The Best Pie Plate

The Haeger Natural Stone Deep Pie Dish ($18 to $25, depending on where you purchase it) is the best pie plate for pies of all kinds. This heavy stoneware plate conducts heat slowly and uniformly, creating perfectly browned, crisp crusts and evenly cooked fillings. In our testing, it baked a variety of pies on par with an industry favorite nearly twice as expensive. It’s also a pretty dish, with ruffled edges that will help even novice bakers make a perfectly fluted edge every time.

If you’re looking for a shallower, less expensive plate, we recommend the Pyrex Bakeware 9 Inch Pie Plate ($8). At first, we thought this would be our first choice, because glass pans are a favorite of many professional and home bakers due to the fact that you can see the crust as it browns. However, Pyrex changed their glass formula from virtually shatterproof borosilicate to tempered soda lime sometime in the past few decades. As a result, a small percentage of this bakeware has been exploding in people’s ovens (and even on countertops), raising concerns about baking in glass. We didn’t encounter any problems in our own testing, yet because of the minor (but real) safety issues, we can’t recommend this pan for everyone.1

I came to these conclusions after 12 hours of research, interviewing three bakers (including two pie making instructors), polling members of the American Pie Council and spending many more hours in my kitchen making blind-baked crusts, apple pies and quiches in four top-rated pans.

Who should buy a pie plate?

If you like to make pie—even just once a year—it’s worth having a pie plate on hand.
If you like to make pie—even just once a year—it’s worth having a pie plate on hand.

Of course, you can always buy those flimsy supermarket tins for the occasional pie, but these pans won’t cook your pies as evenly, they can be a hassle to work with and they’re not as pretty if you’re planning to present them on the table.

Despite the fact that the majority of pie plates probably sit in a cupboard until Thanksgiving, they can come in handy year-round—and for more than just sweets. If the pan is deep enough, you can make things like frittatas and pot pies. You can also make dishes associated with other specialty tart or springform pans, such as quiche and cheesecake.

Maybe you’re already a confirmed pie baker and need no convincing. But if you only have a metal pan in your arsenal, you might want to consider investing in a glass or stoneware one that will cook more evenly.

What makes a kick-ass pie plate?

Rims All PlatesA pie pan is simply a round baking dish with slightly sloped sides and a rim to make a nice “fluted” edge—that ripply crust we all recognize on a perfect pie. In recent years, manufacturers have introduced new features such as mesh bottoms and special crust protectors. In my research, I’ve found that simpler pie pans usually win out in reviews. But simple things are often difficult to evaluate because there’s only so many points of differentiation.

For a rundown on the basics of pie plates, I reached out to three experts. Kate McDermott is a Seattle-based pie making teacher who’s been featured in the New York Times and makes it a practice to bake a pie a day. Because she works with hundreds of students who bring their own pie plates to class, she knows a lot about what’s available. Sarah Carey, the editor of Everyday Food, has done a lot of pie baking and recipe development both for that magazine and as the former deputy food editor at Martha Stewart Living. Ken Haedrich has written several cookbooks on pie baking and runs the website The Pie Academy.

…the plate needs to conduct heat slowly and evenly, and a simple glass or ceramic/stoneware pan will do this best.
The ideal pie plate will produce beautifully browned, crisp crusts and evenly cook a variety of fillings. To do all of this, the plate needs to conduct heat slowly and evenly, and a simple glass or ceramic/stoneware pan will do this best.  In her home baking classes, McDermott has observed that thin CorningWare and Pyrex pans tend to cook faster than thicker stoneware or ceramic pans. She says to assess the size of the pan and know that a thicker plate will need more bake time. Metal pans can be a great choice for cooking fruit pies, but won’t do as nice a job at custard-based pies like quiche. Because it conducts heat very efficiently, a metal pan tends to overbrown (i.e. burn) the crust before the filling is done cooking. Glass and stoneware are actually poor heat conductors, so they cook more slowly, which is great for browning the crust while evenly cooking the filling. (Metal plates, however, are more durable, and if you want one, see our recommendations in “The Competition” section, below.)

