I use pyrex glass pie plates. Opposite to you, I feel that glass gives a better bottom crust.

I've tried ceramic and steel, and eventually bought half a dozen more 9” Pyrex, because for me, they're the best, and that way I still have some if I freeze some pies. My ”specialty” pie plates, 10”, tall sided, etc., are from various makers, but also glass. For egg bakes (more or less crustless quiche), I use white CorningWare pie plates. I don't want the bottom to brown, and it doesn't.

There is no right or wrong, and ovens are wildly different. Use what works for you! Bakeries, at least, use metal pans, so you should be able to find something comparable to the one you like in the sizes you want.

I have Pyrex glass pie plates. They're fine. I hardly ever bake pies, though, so not sure my plug for Pyrex is worth much.

Pyrex.

seagrass_gw Cape Cod

Although I have Pyrex, I often use an Emile Henry pie dish - it is deeper and has a ruffled edge. It comes in a lot of different colors

I prefer metal pie plates. I have two which are a good size and have a rim around the top edge. Can’t tell you the brand but they would have been bought in a store like KMart or Target or even the grocery store. I’ve had them for over 40 years.

I also like the Pyrex best, and I like the deeper ones with the fluted edges as I like filling far more than I like the crust. I also have a nice Emile Henry that LakeGuy sent me when I sadly broke Grandma's Peach Luster pie pan, and it works nicely, but I still like the Pyrex best.

Annie

Depends on what kind of pie I'm making. Metal is faster, I like to use them for pies needing a blind baked crust. Shallower and quicker fillings work well in metal. Glass is slower than metal, I use it more often for double crust or deeper custard-ish pies. Ceramic is slowest, and I don't make pies that slow so I don't use them. Only thing I make that slow is cheesecake, and I use a springform for that.

Actually, beesneeds put it so well. .My thoughts exactly.

I like and use Pyrex for a few reasons. 1 - I can see when the bottom is browned. When I bake its usually multiples at a time and I make sure they are baking evenly. 2 - they are cheap at the thrift store. If one breaks or it doesn't get returned, I'm only out a few dollars. 3- they stack well.

I don't disagree with Beesneeds, but I find Pyrex to be a universal kind of dish. I adjust the temperature when needed, rather than the dish. Which is also easy in my oven because its range from set temperature is really small. Some ovens really aren't that different at different temperature settings (I've had a couple of those!).

Still and all, it's a very personal choice, both for circumstances of equipment, and for just what feels right.

if for giveaway ... i use the disposable pie tins; otherwise, pyrex and stoneware.

“Still and all, it's a very personal choice, both for circumstances of equipment, and for just what feels right.” Couldn’t agree more plllog.

I have a lot of pie dishes metal, pyrex and ceramic of one kind or another. I am still searching for the perfect pie plate.

I don't think I've ever made a pie in anything but Pyrex. I would like info on the enameled clad metal pie pans. I have one or two and never use for pie; just mainly use for storing odds and ends in refrigerator. I think they were my MIL's.

Just kicking this up to see if anyone knows what the enamel clad metal pie pans are like for pie baking. I have two of them that are in pristine shape that I think came from older relatives. I've never baked a pie in them.

I've never seen one. Maybe make a low work/low cost pie in one and see how you like it?

I agree with plllog; try it and see. I’d be curious about the heat conduction. You might look online for ”baking with enamel coated metal.”

There are many, many pie bakers who use the enamel clad pie dishes both here in Australia and in the UK for baking savoury and sweet pies. These pie tins are available in supermarkets and are usually white with a blue rim, though not always.

I did a little search around and found out there is a large price differential between UK and Aust enamelled pie dishes and the ones sold in USA. It seems that perhaps the US ones must be of a thicker steel which would explain the price increase however, I don’t see this as necessary for a pie. It’s not really a serving dish but can be.

I would post photos but am unable to at present, just comes up with the little blue question mark.

That description fits mine, Neely. They are both white with a dark blue trim around the top and seems to be a fairly thick steel. I haven't had a desire to bake in them as I get great results with Pyrex, but have been curious about their history. I guess not enough to have done a search about them, but this original post brought the question to mind. I've ended up with them from things being passed down from older relatives. I do use them, but not for their intended purpose. Thanks for doing the footwork, Neely.

Kind of like this (since we can’t post pix right now)? A search including ”vintage” might come closer.

https://schoolhouse.com/products/enamelware-deep-plate-set-of-4?variant=41126601916460&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gad_source=1&gbraid=0AAAAADlXS1ibn1jJ-9ny3nY3elzQy9Mev&gclid=EAIaIQobChMI5pbYvtKviQMV0h6tBh2BPweqEAQYASABEgJkl_D_BwE

Yes that’s the one chloebud and as I mentioned at $71.20 it would be 3 times the price here or in UK. Again I’m thinking the steel under the enamel must be thicker/ stronger etc. Strange !!

Oh good looks like photos are working again

Example of UK enamel pie dish

Example of Australian enamel pie dish

Example of USA enamel pie dish

All of my pie dishes are ceramic. But that is not because of preference per se. The ones I like just happen to be ceramic. That is, those that are pink and heart shaped, or pumpkin shaped with a cute lid. I do not make many pies but the ones I have made in them turn out great. I use them for other things, like baked pasta and stuff.

Chloebud. Your link is just like my pie tin. Interesting that they call them deep plates.

Neely, Chloebud's link is for four, so price would be $17.80 each.

Well that clears that up l-g thanks, I didn’t see the 4. So about the same.

This is fascinating! I've seen the oblong ones, like Neely posted from UK and Australia—quite possibly in one of those places—but when Lizbeth mentioned them, I thought of ones I've seen sometime long past which were shaped like standard commercial, small, round, steel pie ”tins”, the ones with a small circle bottom and deep flare sides, but enamelled in bright red and orange. And didn't even think through, before seeing the white, that it would be unsafe to bake with those heavy metal colors on the inside. So I'm really glad to know what they really are!

“…I didn’t see the 4.”

Neely, I didn’t either at first.

I have all kinds and whatever they are I usually go for very big ones. I like at least a ten inch pie for our family get togethers.

Sue