Pyrex Pie Dish 9 Inch

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.

The Best Budget Pie Plate: Pyrex 9

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.

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.

Read Also: Deep Dish Glass Pie Pan

Pyrex Easy Grab Glass 95 Inch Pie Plate

Pyrex glass can be used for storage, baking, serving, cooking and microwaving. Pyrex glass storage items are ideal for refrigerator and freezer storage or taking items on the go. Glass vessels are microwave, dishwasher, freezer and oven safe. Plastic lids are BPA free and top-rack dishwasher safe.

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Pyrex – Glass Pie Plates – 3 Pack

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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!

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.

Recommended Reading: Betty Crocker Chicken Pot Pie

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Pyrex Easy Grab Pie Plate 24cm

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Reviews For Pyrex Bakeware 9

Tempered Glass Pie Plates Are Superior To Pricey Stoneware Ones For Baking Pies

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My neighbors have been calling it the Summer of Pie. As I’ve researched flaky crusts , the ins and outs of tapioca starch in cherry pie, and how to use frozen fruit to amp up the flavor of a classic blueberry pie, I’ve given away approximately 36 fruit pieseach missing a single slice. For, uh, you know. Science.

The earliest rounds of testing were done in my own cheap-o glass pans, but eventually friends and family just started donating their collections to the cause. Beautiful stoneware, lightweight aluminum, painted ceramic, you name it. And, while each turned out a gorgeous pie, not all produced an equally crispy crust.

Very early on, I discovered that thick ceramic and stoneware turned out pale and greasy crust, even though my pies are baked for about 75 minutes at 400°F. Not that it was much of a mystery because these heavy materials conduct heat so slowly, the bottom crust bakes more slowly, too. As a result, the flaky butter oozes out of place and never truly cooks through, resulting in a bottom crust that’s dense and soft rather than layered and crisp.

My personal choice for pie has always been tempered glass, because it’s cheap but sturdy, and nonreactive to boot. Since glass conducts heat more quickly than stone, the butter melts more quickly, too, releasing steam to preserve the dough’s flaky layers and turning out a crust that’s golden and crisp overall.

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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.

The Best Pie Plate Overall: Williams Sonoma Goldtouch Nonstick Pie Dish

This sturdy metal dish performed exceptionally well in both tests. The pies baked evenly to a perfect golden brown color and the slices were easy to remove when cool. This dish especially excelled in the berry pie test, and produced the most evenly baked and crisp crust of the bunch. Williams Sonomas site claims that the Goldtouch ceramic based coating is more durable than other non-stick surfaces. However, they do recommend using wooden or silicone tools with the dish. When I used metal tools they scratched the surface of the plate, but in the short-term the scratches didnt seem to have any negative effect on the utility of the dish. Pies still baked up golden and tasty, and the slices were easy to remove from the pan without leaving any residue behind.

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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.

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.

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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.