Measurements matter as well. Although pie pans range in size from 8 inches to about 10 ½  inches, a 9 inch pan seems to be the standard in most cookbook recipes. (That pan measurement should be taken between the inside rims.) A small rim around the edge of the pie plate makes it easier to flute the edge of the pie. Cook’s Country says that rim should be about ½ inch. Some newer plates come with a rippled rim, so you essentially have a blueprint or guide for making a fluted edge with the pastry dough. Kate McDermott thinks this can be helpful. “I think, for a novice baker, if you want to look like a million bucks, get one of those pans with deep fluting on it,” she says.

Whether you prefer a shallow or deep-dish pan may come down to preference. For example, McDermott currently likes her deep-dish Emile Henry for fruit pies because she can cut tall, thin slices packed with fruit, sandwiched with minimal crust.  However, if you’re a fan of icebox pies (such as lemon meringue) you might want a shallower pan that allows for a thin layer of filling and heaps of pillowy meringue on top.

We think a pie pan should be a buy-it-for-life item. The beauty of this category, though, is even really nice pie pans aren’t all that expensive. You can get a pie pan that will last a long time for as little as $8. Even “expensive” ones won’t cost more than $40.

More than other kitchen equipment, the aesthetics of a pie pan are important for the home baker. You want a pan that performs well, but you want something that’s also beautiful to present on the table, whether for holiday gatherings or summer potlucks. Many professional bakers (and some home bakers) are perfectly happy with a $8 Pyrex dish, because it will reliably bake great crusts and can last a long time if treated well. However, those who want a ceramic or stoneware pan that has a little more color or personality should expect to spend between $20 and $35.

A wide variety of companies make pie pans. Some of the most popular higher-end pans include ceramic ones made by Le Creuset and Emile Henry. Popular budget-friendly options include metal pans by Chicago Metallics and glass and glass laminate pans by CorningWare and Pyrex.

This leads me to address the Pyrex conundrum. As I mentioned, bakers love making pies in glass pans because they can see the crust browning. These pans are cheap and durable, and they have been a favorite of pie makers for generations. Most professional bakers and avid home bakers seem to have at least one of these in their collection. But that small chance of explosive shattering is significant enough to warrant thinking twice before buying.

In recent years, there have been multiple reports of Pyrex pans exploding in moderately heated ovens, and even out of the oven. In 2011, Consumer Reports published an extensive story on this that raised the alarm for many people. The issue can be traced to Pyrex’s decision to switch from more heat-resistant borosilicate glass to tempered soda lime. It’s still heat resistant, but it’s less so than borosilicate. Again, this isn’t an issue for the vast majority of people, but if it worries you, it’s worth looking into other options.1

How we picked

After some initial research, we opted not to include metal pans in our testing, because they’re not as versatile as glass or ceramic ones.
After some initial research, we opted not to include metal pans in our testing, because they’re not as versatile as glass or ceramic ones. In multiple reviews, we found Pyrex and other glass pans to be the overwhelming favorite of both pro and amateur pie makers. However, with even the risk of one of these pans shattering as slim as it is, we decided to focus on stoneware and ceramic plates because it’s not worth risking it if you can get the same results from something else. (We still tested a Pyrex glass pan to have a point of comparison.)

As a starting point, I consulted the only good reviews I found of pie plates, which came by the way of Cook’s Country and Good Housekeeping. The Cook’s Country review only looked at one ceramic pan (the Rose Levy Beranbaum) and the Good Housekeeping review seemed dated, as many of the plates they featured are currently unavailable or discontinued. Because of this, I looked more closely at user reviews on Amazon and other retailer sites and took the advice of my experts.

