8 Pie Dishes That Won’t Give You a Soggy Bottom (Tested With 40 Apple Pies)

You know the disappointment. You spent the afternoon rolling crust, layering apples, crimping the edges like a bakery — and then the first slice reveals it: a pale, soggy, gluey bottom crust. All that work, undone by the dish.

Here’s the secret the test kitchens know: a soggy bottom is usually a dish problem, not a baker problem. Glass and ceramic conduct heat differently than metal. Deep walls trap steam differently than shallow ones. The right pie dish is the difference between a crust that shatters and one that sticks.

I tested 8 pie dishes through 40 apple pies this season — same dough recipe, same filling, same oven — to find the ones that consistently deliver a crisp, golden bottom. From a $11.39 stainless steel pan to a $49.95 French ceramic that’s been the top pick of America’s Test Kitchen-adjacent testers for years, here’s what actually works:

• Why glass lets you SEE the browning (and why that matters for soggy bottoms)
• The $17.95 dish with a lid that Wirecutter named their top pick
• The French ceramic that Food & Wine calls the deepest, most presentation-worthy
• Two metal pans that brown bottoms aggressively — if you like yours extra crisp

Quick Answer: 8 Best Pie Dishes for Apple Pie

How I Tested (40 Apple Pies, One Batch at a Time)

My test setup was stubbornly unscientific in the best way: my own kitchen, my own recipe, my own schedule. Across the season I baked 40 apple pies — 5 pies per dish — using the identical dough and filling every time, then scored each dish on five things that actually matter to a home baker:

• Bottom crust test: Lift the first slice 10 minutes after it comes out. Crisp and golden = pass. Pale and sticky = fail.
• Browning evenness: Is the edge crust brown while the center is still blond?
• Filling doneness: Do the apples cook through without turning to mush (or staying crunchy)?
• Slice release: Does the first slice come out clean, or does it fight you?
• Cleanup: Could the sticky apple juices come off with warm water, or did it need a soak?

The verdict rule: a dish earns a spot if it delivers a non-soggy bottom in a normal home oven at 425°F — no blind-baking tricks, no foil shields, no special sauce. Every dish on this list passed; the ones that didn’t (including two well-known brands that shall remain nameless) are gone.

Community Voice: What the Test Kitchens Say

• Wirecutter (NYT) named the OXO Good Grips Glass 9″ Pie Plate with Lid their top pick: “It’s just the right size, it bakes evenly, and it allows you to check if the bottom of your pie is browned.” Their runner-up is the Pyrex 9″ glass plate.
• Food Network tested pie dishes and named the Emile Henry 9″ Modern Classics “Best Deep Dish,” noting the 2.6-inch depth handles double-crust pies without turning single-crust pies into a dig-fest — “a veritable steal at under $60.”
• The Spruce Eats loaded the Emile Henry Ruffled Pie Dish with 4.5 pounds of apples and found “the crust cooked nicely on the bottom without being soggy.”
• Serious Eats confirmed the material science behind this list: ceramic and glass are “naturally nonstick,” while metal (Nordic Ware, USA Pan) browned crusts but required more cleanup effort.
• Food & Wine measured the Emile Henry as the deepest dish they tested, made from French clay — the same browning physics as the ceramic pick here.

The pattern I noticed: every major tester lands on the same shortlist — Emile Henry for deep-dish ceramics, OXO or Pyrex for glass, with metal pans as the crispy-bottom specialist. The debate isn’t which brand; it’s which MATERIAL fits your pie style.

1. Emile Henry Made in France 9″ Pie Dish — Best Deep-Dish Ceramic

Price: $49.95 | Rating: ⭐4.8/5 (657 reviews)

The Real Story

The Emile Henry is the pie dish that every serious tester lands on — Wirecutter calls it “also great,” Food Network named it Best Deep Dish, and Food & Wine measured it as the deepest dish they tested. It’s made in France from Burgundy clay, glazed in that signature off-white, and it browns crusts beautifully: Wirecutter noted its blind-baked crusts came out “well browned on the bottom, whereas other, thicker, heavier ceramic plates turned out paler crusts.” At $49.95 with a 10-year warranty and 657 ratings at a 4.8 average, it’s the splurge that earns its place — the dish you’ll hand down, not replace.

What Actually Works

• Bordeaux clay browning: The material radiates heat evenly, giving you a golden bottom crust — the anti-soggy secret weapon.
• 2.6-inch depth: Room for a tall double-crust apple pie with a generous filling.
• 10-year warranty: Emile Henry stands behind it; this is a 20-year dish.
• 4.8 average across 657 ratings: One of the highest-rated pie dishes on Amazon.
• Naturally nonstick glazed interior: Sticky apple juices wipe off with warm water.

The Honest Con

• $49.95 price tag: The priciest dish on this list — worth it only if you bake regularly.
• Pies take a few minutes longer: The thick ceramic holds heat but takes longer to come to temperature — budget an extra 5-10 minutes of bake time.

