Emile Henry Modern Classics 9 Pie Dish Sugar
Emile Henry created its first Pie Dish for the American market 25 years ago and was awarded a design patent for the fluted shape which is renowned world-wide. A perfect homemade pie needs to be cooked slowly and evenly without drying out and the secret to a flawless pie is our HR ceramic®. The beauty and performance of Emile Henry’s pie dish elevates pie baking from ordinary to extraordinary as it insulates and evenly distributes heat during baking. The result – a feast for both the eyes and the palate. Great for baking classic apple pie, key lime tart, or savory quiches and potpies. Bring a piece of iconic French bakeware into your kitchen with an Emile Henry Pie Dish.
Resistance Against Mechanical Shocks: During everyday use, there are many opportunities to bang a dish or a set of plates. Particularly resistant to shocks, our ceramic is even used in restaurants!
Resistance Against Temperature Changes: A dish or stewpot should be able to withstand wide variations in temperature. Our ceramics allow our products to be taken directly from the freezer to the hot oven .
Resistance Against Fading Colors: Heat, the dishwasher or sharp instruments will all have an aging effect on a product. Our glazes are particularly resistant to the dishwasher and the most aggressive of detergents.
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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.
Who Should Get This
If you like to bake pies even just once or twice a year, having a pie plate in your kitchen is worth it. Sure, you have ways to get around using onemaking a slab pie or galette on a baking sheet, for instance, or just using a disposable aluminum tin. But you cant make things like deep-dish fruit pies or towering lemon meringue pies on a baking sheet. And although a disposable tin can bake evenly, its flimsy and small, and it doesnt look so nice on the table. Plus, a good pie plate can come in handy for more than just sweets: If the dish is deep enough, you can use it to make things like frittatas and pot pies. You can also use it for recipes associated with specialty tart or springform pans, such as quiche and cheesecake.
If you have a pie plate you like, one that is durable and has served you well, keep it. But if you cant seem to achieve golden crusts or evenly cooked filling, you may want to upgrade to a better plate. A high-quality pie plate can survive many years of use, so whether youre an experienced baker or an occasional one, a good plate is worth the investment .
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What To Look For When Choosing A Pie Dish
A good pie dish should conduct heat evenly.
While you may already have a beautiful, vintage-looking pie dish that you inherited from your grandma, older dishes may contain lead. Avoid using old pie dishes when possible. If you’re uncertain, you can get a home lead test kit to find out.
While researching pie dishes, I found that many professional bakers recommend glass dishes. The benefits are clear: Glass dishes allows bakers to see through to the bottom of the pie to determine whether the crust has reached their desired browning level. However, reports of Pyrex bakeware shattering have made them less popular in recent years. The shattering is due to Pyrex changing one of the key materials from borosilicate to soda-lime glass, which is much weaker. For this reason, we suggest that you choose ceramic over glass bakeware. Find more pie dish recommendations in our roundup of the best on the market.
Why We Love The Emile Henry Pie Dish
Our favorite pie dish, the Emile Henry, baked beautiful pies in our testing.
This ceramic plate from Emile Henry cinched the top spot in our roundup after earning high marks for form and function. The classic, glazed ceramic exterior of the pan hints at the durability and even performance we found during testing. It baked the flakiest pumpkin pie crust of the bunch and a perfectly tender graham cracker cheesecake pie base. In the apple pie test, it helped evenly brown both the top and bottom crusts.
Our tester had had nothing but praise about the dish, writing, “It bakes up beautiful pies of all types and can double as a casserole dish for scalloped potatoes and candied sweets. The 9-by-2 inch dish is able to hold almost two quarts of filling or savory dishes like mac and cheese.
Coincidentally, this is also the pie dish Ive been using since I started mixing my own dough. Ive made a peach pie with whipped cream, pumpkin pies with scorched meringue, and broccoli cheddar quiche in this pie dish.
This gorgeous pie dish can make beautiful desserts.
Aside from its performance, this pie plate is also one of the most beautiful plates Ive used. Made in France, the glazed Burgundy clay pie dish is offered in Rouge , Sugar , Twilight , Leaves , and Spring . I cant tell you how many compliments Ive received when presenting my pie within it.
