5 Best Pie Dishes of 2026, Tested and Reviewed
No matter what your favorite pie is to make, we've found the right pie plate for you.
Tested by Jill Novatt and Sarah Zorn
From welcoming a new neighbor to the area or cheering up a friend when they're down, there's nothing sweeter than a freshly baked pie. While commonly overlooked, the pie dish you bake the treat in is just as important. There is a wide range of options available for these bakeware pieces, from disposable tins to display-worthy ceramic dishes. We put top-rated pie dishes to the test to find the best ones on the market today.
Whether you're a seasoned baker who's already perfected your apple pie recipe and is looking to upgrade your tools or a beginner in need of a dish to bring to an upcoming party or gathering, these are the best pie dish options to buy right now, according to our testing.
Our Top Pie Dish Picks
Sarah Zorn
How We Tested
To find the best pie dishes on the market, we first checked to see if each dish had a manual advising on care, before washing the dishes with soap and water before first use. We noted the measurements of each dish (nine inches being the standard), as well as how high the sides were, and how comfortable and/or heavy the dishes were to hold and maneuver in and out of the oven. We took stock of the primary materials (whether the dish was made of metal, ceramic or glass), if the dish came with a warranty, and if the company made any special claims — such as "designed for impeccable release!" — to see if they bore out during testing.
Pie Crust Test: When it came to cooking, we blind-baked a pie crust in each dish, following the instructions on a commercial package of refrigerated pie dough. We noted how evenly the edges browned (or if they burned), before turning out the crusts to see how consistently the bottoms baked.
Pumpkin Pie Test: We then baked pumpkin pie in each dish, following the instructions on a 15-ounce can of pumpkin pie filling. We registered whether the unbaked pies comfortably fit each dish without overflow, and whether they baked through completely in the time suggested by a classic recipe. We again noted how evenly the edges browned (or if they burned), and if the crusts cooked consistently and completely on the bottoms and sides.
Cut Test: After baking a pie in each dish, we used a pie server to cut slices out of the dish evenly. We observed and determined how easily slices could be cut and also how easily they could be removed from each dish.
Cleaning Test: After each test, we took note of how straightforward each pie plate was to clean by hand, before running them through the dishwasher, where applicable.
Sarah Zorn
Sarah Zorn
Sarah Zorn
Sarah Zorn
This article has been updated since its original publish date with three new pie plate picks. This article has been reviewed again since its original publish date for accuracy, pricing and availability. We stand by our list of top pie dish picks.
- Dishwasher-, freezer-, microwave- and preheated-oven safe
- Glass means you can see if crust is done baking on bottom and sides
- Perfectly sized for single-crust pies
- Shallow and not ideal for double-crust pies
Products tend to become classics for a reason, and that's definitely the case with Pyrex's traditional glass pie plate. At nine inches across, it's perfectly sized for a single-crust pie. Not only is the patented glass dishwasher-, freezer- and microwave-safe, but it's thermal shock-proof to resist extreme temperature fluctuations. Plus, it's tempered, meaning it's very difficult to break. The plate is odor- and stain-resistant, making it super simple to clean, and the slow-conducting glass produces crusts that are universally golden brown and cooked through, from the exposed edges to the filling-laden bottoms (which often remain pale and soggy on other models and render the pie gummy and difficult to slice).
The biggest benefit of glass when it comes to pie-making, however, is that you can actually see the bottom and sides of the crust. This isn't the case with metal and ceramic dishes, where it's generally all guesswork. You have to determine the pie is done from the suggested bake time on the recipe, the color of the edges and the consistency of the filling, with no actual insight as to its structural integrity.
And at under $15, the Pyrex is one of the cheapest pie crusts we tested. Looking to make a double-crust pie? The Pyrex Grip Rite 9.5-inch Glass Pie Plate offers extra depth. However, it didn't perform nearly as well on our slim pumpkin pie.
- Material Glass
- Diameter 9 inches
- Depth 1.2 inches
- Dishwasher-Safe? Yes
- Can be used for both single- and double-crust pies
- Beautiful design with wavy edges
- Available in multiple colors
- 10-year warranty
- More expensive than others
You can't hold a candle to ceramic when it comes to aesthetics; most are pretty enough to travel straight from your oven to the center of your Thanksgiving table. But the Emile Henry Modern Classics Pie Dish isn't only about looks. It also produces a picture-perfect bake, due to superior heat diffusion and retention. It's resistant to temperature change (not shattering when we attempted to quick-cool a pie by placing it in the fridge), and can even be placed under a broiler (a plus if you want to singe the top of a pillowy lemon meringue pie).
The extra depth (2.6 inches) allows you to use it for double-crust pies, yet unlike some of the deeper dishes we tried, it performed perfectly well for single crusts. We didn't need to awkwardly dig around for a slice, and it browned thoroughly within the baking times prescribed by our recipe.
The Emile Henry is less expensive than comparable ceramics like Le Creuset, and it comes with a 10-year warranty, making it a veritable steal at under $60 for a presentation-worthy pie dish.
- Material Ceramic
- Diameter 9 inches
- Depth 2.6 inches
- Dishwasher-Safe? Yes
- Can go directly from freezer to hot oven
- Comes with lid for easy transportation
- Crusts evenly browned in testing
- Easy to clean
- Straight rim makes fluting/crimping the crust more difficult
The OXO Good Grips Pie Plate is made of borosilicate glass which means that it can go directly from the fridge or freezer to a hot oven, something a ceramic or regular glass pie plate can't do. It also comes with a lid, so you can easily go from oven to transport, making this a great dish for potlucks, gatherings or just for easily storing leftovers.
The pan is nine inches wide and two inches deep so the pie is a nice thickness pie and the slices were easy to remove. It also has a 3/4-inch lip which makes handling the pan to and from the oven easy.
