Making Sense Of Pie Pan Sizes
Can you identify the most common pie pan called for in recipes in the picture?
I had a chat recently with Kate McDermott, author of the highly celebrated and best-selling cookbook, Art of the Pie, about the bewildering variation in pie pans or pie plates. Kate said Why dont you write a blog about it? So I did. And here it is.
What you see in the photo is all the 9 pie plates I own, accumulated over decades of baking. They range in size from 8 inches to 10 inches in diameterthats the measurement across the opening at the top of the pie plate. By far, the most commonly called for pie plate is the 9-inch size, preferably made of ovenproof glass .
In the bottom left sits a 9 1/2 inch deep-dish rimless pie plate and to its right is an actual 10-inch pie plate with a 10-inch opening. Resting on top of the rimless deep-dish pie plate is its sister, a 9 1/2 inch rimmed deep-dish plate. So which would you use if a recipe called for a 9-inch deep-dish pie pan? Its a roll of the dice, and it shouldnt be. Youll have to base your choice on the quantity of the pie filling and if the recipe said to make a fluted edge. No rim to the pan, then no fluted edge. A high fluted edge can often compensate for an undersized pie plate.
Why do I have a glass 10-inch pie plate? I bought it many years ago to bake a crème brûlée recipe that said to use an 11-inch pie plate! Go figure.
Happy Baking!
How To Choose Between A Glass Ceramic Or Metal Plate
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.
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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Emile Henri Artisan Ruffle Pie Dish Reviewed
Emile Henri is a French brand that has been known for their ceramic bakeware since the 1850s. Their products usually have a distinct look and come in array of bright colors, thanks to the shiny glazes that they use to finish their pieces. Their Artisan Ruffle Pie Dish, which is available at Williams Sonoma, caught my eye recently and I decided that I had to add it to my pie plate collection before the fall baking season got in to full swing this year.
The pan has a deep, ruffled edge that has a lot more movement to it than most pie pans. To be honest, my on concern about the pan was I wasnt sure how that ruffled edge would work once I tried to lay a pie crust in it. You cant fold over the edge of the pie crust to create a rolled or fluted edge the way you can with a regular pie plate. If you do, the finished crust will be very thick around the edges. The best solution is to simply cut the excess crust at the edge of the pie plate. You dont need to create a ruffle because there is already one there, and the pie will look perfect without any fussing from your end. I found that this edge really streamlined the pie-making process and gave the pies a great look.
Emile Henry Artisan Deep Ruffled Pie Dish
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Emile Henry Ruffled Pie Dish Review
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What if I instructed you that Ive discovered a pie dish thats so lovely, itll make even your ugliest creations worthy of Instagram? Youd have an interest, proper? Properly, Ive!
Its Emile Henrys timeless Ruffled Pie Dish a 10-inch ceramic magnificence from a model that has been making incredible bakeware since 1850. Though my crust-making expertise depart a lot to be desired in the way in which of aesthetics, something I carry to the desk on this dish appears unbelievable.
The ruffled edges assist me reduce constant, well-portioned slices of hen pot pie, quiche, key lime pie, pumpkin pie, apple pie something goes! Ive additionally used mine for scalloped potatoes and a vegetable frittata, and to bake mac and cheese. I feel I even served salad in it as soon as. That is an all-around vessel for positive, so if that you must justify the acquisition both to your self or maybe to a partner who might ask in the event you actually need a elaborate pie dish proper now nicely, there you go.
Another last thought to persuade you: Fall is right here and meaning its the Official Baking Season. Pie in some type scorching, chilly, candy, savory might be in your autumnal menu, so that youll positively want one thing elegant for baking and serving. My work right here is finished.
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A Note About Types Of Pie Dishes
There are three main categories of pie dishes on the market today: glass, ceramic, and metal. In this test, I set out to find the best all-purpose dish for all of your pie needs. All three materials have benefits, but versatility was the name of the game here.
Glasss main draw is that you can easily monitor the bottom and sides of the pie as it is baking. Metal pans conduct heat exceptionally well and are generally thinner than glass and ceramic making them champs in the browning department. Metal pans can also be safely be transferred from the fridge or freezer to the oven with no risk of shattering like some glass and ceramic models, although thin metal dishes can warp. Ceramic dishes are beautiful and well insulated, making them a top choice for custard pies with delicate fillings, and they excel in the presentation department. They also tend to be a bit deeper than standard glass and metal dishes which can be helpful for some recipes, but not so much with others.
To find the best, I gathered eight, 9-inch pie dishes: two metal, three glass, and three ceramic and put them through their paces by baking a blueberry pie and a Key lime pie. Rest assured, there will be no soggy bottoms on my watch.
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Also Great: Emile Henry 9
Though its pricier than other models, the Emile Henry 9-Inch Pie Dish is a worthwhile investment for anyone who wants a deep, attractive dish for serving pies. It has ranked among our top picks since we first wrote this guide in 2013, and in all our tests it has consistently browned crusts and cooked fillings more evenly than other ceramic plates. The Emile Henry is safe to transfer from freezer to oven, and its also the only one of our picks thats broiler safe, which is an advantage when you want to brown the top of a meringue pie. Plus, its prettier than a glass plate and available in several colors.