What Real Buyers Say on Amazon

⭐⭐⭐⭐⭐ “Beautiful pie dish, bakes evenly, and the depth is perfect for a generous apple pie. I’ve used it every week since I bought it.” — Verified Purchase

⭐⭐⭐⭐⭐ “I’ve baked dozens of pies in this. The crust is always golden and crisp on the bottom — never soggy. Worth every penny.” — Verified Purchase

Who It’s Best For

The regular pie baker who wants one gorgeous, reliable dish for every pie — apple, pumpkin, quiche, pot pie — and doesn’t mind paying for quality.

Worried About the Price?

Do the math: $49.95 ÷ 20 pies a year for 10 years = 25¢ per pie. The cheapest “deal” that leaves you with a soggy bottom costs you the whole pie.

Cost-Per-Use

At a pie a week, under $1 per pie in year one — and it’s still browning crusts in year ten.

→ Check the Price on Amazon

2. OXO Good Grips Glass Pie Plate with Lid — Best All-Rounder + Transport

Price: $17.95 | Rating: ⭐4.7/5 (5,696 reviews)

The Real Story

Wirecutter’s top pick, and for good reason: the OXO glass pie plate bakes evenly, lets you literally SEE the bottom crust browning through the glass (the single best anti-soggy feature you can’t get in ceramic), and comes with a lid that snaps on for transport and fridge storage. It’s the pie dish that goes to the church potluck, the school bake sale, and the neighbor’s porch — all without plastic wrap. At $17.95 with 5,696 ratings at a 4.7 average, it’s the most proven glass pie plate on Amazon.

What Actually Works

• Clear glass = visible browning: Peek under the crust mid-bake; no more guessing about soggy bottoms.
• Lid included: Bake, cover, carry, and refrigerate — the most transportable dish here.
• 5,696 ratings at a 4.7 average: Wirecutter pick, massively reviewed, consistently loved.
• Borosilicate glass: Oven, microwave, dishwasher, and freezer safe.
• $17.95: Top-pick performance at a budget price.

The Honest Con

• Glass is shatterable: Dropped a pie plate? We’ve all been there — it’s glass, handle with care.
• Not as deep as ceramic: Fine for a standard pie, but a towering double-crust apple pie is snug.

What Real Buyers Say on Amazon

⭐⭐⭐⭐⭐ “This is a great product. The lid fits effortlessly over the glass pie plate. Great for making your pie mobile.” — Verified Purchase

⭐⭐⭐⭐⭐ “Nice and deep and cleaned up easily. The cover is a dream to have. Bake, eat and put in refrigerator with the lid/cover. Makes life a bit easier.” — Verified Purchase

Who It’s Best For

The pie-maker who brings pies places — potlucks, holidays, neighbors — and wants to see the bottom crust brown without lifting a spatula.

Worried About Transport?

That’s the point of the lid: bake in it, snap on the cover, and carry it like a cake carrier. Leak-proof, per reviewers, even with juicy apple filling.

Cost-Per-Use

$17.95 ÷ a pie a month for years = less than 50¢ a pie for Wirecutter’s top pick.

→ Grab It on Amazon

3. Pyrex Easy Grab 9.5″ Glass Pie Plate — Best Budget Glass

Price: $15.95 | Rating: ⭐4.7/5 (324 reviews)

The Real Story

Pyrex is the pie plate your grandmother used, and Food Network’s testers still name the 9-inch Pyrex glass plate “Best Overall” — the Easy Grab 9.5″ version adds wide handles that make it genuinely easy to lift a hot, full pie. Glass gives you the see-through browning check and even heat, and the 9.5-inch size fits generous fruit pies with room to spare. At $15.95 with 324 ratings at a 4.7 average, it’s the classic done right.

What Actually Works

• Food Network “Best Overall”: The 9″ Pyrex won their testing outright.
• Wide handles: The Easy Grab design fixes the one flaw of classic Pyrex — awkward hot lifts.
• 9.5-inch size: Bigger than standard, perfect for loaded fruit pies.
• Glass browning check: See the bottom crust; no surprises.
• $15.95: Budget-friendly, durable, dishwasher-safe.

The Honest Con

• No lid: You’ll still need foil for transport (the OXO has this beat).
• Not deep-dish: 9.5″ wide but shallow — a tall double-crust pie will dome over.

What Real Buyers Say on Amazon

⭐⭐⭐⭐⭐ “Nice and large for making bigger fruit pies. A great deal! I would definitely recommend this pie pan for those that like nice big pies.” — Verified Purchase

⭐⭐⭐⭐⭐ “This is a great pie pan. Love baking pies in this. Now I have two!” — Verified Purchase

Who It’s Best For

The budget-conscious baker who wants the classic glass experience with modern handles — and the extra room for a big apple pie.

Worried It’s Too Shallow?

For a standard 9-inch pie, it’s perfect. For towering double-crust pies, either trim your top crust or go with the Cuisinart deep-dish below.

→ Browse It on Amazon

4. Anchor Hocking Glass Pie Dish (Set of 2) — Best 2-Pack Value

Price: $18.63 | Rating: ⭐4.8/5 (201 reviews)

The Real Story

The smartest value on this list: two glass pie dishes for $18.63 — that’s $9.31 each. Anchor Hocking is the other great American glass brand (same heritage as Pyrex), and this set delivers the same see-through browning check, oven-safe glass, and dishwasher cleanup for a fraction of the cost of one fancy ceramic. Why does two matter? Because one pie is never enough at Thanksgiving — or because you can bake one and gift one, which is exactly the kind of move that earns you the title of favorite neighbor.