I also asked the American Pie Council to query their Facebook members about what they like to use. They overwhelmingly preferred either Pyrex or stoneware (there was a general preference for Emile Henry plates). Kate McDermott posted the same question to her pie-loving Facebook group, Pie Nation. “The vast majority of bakers said they liked their Pyrex pans because they could see the bottom,” said McDermott. “Limeware was not a favorite, though; old Pyrex was. Next were one-off pottery pans that were handcrafted and Le Creuset and Emile Henry.”

Based on this research, we narrowed the pans I wanted to test to four: the Emile Henry 9-inch Pie Plate (about $34); the Rose Levy Beranbaum Perfect Pie Plate ($22), a newer plate developed by the author of books like The Pie and Pastry Bible; a dark horse, the Haeger Natural Stone Deep Pie Dish ($25), which looks almost exactly like the Emile Henry plate, except it has an unglazed interior; and the classic and well-loved Pyrex Bakeware 9-Inch Pie Plate ($8).

How we tested

Similar to Cook’s Country, we wanted a pie plate that was versatile enough to bake a variety of pies. We modeled our testing after theirs, blind-baking pie crusts and making double-crust apple pies and quiches. As a final test, we baked a graham cracker crust in our front-running plate to make sure it didn’t slump, crack or crumble.

Crust bottoms (clockwise from top) Haeger, Emile Henry, Pyrex Rose, and Levy.

Crust bottoms (clockwise from top) Haeger, Emile Henry, Pyrex Rose and Levy.

We looked to see whether the plates browned the crust of the pies evenly on the bottom and sides. We also wanted to see if the plates cooked the pie filling evenly. For the quiche, we looked to see that the pan cooked the center of the filling without overcooking the edges. If the pans had ruffled rimes, we noted how easy it was to make fluting. We also noted if baked-on fruit juices or egg were difficult to wash from the pan.

Most bakers like to chill their dough, in the pan, before putting it in the oven (this helps reduce shrinkage, and keeping everything cold results in a flakier crust). We tested whether the pans could go from the freezer for 15 to 20 minutes (or the refrigerator for an hour) directly into the preheated oven. Even though this goes against manufacturers’ instructions, it’s a crucial step in successful pie baking. To reduce the risk of the plates cracking or shattering, we placed each chilled pan on a room-temperature sheet pan before placing into the preheated oven.

For consistency, we baked each pie individually on the same rack, to make sure they were all exposed to the same heat. Like Cook’s Country, we tested using pre-made dough. However, we found all the pre-made doughs difficult to make really pretty fluting with and inferior overall, so we eventually switched over to the homemade variety.

In the end I ended up baking 8 pies and 5 more crusts alone.

Our pick

Haeger Natural Stone Interior 2We found that the Haeger Natural Stone Deep Pie Dish (~$25) did everything we needed it to at nearly half the price of the Emile Henry, without any of the shattering risks of Pyrex, and with more even baking than other competitors, like the Rose Levy Beranbaum plate.

In each test, the Haeger produced beautiful crusts that were evenly browned on the bottom and sides.
In our testing, there wasn’t much difference between the four plates in how they baked the fillings. The quiches came out with the egg filling evenly baked at the edges and in the center, and the apple fill in the pies was pleasantly soft. However, the difference between the four plates came down to their crusts. In each test, the Haeger produced beautiful crusts that were evenly browned on the bottom and sides. The Haeger is a bit heavier than the Emile Henry and tended to brown the crusts more slowly, but it did so very evenly. If you wanted a really dark crust, you’d need to leave the Haeger in the oven longer than the other plates. The Pyrex and Emile Henry plates also baked evenly browned crusts, but tended to toast the crusts a few shades darker than the Haeger. While that isn’t a bad thing, you have the option of a lighter crust with the Haeger. We found that the Rose Levy Beranbaum plate didn’t brown as evenly as the other three.