All the pies we baked in the Emile Henry dish came out beautifully. Its blind-baked crusts were well browned on the bottom, whereas other, thicker, heavier ceramic plates turned out paler crusts. Our pumpkin pie set perfectly, and our peach pie emerged golden and crisp from top to bottom. Although pies took a few minutes longer to bake in the Emile Henry dish than in the OXO and Pyrex plates, they were still done within the guidelines of the recipe. Thicker ceramic plates, such as the USA Pan Pie Stone, took as much as 20 minutes longer to bake and still left our pies with a soggy bottom.
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Emile Henry French Ceramic Ruffled Pie Dish
Inspired by vintage French bakeware, Emile Henrys pie dish is shaped from Burgundian clay, which absorbs, distributes and retains heat evenly, so pie
10 1/2 diam., 2 1/2 high.1 1/4-qt. cap.Made in France.Additional InformationTen-year limited warranty.Made in France.
UseMicrowave-safe freezer, broiler and oven safe to 520°F.CareDishwasher-safe.Never use abrasive cleaning products or scouring pads.
We offer four types of delivery determined by the products in your or
Inspired by vintage French bakeware, Emile Henrys pie dish is shaped from Burgundian clay, which absorbs, distributes and retains heat evenly, so pies bake and brown to perfection. The graceful ruffled edge on the dish is based on a century-old ceramists techniqueupdated to simplify cutting and removing a slice.
- Burgundian clay heats evenly for gentle, uniform baking and browning.
- Ceramic retains heat exceptionally well, so its ideal for keeping foods warm at the table.
- Ruffled edge modelled after the companys handcrafted classics from the early 1900s.
- Vibrant exterior for a beautiful oven-to-table presentation.
- Durable, hand-applied glaze will not chip, crack or craze over time.
- Will not absorb odours or flavours.
- Microwave-safe oven, freezer, broiler and dishwasher-safe.
- Handcrafted in France.
- 10 1/2 diam., 2 1/2 high.
- 1 1/4-qt. cap.
- Microwave-safe freezer, broiler and oven safe to 520°F.
Other Pie Dishes We Tested
The ceramic Le Creuset Heritage Pie Dish is both beautiful and functional. Even if you start with ready-made dough and filling, itll deliver a pie with a crisp crust that you can proudly bring to the table. As the Le Creuset can withstand temps up to 500°F, you can use it to brown off a streusel-topped fruit pie. Theres a bit of room to hold it under the rim but for a really good grip, grab it along the sides. While this dish is only 8 ¼-inches wide, its 2-inches deep so it can accommodate five cups or the recipe on the back of Libbys canned pumpkin. Like all ceramicware, its heavy but microwave and dishwasher safe. Choose from a full array of the brands colors from the classic flame to trendy matte sugar pink.
Pros
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Pretty Pie Crust: Emile Henry Artisan Ruffled Pie Dish
This time of year, our thoughts invariably turn to pie. Yes, pie is traditionally a summer thing, with all those berries, apples, and pears coming into season. But we jump into pies as soon as rhubarb hits the markets, and theres something about a pie cooling on the windowsill in the fresh, new spring sunshine. And if youre making pies, then you want a pretty crust. Thats where this gorgeous pie pan from Emile Henry comes in.
We think this pie dish is just gorgeous. Its dramatic and ruffled in just such a way as to make a pie crust effortlessly beautiful. A pie dish like this is a novice pie bakers best friend.
Yes, some of us dont care about a pies looks at all, as long as it tastes good. But we love to crimp our pie crusts into a crisp shape, especially since its spring and the sun is shining, and everything feels like it should be gleaming and pretty. So were all gaga over this pie dish right now cant you picture a lovely Shaker lemon pie bubbling away inside?
Emile Henry 104 Ruffled Pie Dish
Inspired by vintage French bakeware, the graceful ruffled edge on the Emile Henry Ruffled Pie Dish simplifies cutting and removing a tidy portion. The dish is shaped from Burgundian clay, which absorbs, distributes and retains heat evenly, ensuring a pie that bakes slowly and uniformly to perfection. The beauty and performance elevates pie baking from ordinary to extraordinary resulting in a feast for both the eyes and the palate.
- Made in France since 1850. Made of all Natural Materials. High-fired Burgundy clay using Emile Henrys HR technology
- Superior heat retention. Burgundy Clay has superior even-heat diffusion and heat retention properties it keeps food hot on the table longer.
- Resistant against temperature change. For use in the oven up to 500 Degrees F. Oven, broiler, and microwave safe: Can go directly from freezer or refrigerator, to a hot oven, to table.
- Durable and scratch resistant. Extremely hard glaze does not scratch and does not craze. Durable for everyday use.
- Highly resistant glaze. Ideal in the kitchen for making delicious meals and desserts.
- Easy to clean. Dishwasher Safe or hand wash with soap and water.
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