In testing, the crust browned nicely and evenly in both of our tests. The pan has a straight rim (no ridges) which means you might have to work on your fluting game a bit, but it also makes it very easy to clean since there are no ridges to try to clean. Overall, if you like to prep ahead or entertain a lot, this is the pie pan for you.
- Material Glass
- Diameter 9 inches
- Depth 2 inches
- Dishwasher-Safe? Yes
- Even heat distribution when baking
- Easy to grip
- Nonstick coating
- Shouldn't cut the pie while it's in the pan
The Goldtouch Pro Nonstick Pie Dish from Williams Sonoma is a ceramic-reinforced nonstick commercial-grade aluminized steel. It says that it distributes heat evenly for perfect browning and that claim held up. The crust was very nicely and evenly browned in both the blind bake test and the pumpkin pie.
The pan itself is 12.8 ounces and has a really nice weight without being heavy or, alternately, feeling flimsy. The pan claims to be nine inches by 1.5 inches, but we measured the actual interior at 8.75 inches. The size was perfect for a pumpkin pie — not too deep or wide. It also has a half-inch lip with a rolled metal edge so it was easy to grip for bringing in and out of the oven. Many metal pans can brown crusts faster than glass, but this pan did a great job of browning without getting too brown.
As far as pie plates go, this one performs very well. It is also easy to clean because of the nonstick coating. It can go in the dishwasher but it cleaned quickly and easily by hand. One issue with this pan is that it says not to cut anything in the pan itself. We used a nylon pie server to cut and the pan had no damage, although the slice was not as perfect as the ones cut with a knife.
- Material Aluminized steel with nonstick coating
- Diameter 9 inches
- Depth 1.5 inches
- Dishwasher-Safe? Yes but hand-washing recommended
- Glaze is nonporous, non-reactive, scratch-resistant and stain-resistant
- Available in an array of colors
- Gorgeous design
- Heavy
- Harder to remove slices
The Le Creuset Stoneware Heritage Pie Dish was the heaviest of the bunch at almost three pounds but was also one of the prettiest. Le Creuset's signature stoneware is able to withstand temperatures of 500 degrees F and broiling — something none of the other pie plates could do. The plate has a fluted edge that also serves as a guide for fluting your pie.
While this pan also claims to be nine inches, the actual interior is eight inches and a little over two inches deep. This size makes for a smaller, thicker final product. The crust was beautifully and evenly browned in both tests. Because of the high sides, getting a clean slice out was a bit more challenging and the back crust wanted to separate from the pie once removed.
What we like most about this pie dish is its versatility in temperature. If you only bake the occasional pie but need a baking dish to make gratins, ratatouille or small casseroles, this is the pie dish for you.
- Material Stoneware
- Diameter 9 inches
- Depth 2.25 inches
- Dishwasher-Safe? Yes
What to Consider When Shopping for a Pie Dish
Materials: The main choice you’ll need to make is between materials. Glass and ceramic both conduct heat slowly, meaning they tend to cook more evenly and consistently, and they are good for long bakes like custard pies. (Plus, they tend to look more attractive on your table.) The transparency of glass also makes it easier to check how baked the bottom of your dish is. Metal, on the other hand, is a superior heat conductor and excels at blind-baking shells. Some metal pans offer removable bottoms, which can come in handy for tarts and other dishes that you want to remove from the pan or transfer to a different dish before serving.
Dimensions: You'll also want to consider measurements. While a nine-inch wide, 1.25-inch deep plate is standard for single-crust pies like pecan and pumpkin (and makes it easy to fish out a clean slice), you’ll want something more substantial — around two inches deep — if you regularly bake double-crust pies. Fluted edges can assist you in forming a beautifully crimped pie, and raised lips can facilitate transferring pie dishes containing delicate crusts and liquid fillings into and out of a hot oven more easily.
Cleaning and Care: When determining how easy cleanup of a pie plate will be, glass and most commercial ceramic dishes will be dishwasher-safe. Metal pans, especially those made of aluminum or ones with nonstick surfaces, should be hand-washed.
Sarah Zorn
Frequently Asked Questions
What's the best material for a pie dish?
If you're looking to blind-bake (also known as par-baking or pre-baking) a pie shell, metal is a superior heat conductor and excels at this task. However, glass and ceramic pie dishes both conduct heat slowly, meaning they tend to cook more evenly and consistently. Plus, the transparency of glass allows you to see just how done the bottom of the crust is.
How do you measure a pie dish?
To measure a pie dish, place the tape measure or ruler across the top from the inside rim/lip to the opposite inside rim/lip. The measurement should exclude any decorative edging. It is most common for a pie dish to measure between eight and 10 inches, with nine inches being the standard.
How deep is a deep-dish pie dish?
Usually, anything deeper than two inches is considered to be a deep-dish pie dish. Deep-dish pie dishes are ideal for double-crust pies or those with layered fillings.
Do you need to grease a pie dish?
You typically do not need to grease a pie dish because pie crusts usually have enough fat in them to prevent the pie from sticking. However, if you plan on removing the whole pie from the dish before cutting and serving, you can lightly grease the dish to ensure it comes out easily.
Sarah Zorn
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Food Network Shopping Experts believe the best method for testing products is based on how our fans are going to use them in the real world. In each of our Tested and Reviewed stories, products are tested in real home kitchens that reflect real-world use cases. Our testers follow rigorous testing rubrics designed by our expert editors and take copious notes during the testing process. When choosing the best products, our testers evaluate all of the testing data and take into consideration many factors including ease of use, price, product availability and practicality. The products covered on FoodNetwork.com are chosen completely independently by our editors without any outside influence. Our editors do not accept products in exchange for a positive review or promised coverage.