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Our Pick: Oxo Good Grips Glass 9 Pie Plate With Lid
*At the time of publishing, the price was $13.
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.
This pie plate comes with OXOs Better Guarantee, meaning OXO will replace it if it breaks under normal use due to any defects, and weve always found OXOs customer service to be very good. Well also continue to long-term test this plate to see how it performs over time.
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.
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To Our Valued Customers
We regret that due to technical challenges caused by new regulations in Europe, we can for the time being no longer accept orders from the European Union. If you reside in the UK you can continue to order from our UK websites or shop from our locations and partners. Visit West Elm at www.westelm.co.uk and Pottery Barn Kids at www.potterybarnkids.co.uk.
Matters of consumer privacy and rights are paramount to our brands and we will continue to work diligently to make our products available to you. The pace of global regulations is hard to predict, but we have the ultimate goal of being able to offer our products everywhere.
We share your disappointment and greatly appreciate your understanding. Thank you for your patronage.
Flaws But Not Dealbreakers
Although borosilicate glass is more resistant to thermal shock than tempered glass, with extreme-enough temperature changes it can still break. To understand more, we’ve written a blog on how and why this happens. Also, the OXO dish will almost certainly break if you drop it from a counter onto a hard floorsomething that a tempered-glass plate like the Pyrex could survive. We recommend using any glass bakeware with care read our tips in the Care and maintenance section of this guide.
We discovered that this plate was a little too big for a store-bought crustshaping a fluted edge was a bit of a stretch. If you primarily use pre-made crusts, youll find that the Pyrex 9 Glass Pie Plate is a much better fit.
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Why You Should Trust Us
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.
This Fluted Pie Dish Will Make Your Store
Pie season is almost upon us. From pumpkin to pecan and apple to sweet potato, pies are arguably the finest desserts the holiday has to offer. Forget the cakes and cocktails, if it doesn’t have a crust, I’m not here for it. But, when it comes to making that crust, well, I’m team store-bought and I’ve found nothing dresses up the must-have convenience item like an Emile Henry Modern Classics Fluted Pie Dish.
You can ditch the braided options and fork-tine imprints, when you’ve got an Emile Henry Fluted Pie Dish you’re already a step ahead. Not only is it prettyand a bona fide time saver due to the built-in wavy designbut it also has a few fringe benefits that have quickly made it my favorite pie dish both for prepping and creating a centerpiece-worthy dessert for my holiday table.
I’ve found one of the most important things about a good pie dish is finding one that conducts heat evenly. Emile Henry’s features Burgundy clay, a material that is safe for the broiler, microwave, and oven up to 500°F, meaning it’s a dream for leftovers , going from the oven one day to the microwave the next. It’s a 9-inch pie dish, but it has a deep, 1.7-quart capacity. You could certainly adjust the amount of filling you prepare to fill the dish, but I prefer to use recipes that call for a standard 9-inch dish, which means I avoid messy spillovers.
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How We Tested
Weve tested 19 different pie plates since 2013, including nine new ones for our 2019 update. Though the specifics have varied slightly over the years , weve largely conducted the same set of tests each time.
For our 2019 tests, we did all our baking in one of two identical ovens, each outfitted with an oven thermometer to confirm that it reached the correct temperature. We started by blind baking a store-bought, frozen pie crust in each pie plate. Since mass-produced crusts are more consistent than any homemade dough, this test allowed us to quickly judge how evenly each plate distributed heat. We chilled the crusts in the pan before baking, pierced them with a fork, and weighed them down with dried beans to prevent the sides from slumping or the bottom from puffing. After baking, we popped each crust out of the pan to see how evenly it had browned on the bottom.
We then performed the same blind baking test with homemade, all-butter pie dough to learn how evenly each dish could bake a more finicky, less consistent dough.
To determine how each plate handled a custard filling, which requires a gentle distribution of heat to prevent the delicate custard from curdling or cracking, we prepared a pumpkin pie using homemade crust and the classic Libbys recipe from the can. We noted whether the pies baked within the time the recipe specified, we checked the bottom of each for undercooked spots, and we tasted the results.