9 Inch Deep Dish Pie Pan

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How Do You Put A Pie Crust Into A Pie Pan

The Best Pie Pans

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.

What Is A Deep Dish Pie Plate

pie pandeeppanspie pansDeepdish pie pansdeep

The best pie pan is the right sizeBy right, I mean 9 wide across the top. Yes, some pie recipes call for a 10pan, others for an 8, but the vast majority of pie recipes direct you to a 9-diameter pan.

Also Know, what is a pie plate? Pie plates are used to bake single crust and double crust pies. They are also available in a deep-dish variety that has slanted sides that are 2 to 2 1/2 inches deep and range from 9 to 11 inches in diameter. The deep-dish pie plate is most often used to bake a savory dish. A pie plate is also referred to as a pie tin.

Considering this, what is the best pie plate to use?

The Best Pie Plate

  • Our pick. OXO Good Grips Glass 9 Pie Plate. The best pie plate. At 2 inches deep, this dish holds more than most glass plates we tested.
  • Also great. Emile Henry 9-Inch Pie Dish. A prettier deep-dish pie plate.
  • Runner-up. Pyrex 9 Glass Pie Plate. A shallower pie plate.

Is it better to bake a pie in glass or metal?

Metal, especially aluminum, is the better heat conductor. It has just the right amount of thickness not only to heat and brown quickly but also to cool off quickly once the pastry has browned. Glass, on the other hand, takes its time to heat. But choose an aluminum pan for pre-baking all your pie shells.

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!

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Is A Pie Pan Measured From The Top Or Bottom

Because all pie pans have sloped sides, there is a large difference between the width of the base and the width of the top. But the correct way to measure a pans diameter is from the top instead of the bottom.

Sometimes, your pie pan will have a lip along the upper rim. This is designed to support the edge of the crust and should not be considered part of the true width.

Instead, measure inside the rim, from one side to the other. Otherwise, the thickness of the pan itself will mislead you.

Our Pick: Oxo Good Grips Glass 9 Pie Plate With Lid

9 Inch Ceramic Deep Dish Pie Pan With Hand Painted ...

The OXO Good Grips Glass 9 Pie Plate With Lid conducts heat very well, and in our tests it baked some of the most evenly browned crusts. At 2 inches deep, its one of the few glass dishes we found that qualify as deep-dish plates. It fits thick fruit pies better than shallower glass plates but isnt so deep that custard pies look skimpy. The rim is wider than most, which makes shaping a pretty crust easy, while the clear glass lets you see when your pie is done. And unlike with some other glass plates, you can transfer this one directly from freezer to oven since its made of borosilicate glass.

Among the 19 pie plates weve tested over the years, the OXO dish produced some of the most evenly browned crusts. In every test crusts baked up golden from edge to edge, with no pale spots as we saw on the bottoms and sides of pies baked in other plates. The pumpkin pie we baked in the OXO plate set into a smooth custard with a few small crinkles around the edges, while the peach pie emerged jammy and juicy with a neatly crimped edge and a crisp, golden-brown crust on top and bottom. Both pies cut neatly and didnt stick to the pan.

The generous -inch rim on the OXO is one of the widest among the plates we tested . It gives you plenty of room to crimp or to add some other decorative edge to your pies, and we found that it helped crusts stay in place as they baked. The rim also makes it easier to grasp the hot pie plate with oven mitts.

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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.
  • Make Baking As Easy As Pie

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    Do you remember the first pie you ever made? The type of pan you used or maybe even the recipe? I dont remember any of that, but there’s one thing I do think of every time I make pie dough its a line from an old cookbook on making pastry: Be swift and deft.

    Its great advice to keep in mind when baking pies, but what most cookbooks dont tell you is that your pie pan can make or break your pie. It doesnt matter whether its made from glass, metal, or ceramicthats mainly a personal preference that bakers will learn from experience. What does matter is that the pie pan must be well-made because the devil is in the details.

    That’s why I did the research to help you find the right one for you. Do you still have the recipe for the first pie you ever made? Try it in one of these great pans. Or, if youre looking for new recipes, check out these easy pie recipes or this perfect pie crust recipe.