Haeger Even Crust Bottom Apple PieAt first, we had reservations about the Haeger’s unglazed stoneware interior. According to the manufacturer, this interior will season over time, absorbing fat and oil, and essentially become nonstick. We were curious whether crusts would stick to the unseasoned surface and if, once seasoned, the finish would be tedious to clean (like cast iron). We didn’t need to worry on either point. In each test, the pie crust released effortlessly from the pan, which also happened to clean up easily.  You can wash the pan with soap and even in the dishwasher.

The Haeger doesn’t come with a great warranty—only a 90-day manufacturer’s warranty. However, I found their customer service responsive. I called, anonymously, saying my pan had a crack in it and the company FedEx’d me a replacement in three days. When I called Emile Henry (which has a 3 year warranty) with the same complaint, I was linked to a voicemail, and, as of press time, hadn’t heard back from them.

I did not find other editorial reviews of the Haeger. However, it gets high Amazon user reviews (4.9 stars out of 5). I also read good reviews about this plate on Chefs Catalogue. Many reviewers compare it to Emile Henry pie pans and other French ceramic plates. For the price, this is a great deal. If you needed to snag two plates—say, to make pumpkin and pecan pies for Thanksgiving—you could pick up two for almost the same price as one Emile Henry.

For risk takers

Also Great
The safety issues with using soda lime glass for baking are the only thing keeping us from recommending this plate as our top pick.
If it weren’t for the safety issues involved with baking in soda lime glass, we would have chosen the  Pyrex Bakeware 9-inch Pie Plate ($8) as our top pick. Not only is it a bargain, but in many ways it’s the perfect plate. It bakes very evenly, and because this pan allows you to see the crust browning, it takes all the nerve-wracking guess work out of making the perfect pie. We also like that it doesn’t have a wavy edge, which allows you to do whatever kind of fluting you like.

Pyrex Crust Apple Pie See Through BottomThis dish has been Cook’s Country’s favorite for a decade. TheKitchn recommends it, and it’s a best-selling plate on Amazon.

As I mentioned before, the actual percentage of Pyrex pans exploding in the oven is actually pretty minimal, particularly if you use your pan according to the manufacturer’s instructions. Except for one instance, the experts I spoke with haven’t had any issues with baking in Pyrex. “I always use glass plates and have never had a problem,” said Sarah Carey. She bakes her pies at 375°F.

We did find the Pyrex a little tougher to clean than the Haeger. Even after just three tours through the oven, I found it hard to scrub of the brown spots that formed on the bottom of the Pyrex.

Because the Haeger Natural Stone Deep Pie Dish bakes just as evenly as the Pyrex without the risk of shattering in the oven, we think it’s a better choice for most people. But if you don’t mind the minimal safety issues, we think the Pyrex makes beautiful pies at a bargain.

Bring on the color!

Also Great
Though the Haegar is heavier and feels more durable, the Emile Henry bakes almost exactly the same. So you're safe to buy this if you're okay with spending more for a variety of colors.
We prefer the  Haeger Natural Stone Deep Pie Dish for its overall value, but we can’t ignore that countless pie makers love their Emile Henry plates. The Emile Henry 9-inch Pie Plate (about $34) gets tons of great reviews (from Good Housekeeping, TheKitchn and Chow). I found dozens of positive mentions about this plate on Chowhound and Food52 threads and from members of The American Pie Council.

Emile Henry plates are almost identical in shape and design to the Haeger plate, except they’re a few ounces lighter, are glazed on the interior and come in a wider range of colors. Where the Haeger plates are made in the U.S., Emile Henry makes all of their pottery in France.

What you’re really paying extra for here is a prettier color palette.

Where the Haeger only comes in blue and white (as well as paprika, if you purchase at Macy’s) the Emile Henry can be had in deliciously French sounding hues, like Figue, Citron, and Nougat.

Emile Henry plates also come with a longer, albeit less responsive, warranty—ranging from 3 years to 10 years, depending on where you buy them.

