Look into silicone rubber. They are also wonderfully non-stick.

I have found non-stick metal ones work well also. If they burn the crust too much, put them on some kind of stone or tile, or ceramic dinner plate.

dcarch

I like ceramic/stoneware pans, like Emile Henry, Le Creuset. I always find pieces at Tuesday Morning and other discount outlets, so you can try a few before you put out a huge outlay for the perfect items.

I've been thinking about getting a Corningware pie plate through one of the vintage dealers on Etsy. I've used my Corningware since the early 70s and never had a problem. Plus, it goes in the microwave and can go in the freezer too. The new Corningware may not be the same as the older pieces.

Teresa

Almost all of my baking/casserole dishes are polish pottery. I like the designs and they are very durable. They don't craze, scratch and rarely chip. I put it all in the dishwasher.
I've bought most of it at TJMaxx over the years but there are tons of it on ebay- some at good prices.

My grandmother and great grandmother used enamel ware pie tins...I have one that belonged to my great grandmother.
I have pottery and even a couple of porcelain pie plates....as well as glass and tin coated steel.
The best crust comes from something that is the best conductor of heat....and that's the tin coated steel. They brown the crust nicely on the bottom. The next best is dark pottery, seems to absorb the heat better than the corning ware of the white porcelain.
The pan I pick when I want to make a pie, depends on the size....the porcelain are very deep, great for a quiche, my great grandmother's enamelware one is very shallow, not more than an inch deep. In my dim memory I remember a very thin custard pie and jokes about her making 3 pies with one can of pumpkin.
Linda C

My favorite pie pans are deep dish Pyrex pie plates, and I've never had one break, unless I drop them on the floor.

I also have a very nice Emile Henry stoneware pie plate that David/Lakeguy gave me as a gift, and I love it. I have a Pfaltzgraf stoneware pie pan too, which I don't like as well, the shape of the rim is wrong.

I did have silicone bundt pan and casserole but didn't like them. The bundt pan stuck like crazy and the stuff is too "flexible" to handle when it's full of hot food. The smaller muffin cups were much better and when I checked on-line, most people said the small silicone baking pieces worked well but the larger ones did not, so watch the size if you go that way.

I have Kaiser and Chicago metallic square cake pans, both are very nice, and I have ceramic and stoneware casserole dishes and a bean pot, at least 40 years old and still going strong, but I usually make something like shepherd's pie in the Chicago Metallic 9 inch pan because it's the deepest one that's not too big.

I have Kaiser tinplate (tin plated over steel) pie pans that are easy to clean and make a great crust but they aren't as deep as I like pie plates to be.

My favorite pie pan, though, is still Pyrex deep dish...

Annie

Another vote for the Emile Henry ceramic pie pans. Not only functional, and make a nice crust, but pretty too. Lovely colors. Easy to clean. Emile Henry pie dishes come in several sizes, though not all colors come in all sizes: 5.5", 8", 9", 11" and 12". The only downside - Emile Henry is $$$. But they will last a lifetime.

Here is a link that might be useful: Emile Henry Pie Dishes

I like the look of Emile Henry a great deal, but have not had great experiences with them and won't buy anymore.
I thought they chipped too easily.

Interesting. I've had my Emile Henry pie dish and rectangular baking dish about 4-5 years. No chips. Both look like the day I bought them. I have the Citron (yellow) color. I wonder if color makes a difference?

I personally think that it is all whooey. I've been baking in Pyrex, Corning Ware, and Anchor Hocking glass pans since I was 10 and that's been 50 some years now. I've never had one explode; had a few chipped on the carrying edge but were still usable with some filing with a diamond hone to smooth down the sharp edge, no prob. The new silicone "pans" are floppy and, to me, unsafe. I have had hand thrown pottery that disintegrated with a sideways look, and no thank you; some imported Villeroy & Boch that are supposed to be used by the aristocracy (read minions that actually bake with them) that crumple with a stern look; and antique metal pans that always burns the outside before the inside is ready, even at lower heat settings. Please, don't be afraid of glass pans exploding - it is so infrequent as to be comical.

Nancy

Like Annie, I like my pyrex deep dish pie plates. Never had one break unless I did something stupid like drop or rush around and bang it into something. Around holidays you can usually pick them up for next to nothing in a two-pack at Wallyworld.