KitchenCraft Home Made Pie Dish with Fluted Rim and Printed Recipe, Stoneware, Navy/Cream, 26 x 6 cm

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See my tutorial on pie crust for tips on how to roll out pie crust. Rolling the dough into a 12-inch circle is just the right size for fitting into a 9-inch pie dish. Abigail Abesamis Demarest is a freelance writer, editor, and former New Yorker based in sunny Panama City Beach, Florida.She still loves her Emile Henry Ruffled Pie Dish.

Cast iron might not be the very first thing that comes to mind when considering which pie pan to buy, but it's an option that we found to be worthy. As you might expect from a cast iron pie pan, the style is more rustic, although the gently wavy top edge is a nice touch that makes it feel like it's intended for baking delicate things. Since it's cast iron, it's also a little heavier than other pie pans, weighing a little over 3.5 pounds. But considering several of the other pie plates on this list weigh nearly 3 pounds, we were a little surprised that this option wasn't much heavier. Most pie pans are 9 or 10 inches in diameter, but there are also models in between, which is a good compromise for any standard-size pie. A 2-inch-deep pie plate works best for double-crust pies and single-crust pies with a generous filling. A 1.5-inch-deep pie plate can be used both for double-crust and single-crust pies. After you fit the pie dough into the pie dish, you can trim the excess pie dough overhang. I like to keep around 1.5 inches of dough overhanging. Now you can do this before or after you add your pie filling; it really doesn’t make a difference. I use either a knife or kitchen shears for this step. The biggest perk of a glass pie plate is being able to see what’s going on with your crust while it’s baking. Even when the top crust seems nicely golden brown, the bottom crust may need a few more minutes to fully cook, especially with juicy fruit filling in an insulated dish. A glass plate like the Pyrex Easy Grab Pie Plate takes the guesswork out of knowing if your crust is fully cooked.Whether you’re making a double-crust fruit pie like apple pie, cherry pie, strawberry rhubarb pie, caramel pear pie, peach pie, or blueberry pie; or a single-crust cream pie like pumpkin pie, banana cream pie, fudge brownie pie, coconut cream pie, lemon meringue pie, French silk pie, or even quiche, learning these easy crust-shaping techniques is essential for baking a homemade pie you’ll be proud to present. For beginners, this pie pan does a lot of the work for you when it comes to decoratively shaping your pie crust. This beautiful, fluted pie plate is part of cookbook author Rose Levy Beranbaum's line of baking gear. The ruffled edge easily gives your pie an artistic flair, even if you’re not good at crimping the crust or finishing it with a fancy edge. The flutes also let you lift the pan easily from below, so you won’t mess up the crust as you retrieve the pie from the oven. This pie plate can even be used under the broiler if your crumb crust is a bit too pale. How well the pans distribute heat, especially when baking custard pies, evenly cooking the filling from the center to the edge without over or under-baking the filling. A little leftover pie is a wonderful thing, but storing the leftovers can be a bit of a challenge, particularly if you’ve made a pie with a tall and fluffy meringue top. This pie plate solves the storage problem neatly with a plastic snap-on lid that will keep the pie safe until the last crumb is gone. The lid has vent holes to release heat in case you have to cover your pie while it's still warm—reducing moisture build-up that could make the crust soggy.

If you’re making a double-crust pie, you can do this after you add the filling and top pie crust. (Here’s my how to lattice pie crust tutorial.)Rather than discard any scraps of pie dough, try using a pie punch or cookie cutter to add decorative shapes on top of your pie. See this pie crust designs tutorial for more ideas.

The durability of the pan materials and surfaces, if they were easily marked or damaged when slicing the pies, and the stability of the pans when transporting pies. Cooking just for yourself most nights? Or perhaps you want to create a restaurant-style dining experience from the comfort of your own home? Individual pie dishes are the way to go. You use an egg wash often in baking, and not only for pies. I add it to stromboli, bread bowls, and even these homemade breakfast danish pastries. How thoroughly the crusts cooked in each pan during pre-baking, as well as completely raw double-crust pies. We judged doneness based on the final crust color, crispness after the pie cooled completely, and how well the crusts sliced and released from the pans. Additionally, we noted if the crusts cooked at the same rate as the fillings, or if either needed additional time.Any special features that set the pan apart, including handles, lids, size, transparency, or aesthetic design.