In our testing, we found the Haeger Natural Stone Deep Pie Dish and Emile Henry plates baked almost exactly the same. We liked how the Haeger is a little heavier and feels a little more durable. And, of course, we like the Haeger’s cheaper price tag. But if you want a wider range of colors or a longer warranty, you won’t go wrong with the Emile Henry plate.

The competition

Unevenly browned crust in Rose Levy.

Unevenly browned crust in Rose Levy.

The Rose Levy Beranbaum Perfect Pie Plate ($22) was recommended in America’s Test Kitchen’s review and receives good user reviews on Amazon (4 out of 5 stars). We found that it tended to brown the crust a little unevenly. The center of the bottom of the crust remained lightly toasted, when the edges got a deep dark color. America’s Test Kitchen also found that the fluted edges, which are flatter and deeper than those on the Emile Henry and Haeger, browned more quickly than the rest of the crust.

Other plates we looked at

Le Creuset Stoneware Pie Dish: Although this receives decent Amazon reviews and was recommended by Kate McDermott, it wasn’t rated more highly than the other ceramic dishes we chose to test, and we also read bad reviews about other Le Creuset bakeware, which is now made in China (unlike Le Creuset enameled cast-iron, which is still made in France). This isn’t a knock against Chinese produced cookware; it’s just that Le Creuset’s higher prices come with the expectation of French origin.

Pyrex Easy Grab 9½-Inch Pie Plate:  Cook’s Country only recommended this plate with reservation.

Hess Pottery Pie Plates: Ken Haedrich, of The Pie Academy, said this is the “Lexus of pie pans.” Made of natural red clay with no glaze, it gets a good review from The Kitchn and is mentioned in this New York Times article. It looks beautiful, yet at $40 for the plate plus $25 for shipping, it was too expensive to consider for this review.

Anchor Hocking Glass Pie Dish: This dish looks identical to the Pyrex dish we tested, and is also made of soda lime glass—so ii’s subject to the same baking risks. This did not have as many user reviews as the Pyrex pan and no editorial reviews, so we opted to only test the Pyrex one.

Paula Deen Stoneware 9” Pie Plate Pate: Good Housekeeping reviewed this, but it appears to be discontinued.

World Kitchen CorningWare French White Pie Plate. Didn’t find reliable reviews of this and not higher than standard Pyrex dish.

Chantal Pure Classic Pie Dish: Did not receive higher reviews than the dishes we tested.

Pfaltzgraff Deep Dish Pie Plate: Good Housekeeping didn’t like this dish, finding it “didn’t deliver as crispy a bottom crust as most and was very difficult to clean up.”

CorningWare SimplyLite 9-Inch Pie Plate: This was only recommended with reservations by Cook’s Country, and doesn’t appear to be available on Amazon or other sites (at least, not under this name).

We also looked at glass pans made by Arc International (makers of European Pyrex). These pans are still made of borosilicate glass and may be safer than the soda-lime pans available in the U.S. We chose not to test these pans because they are not easy to find in the States. Bed Bath & Beyond sells several of their roasting dishes, but not the pie pans.

We also looked at a range of metal plates, but discounted them as they are not as versatile for baking a variety of pies as ceramic, stoneware or glass ones. If you still want one, we read good things about the OvenStuff Non-Stick 9 Inch Pie Pan Two Piece Set ($16), which is an Amazon best-seller and gets good user reviews (4.9 out of 5 stars). Ken Haedrich likes the nonstick Goldtouch ($19) sold by Williams-Sonoma.

Safety first!

By now, we hope you’re not totally freaked about exploding pie pans and shattered glass.
By now, we hope you’re not totally freaked about exploding pie pans and shattered glass. As long as you follow the fine print instructions that come with Pyrex and stoneware dishes and use common sense, you’ll probably be fine.

