A high-quality pie plate can survive many years of use, so whether youre an experienced baker or an occasional one, a good plate is worth the investment.
PYREX PIE PLATE UPGRADE
But if you cant seem to achieve golden crusts or evenly cooked filling, you may want to upgrade to a better plate. If you have a pie plate you like, one that is durable and has served you well, keep it. You can also use it for recipes associated with specialty tart or springform pans, such as quiche and cheesecake. Plus, a good pie plate can come in handy for more than just sweets: If the dish is deep enough, you can use it to make things like frittatas and pot pies. And although a disposable tin can bake evenly, its flimsy and small, and it doesnt look so nice on the table. But you cant make things like deep-dish fruit pies or towering lemon meringue pies on a baking sheet. Sure, you have ways to get around using onemaking a slab pie or galette on a baking sheet, for instance, or just using a disposable aluminum tin. If you like to bake pies even just once or twice a year, having a pie plate in your kitchen is worth it. Thicker ceramic plates, such as the USA Pan Pie Stone, took as much as 20 minutes longer to bake and still left our pies with a soggy bottom. Although pies took a few minutes longer to bake in the Emile Henry dish than in the OXO and Pyrex plates, they were still done within the guidelines of the recipe. Our pumpkin pie set perfectly, and our peach pie emerged golden and crisp from top to bottom. Its blind-baked crusts were well browned on the bottom, whereas other, thicker, heavier ceramic plates turned out paler crusts. Plus, its prettier than a glass plate and available in several colors.Īll the pies we baked in the Emile Henry dish came out beautifully. The Emile Henry is safe to transfer from freezer to oven, and its also the only one of our picks thats broiler safe, which is an advantage when you want to brown the top of a meringue pie. It has ranked among our top picks since we first wrote this guide in 2013, and in all our tests it has consistently browned crusts and cooked fillings more evenly than other ceramic plates. They get scratched and dented up in my crowded cupboards pretty fast.Though its pricier than other models, the Emile Henry 9-Inch Pie Dish is a worthwhile investment for anyone who wants a deep, attractive dish for serving pies. I wrote to them and they confirmed that the cake dishes are gone.Īll that are left on the market are the metal kind. If one side bakes faster, you can simply turn them around and easily watch them from the underside.įor the life of me, I can’t figure out why Pyrex discontinued the very dish that started their company so many decades ago. I want to see all my baked items through those great dishes. So when I realized last year that my 1960s oven has seen better days, it occurred to me that it would be so much better to compensate for how unevenly it heats by baking cakes in a Pyrex dish - but all that’s on store shelves nowadays are the pie dishes! (Most of my family are not into cooking all that much - for them, a cake dish is a 9×13!) She doesn’t use it much, but me, I wanted a complete set in which to bake a traditional two-layer cake. Here’s the curious thing, though: My Mom has a round Pyrex cake dish. I personally can’t get by without my Pyrex pie dishes when baking pies. I love your site! This is my first visit here, as you can probably tell.