Pyrex Pie Dish With Lid

Years Of Pyrex + Lemon Meringue Pie

Sponsored by World KitchenWe are passionate about family baking, and preparing tasty treats and desserts for our family and friends. One of our favourite iconic brands, Pyrex, is celebrating its 100 year anniversary this year it has been part of Australian kitchens and kitchens around the world for decades. I remember Pyrex was part of our family mealtimes growing up. My Mum still has a few vintage Pyrex pieces she was given as wedding gifts, as well as a few pieces from my Grandmothers kitchen. I wish we had kept more they are real collectors items these days.

Vintage Pyrex circa 1960

Did you know that Pyrex strengthened glass was originally used as lantern globes on railways? A railway engineers wife used the same heat resistant glass to bake a cake and an iconic brand was born. There has been 65 million pieces of Pyrex sold in Australia to date. We use a lot of Pyrex products in our home they are so practical and hard wearing. They can go from the stove top or oven, to the table, and then straight into the dishwasher perfect for time poor Mums. We especially love the mixing bowls, measuring jugs, and casserole dishes. In our busy family, we usually have a few of the plastic lid casserole dishes in the freezer filled with casseroles, ready for a quick microwave meal before the teens head out to work.

The Pyrex Pie Dish is nice and deep and resulted in evenly browned pastry in the pie base.

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Pyrex Portables Pie Carrier with 9-Inch Pie Plate

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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.

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Delivery Of Small Items

Allow up to 15 working days for delivery. Small items cost $7 and gift cards $2. Rural delivery and goods that are dangerous to transport such as fragrances and Sodastream Gas Refills may take longer. You only pay the delivery fee for the largest item in your cart. The full delivery cost will be displayed at checkout.

Pyrex Was Made To Withstand High Heat And Won’t Ever Shatterso Can Pyrex Go In The Oven

I started using Pyrex glassware before 1998, so I consider the products to be almost miraculously heat-resistant. Back then, you could safely take a dish from one temperature extreme to anotherrefrigerator to freezer to ovenwithout having to worry about glassware shattering from the change in temperature.

It was a thing of beauty for any home cook who likes to prepare a family-favorite 13×9 casserole on Sunday night, and pop it right in the refrigerator for a weeknight meal.

But what many folks dont know is that somewhere along the line, things changed, and Pyrex glassware is no longer thermal shock-resistant. If used improperly, the dish can shatter into hundreds of tiny pieces inside your ovenleaving you with a potentially harmful mess. Heres what you need to know:

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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.

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

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.

What Happens If Pyrex Baking Dish Deep Glass 26 Qt With Lid Is Out Of Stock And I Need To Give Specific Instructions

• Find Best Match: By default, your shopper will use their best judgement to pick a replacement for your item.
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• Don’t Replace: For items you’d rather not replace, choose “Don’t replace” to get a refund if the item is out of stock.

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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.

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.

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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!

Pyrex Pie Plate Portable

• Portable pie plate makes transporting to potlucks and picnics easy
• 9-Inch glass pie plate with durable, BPA-free plastic cover and base
• Easy-to-lock lid securely fastens to base multiple handles on top or bottom
• Glass is pre-heated oven-, microwave-, fridge-, freezer-, and dishwasher-safe
• Made in USA 2-year limited warranty

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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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