“If you take a really cold pie pan, one that you’ve let chill up in the freezer, don’t put it directly into a hot oven,” says Kate McDermott. Instead, she advises letting it warm up slightly before putting in the oven. “I rarely put a pie pan directly from the freezer into a full 425 oven,” she says. She did this once, and her Pyrex pan broke.

In our testing, we chilled our dough in the pans before baking. However, we never placed the cold dish directly on the hot oven rack; instead we placed the dish on a room-temperature cookie sheet, and then placed that in the oven.

Both Haeger and Pyrex also say you should avoid putting their pans under the broiler, placing hot pans on a wet surface or adding water to a hot pan.

A few hot tips

McDermott, who teaches pie-making classes in people’s homes, told me about a nifty trick for testing for cold and hot spots in your oven. She places slices of white bread on the oven racks and notes which ones brown and which ones stay pale—these are your hot and cold pockets.

I tried this in my own oven and was quickly able to map hot and cold spots.

Placing your pie pan on a baking sheet (preferably lined with parchment paper) will make it easy to take the pan in and out of the oven—plus it’ll catch any drips from messing up the bottom of your oven.

If you’ve ever struggled making perfect fluted edges on a double crust, I like the tip I picked up from Martha Stewart’s Baking Handbook. After fitting the bottom layer of dough into the pie pan, trim the overhang with kitchen shears to ½ inch. After placing the top layer of dough over the filling, trim the edges to 1 inch, tuck under the edge of the bottom layer and crimp the two layers together.

Our favorite crust recipe

Although you can purchase ready-made pie dough, we’ve found that the homemade variety tastes far better, it’s generally easier to work with and it comes out much flakier (if you keep all your ingredients cold). Plus, homemade dough isn’t hard to make.

If you have a food processor, we like this recipe from Martha Stewart. If you have a pastry cutter, try this Smitten Kitchen recipe. And if you don’t have any specialty mixing equipment, you can always use a regular old box grater to shave cold butter into your flour mixture and blend everything together with a few forks.

Wrapping it up

To make great pies, you don’t need the fanciest or most expensive pie plate. What you want is a pan that bakes a uniformly brown and crisp crust while evenly cooking a variety of fillings. (It’s also nice if it looks pretty.) For that, we recommend the Haeger Natural Stone Deep Pie Dish ($25). If you want a very basic, shallow pan that you can see through—and if you don’t mind the safety issues of baking in soda lime glass—we recommend the Pyrex Bakeware 9-Inch Pie Plate ($8).


1. Regular glass shatters when exposed to extreme heat differences. If you’ve ever poured boiling water into an untempered cold or even room-temperature glass, you may be familiar with this reaction. The hot water rapidly heats the interior of the glass, causing it to expand and put pressure on the cold exterior of the glass; the pressure usually causes the glass to crack. Obviously, this kind of glass is completely inappropriate for bakeware.

Back in the early 1900’s, Corning developed a heat-resistant glass—borosilicate, which they called Nonex—to make shatterproof lantern globes. Borosilicate is made by adding boron to silica (what regular glass is made of); the boron changes the glass’s atomic structure, so it stays about the same size regardless of heat. Corning’s borosilicate lantern globes were so effective that the company lost out on sales for replacements and needed to find another market for this new glass.

In 1913, one of Corning’s physicists realized the glass’s potential for bakeware, when his wife complained about her ceramic baking dish cracking in the oven. Corning started selling pie plates from this new heat-resistant glass, and called it “Pyrex.”

At some point in the past several decades, Pyrex changed their glass formula. It’s hard to pinpoint when this was, exactly, but many articles point to the period after Corning sold the brand Pyrex to World Kitchen in 1998. (World Kitchen, however, says the formula changed before that).

