MasterClass 23 cm Deep Pie Dish with PFOA Non Stick, Robust 1 mm Carbon Steel, 9 Inch Round Pan

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Allow Pyrex to come to room temperature before immersing in water or placing in the freezer, refrigerator, microwave or pre-heated oven.

Toppings: My favorite toppings for this pie are raspberry sauce, fresh raspberries, and whipped cream, which are pictured in the post. You can also top the baked and cooled cheesecake with salted caramel, lemon curd, strawberry topping, chocolate ganache, or red wine chocolate ganache. To assemble our list of contenders and determine the most versatile, easy-to-use, multi-purpose pie plate, we surveyed the preferences of some of our favorite professional bakers. After narrowing the field, we put nine pie dishes to the test. As it turned out, the best was also the most basic: the Pyrex Basics 9-Inch Pie Plate. We also loved two ceramic pie pans. Read below for what you should look for in a pie dish and the complete results of our testing. There are different sizes of pie pans available in the market. What you choose depends on factors such as the number of servings, recipe, etc. Before you buy a pie pan, read the details on it to know the size. Standard-depth pie pans

If you’re after a mile-high apple pie, this timeless pie dish is your best bet. It has deep, steep 2-inch sides and an impressive 6-cup capacity to hold more filling than any other pie plate on this list. The dish comes in several color options to suit any style. Bake: Bake the apple pie until the crust is golden brown, and the filling is bubbling through the vents, about 1 hour. Baking the pie at an initial high temperature helps set the crust. After about 25 minutes, reduce the oven temperature as the recipe card instructs below. We love baking cakes and breads in cast iron and the way the material's intense heat conduction yields wonderful crunchy edges and firm, golden crusts — so we were curious to see how that performance could translate to pie making. But while the pan performed ably during the making of our apple pie, its aggressive heat retention led us to nearly burn our pastry during blind baking and made timing the cooking of our custard filling difficult. Also, even if you want to play around with cast iron baking, given that many cooks already have a 9- or 10-inch cast iron skillet (which could do double duty as a pie plate, if desired) in their arsenal, buying this stand-alone pan is probably an unnecessary expense. Eggs: A main ingredient in any baked cheesecake! Careful not to over-mix these, and be sure to add them right at the end. Jenny Kellerhals is our resident pastry and baking expert who tested our pie pan recommendations in her home kitchen. She completed a Baking & Pastry Program at the Art Institute of Philadelphia, and has worked in professional kitchens for over a decade.

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. You can find pie pans from 4 inches to 16 inches in diameter, with depths of between 0.75 inches and 2.5 inches; 9 inches is the standard size for pie pans. These measurements are taken from the outside of the top of the pan. The most common depth for a regular pie pan is approximately 1.5 inches, and for deep-dish pie pans, the most common depth is 2.25 inches. Apples: See blog post above for the best apples to use. I usually use 4 Granny Smith and 4 Honeycrisp or Pink Lady apples.While testing, we were reminded that ceramic always takes a little bit longer to bake crusts, but will retain that heat well. Since this has more depth than most pie plates, remember to roll out enough of your dough to fully fill this beauty. You'll also definitely need enough filling, another thing we didn't remember prior to testing. What did bake up was thoroughly cooked, with a golden crust, and absolutely delicious (we're not in the business of wasting pie). Lemon Juice: A splash of lemon juice adds freshness and depth of flavor—I recommend you don’t leave it out. This cheesecake pie does not taste like lemon cheesecake. The signature frilly scalloped edge around this French-style pie plate adds to its charm and frames your crust beautifully. Whether you’re baking a double-crusted blueberry pie or a crumble-topped Dutch apple pie, this is the perfect pie plate to feed a hungry crowd. Standard pie pans usually don’t provide dense slices of pie; the slices are more like slabs. Deep pie pans are great for baking fruit pies that will have more fruits in every slice. You can also use deep pie pans for baking apple pies, rhubarb pies, blueberry pies, etc. Mini pie pans