it in larger pieces, which makes for a flakier crust.
  • Chill the dough before rolling out. Chilling the dough gives it time to fully hydrate and makes rolling it out easier. You can also keep the dough chilled for a few days or frozen if you want to make it ahead. Roll out the dough to about 1/4-inch thick and use it to line the pie plate.
  • Also Check: Peach Cobbler With Frozen Pie Crust

    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 panbut 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.

    The Spruce Eats / Jenny Kellerhals

    Maintain The Pan As The Material Demands


    The material the pie pan is made with determines how you maintain it. For instance, if the pie dish is made of glass, it is unwise for you to scrub any stain on it with abrasive cleaning agents. A solution of dishwashing liquid and baking soda can easily remove the grime.

    For a stainless steel pie pan, you can boil it in water. Ensure all sides are immersed in water. If your pan needs seasoning, ensure you do it as well. The proper maintenance will make your pie pan last longer.

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