So, sometime before or after World Kitchen bought Corning’s Pyrex business in the US, the borosilicate glass was replaced with pre-stressed (aka “tempered”) soda-lime glass. This glass is actually extremely hard to break if you drop it or hit it against a counter—both Consumer Reports and World Kitchen acknowledge this. However, when it’s heated, tempered soda-lime glass expands just like regular glass. It won’t shatter immediately, like regular glass, because the pressure first releases some of the built-in stress. But it can potentially explode. According to Consumer Reports, a pamphlet put out by Corning in 1984 stated that soda-lime glass’s “resistance to high temperatures and sudden changes of temperature are not good,” and that borosilicate is a much better choice for using in bakeware.

Incidentally, those glass beakers you used in chemistry class and what we see Walter White swizzling in Breaking Bad are made of borosilicate. Popular Science’s Theodore Gray stumbled upon an interesting tidbit when he found that crack addicts used to love borosilicate Pyrex measuring cups to cook crack cocaine. When Pyrex changed their formula, the crack addicts had to start buying real lab equipment. You can see Gray shattering a newer Pyrex measuring cup in this Popular Science video.

In my research, I found that boron is actually quite toxic and expensive to dispose of, so this may factor into why Pyrex changed their original formula. However, that doesn’t help the end customer much.

So, what are we to do?

The percentage of newer Pyrex plates actually exploding is very small—less than 1 percent of hundreds of millions of pieces, according to World Kitchen. The company says that there’s far more danger of a Pyrex pan breaking from impact than exploding because of temperature changes. On the other end of the spectrum, the Consumers Union—Consumer Report’s lobby—has made this a very prominent issue. In July 2013, the U.S. Consumer Product Safety Commision held a public meeting for consumer groups to address the concerns about exploding bakeware.

There is some glass bakeware still made of borosilicate made by Arc International—owner of the European branch of Pyrex. However, these are hard to come by in the United States (although Bed Bath & Beyond does carry some of their casserole pans, but not pie plates). Yet, even in Consumer Report’s testing, some of these European glass dishes exploded.

Another option is if you can score vintage Pyrex made of borosilicate glass. Vintage pyrex was the only glass pan that didn’t crack or shatter in Consumer Reports’ testing.

Except for one instance, the three experts I spoke with said they haven’t had an issue with regular US Pyrex, and the percentage of these dishes exploding is small. Many of the casualties of exploding Pyrex also seem to be people who use them improperly (putting a dish under the broiler, for instance, or adding water to a hot pan). Yet, if you’re risk averse,  the benefits of glass bakeware may not outweigh the risk associated with these plates—even if it is miniscule. Jump back.

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  1. Sarah Carey, Editor of Everyday Food, Interview
  2. Pie Plates, Cook's Country, April/May 2009
  3. Sharon Franke, Best-Tested Pie-Making Tools, Good Housekeeping
  • randomthoughts

    less than 1 percent of hundreds of millions of pieces… is still millions of pieces. The Pyrex company line irritates me as they seem to be continuously disingenuous. One percent is not that small, especially when you might have multiple pieces.

    Anyway, great article. I liked the accuracy regarding conductivity vs even heating… I wonder if the non. glazed interior also contributes to crispness by absorbing moisture but I worried about sticking… Will have to get one based on your recommendation.

  • AndseyDerrin

    One nice thing about the Emile Henry dishes is that they also do similarly styled 5″ individual pie dies, which are neat to have. On the other hand, if you want a 7″ pie dish to make a pie for two, well, you’ll have a really hard time finding one—only way I’ve found such a thing is by going to the UK and buying one made by the elusive “W.M. Bartleet & Sons”.

  • Christina

    Any recommendations on a cake/pie knife and server? The WMF Manaos/Bistro Server looks nice (you recommended the Salad Serving Set), but reviewers on Amazon complain about a narrow handle. As for the knife, I’m thinking of just using a serrated one. Thanks!

    • tony kaye

      We don’t currently have the resources to somewhat of a niche kitchen utensil, but we’ll eventually do a write-up on one. Thanks for the input!