    Here, my list of the best pie pans.

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    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 completely 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 To Choose Between A Glass Ceramic Or Metal Plate

    American Metalcraft – Deep Dish Pie Pans at Food Service Warehouse

    After testing pie plates made from glass, glazed ceramic, aluminum, and steel, we dont think one material is definitively better than the others. Each one comes with different pros and cons:

    Clear glass pie plates conduct heat gently and evenly, and they offer the unique advantage of allowing you to see whether the bottom of your pie is fully cooked and browned. Theyre usually inexpensive, and while theyre not the most beautiful option you can get, theyre not bad looking, either. The big downside of glass is that it breaks.

    Glazed ceramic pie plates look a bit nicer than plain glass dishes and distribute heat gently and evenly. But ceramic plates vary more in thickness and density than glass plates, and in our tests some ceramic dishes took longer to fully bake a pie in most cases the difference was only a few minutes, but one ½-inch-thick stoneware plate took a full 20 minutes longer than any glass plate to bake. We recommend avoiding anything that thick and heavy.

    Like glass plates, ceramic dishes can break if you drop them, and they may crack when subjected to extreme temperature changes. But unlike glass dishes, some ceramic plates we tested were safe to go under the broiler, useful for browning meringue on top of a pie.

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    What Size Pan Are Most Pie Recipes Written To Fit

    The majority of pie recipes will fit in a standard 9-inch pie pan, usually one and a half inches deep. These measurements will ensure that too much moisture doesnt build up in the filling, resulting in a soggy base.

    It will also ensure that the proportions of the crust and the filling are appropriate. Some pies, such as pecan or pumpkin pie, do not have a crust on top to hold the filling in should it overflow.

    You can read the post Does Apple Pie Need A Top Crust? to learn more about that relationship.

    Most pies would use the standard 9-inch pan and shallower depth to speed up cooking since a deeper pie needs to cook longer. But the standard size will also brown the crust and provide more crust per slice.

    However, you will need to double-check that the pan you are purchasing is actually 9 inches in width.

    The Los Angeles Times has warned that the true width can be smaller than the label suggests, resulting in a disproportionate pie. Short of measuring the pan in person, you can always read through customer reviews.

    Many recipes only state the necessary width of the pan and not how deep it should be. You can measure the volume of the pan against the estimated volume of the recipes filling.

    But you might consider the broader elements of the intended pie recipe. For example, some fruit pies are going to use deep-dish pie pans so that the end result has more moisture.

    Which Is Better: A Glass Or Metal Pie Pan

    There are advantages for either kind of pan, but the glass pie pan tends to be favored the most. This tends to include the Pyrex brand of glassware specifically.

    This is mainly because a clear glass pan will allow you to check on the status of your crust to see if the color is browning correctly.

    Then, you would be able to adjust the baking time at the moment, without waiting for a bad result to realize something unexpected happened.

    A glass pan can also ensure that no residual flavors are transferred into the pie. As such, you would be able to store the finished pie right in the same pan. Lastly, glass is an effective conductor of heat.

    However, metal pie pans can have their own advantages. Metal can heat up quickly, which tends to result in an especially crispy and flaky crust. It will also have a faster cool-down time, which is useful if you are in a hurry.

    Also, metal pie pans can safely be used in the broiler. The United States Department of Agriculture has warned againstusing glassware such as Pyrex in the broiler.

    Thats because the glass can sometimes shatter from the sudden shift in temperature.

    You can also read the post 3 Types Of Pie Pans To Know for more details on the differences between the main three materials that are used for pie pans.

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    Why Trust Simply Recipes

    Karen Resta is a New York-based writer specializing in food culture and history, cooking, pastries, and restaurants. A former executive chef who started out as a pastry chef, she now travels the globe writing about and photographing the best authentic food and pastries. She admittedly likes cake better than pie, but believes pie is more challenging to make perfectly. Karen is passionate about finding quality kitchen tools within your given budget, and that knowing how to use them makes all the difference. She curated this list with that in mind.

    Other Pie Plates I Tested

    Cuisinart AMB

    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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