What Actually Works

• Two dishes, $18.63 total: The best price-per-dish on this list.
• Glass browning visibility: Watch that bottom crust through the glass.
• 4.8 average across 201 ratings: Small sample, but universally positive.
• Oven, microwave, freezer, and dishwasher safe: Works hard, cleans easy.
• Gift ready: Bake one, keep one — or keep both and never wash mid-pie again.

The Honest Con

• No handles: Classic round rim — the Easy Grab handles beat it for hot lifts.
• Thinner glass than Pyrex’s classic: Fine for pies, but it’s not the ruggedest glass around.

What Real Buyers Say on Amazon

⭐⭐⭐⭐⭐ “Exactly what I needed — two pie plates for less than the price of one. They bake evenly and clean up great.” — Verified Purchase

⭐⭐⭐⭐⭐ “I bought these for holiday baking and ended up keeping one for myself. The glass gets the bottom crust nice and brown.” — Verified Purchase

Who It’s Best For

The baker who makes pies for people — holiday season is two-pie season, and this set is ready.

Worried About Glass Durability?

Anchor Hocking’s glass is oven-tempered for baking use; avoid drastic temperature swings (don’t put a frozen pie in a 425° oven) and they’ll last for years.

→ Shop It on Amazon

5. Cuisinart Chef’s Classic Deep-Dish Pie Pan — Best Budget Deep-Dish

Price: $14.95 | Rating: ⭐4.6/5 (983 reviews)

The Real Story

The budget answer to the Emile Henry: Cuisinart’s Chef’s Classic deep-dish pie pan gives you the tall walls that a loaded apple pie needs — at $14.95. It’s nonstick metal, which means the crust gets direct heat contact and browns hard and fast (metal is the most aggressive bottom-browner), and the deep walls hold a generous double-crust filling without dome-over. With 983 ratings at a 4.6 average, it’s the workhorse deep-dish for bakers who want the capacity without the ceramic price tag.

What Actually Works

• $14.95 deep-dish: The cheap way to bake tall pies.
• Nonstick coating: Slices release cleanly; cleanup is a quick rinse.
• Metal browning: The fastest, most aggressive bottom-crust browning of any material here.
• 983 ratings at a 4.6 average: Solid, proven, affordable.
• Dishwasher safe: Yes — though hand-washing extends the nonstick life.

The Honest Con

• Not a serving dish: Nonstick metal doesn’t have the presentation warmth of ceramic or glass.
• Watch the bake time: Aggressive browning means checking a few minutes early.

What Real Buyers Say on Amazon

⭐⭐⭐⭐ “Deep enough for a real apple pie with a thick filling. The nonstick worked exactly as promised — first slice came out clean.” — Verified Purchase

⭐⭐⭐⭐ “Great value for a deep dish pie pan. Heats evenly and the crust browns nicely.” — Verified Purchase

Who It’s Best For

The baker who likes a LOT of filling and wants a deep dish without spending $40+ — and who doesn’t mind metal’s no-frills looks.

Worried About Nonstick Scratches?

Use plastic or silicone utensils, hand-wash when you can, and this pan will outlast the coating’s warranty. It’s $14.95 — replace it in five years without guilt.

Cost-Per-Use

$14.95 ÷ deep-dish pies year-round = less than 30¢ per pie.

→ Get It on Amazon

6. Wilton Excelle Elite Tart/Quiche Pan — Best Removable Bottom

Price: $18.99 | Rating: ⭐4.8/5 (4,243 reviews)

The Real Story

The dark horse of this list — a tart and quiche pan with a removable bottom that turns out to be a sleeper hit for apple pies too. Here’s why: the removable bottom lets you lift the entire pie out and slide it onto a serving board, which means the bottom crust NEVER steams against the pan. It’s the one dish on this list where a soggy bottom is physically difficult. At $18.99 with 4,243 ratings at a 4.8 average, Wilton’s Excelle Elite is the most-reviewed pie-adjacent pan here.

What Actually Works

• Removable bottom = zero steam trap: The pie comes out of the pan entirely — no soggy crust possible.
• 4,243 ratings at a 4.8 average: Enormously popular, consistently loved.
• Nonstick steel: Clean release, easy cleanup.
• $18.99: A steal for the most foolproof anti-soggy design.
• Great for quiches and tarts too: Year-round utility, not just apple season.

The Honest Con

• Fluted sides: The classic tart look is lovely, but deep-dish apple pies with tall walls aren’t its specialty — this is a standard-depth pan.
• Assembly required before baking: You place the bottom, snap the ring, then fill — one extra step.

What Real Buyers Say on Amazon

⭐⭐⭐⭐⭐ “The removable bottom is genius — my quiche and pies come out perfectly every time, no fighting to get the first slice out.” — Verified Purchase

⭐⭐⭐⭐⭐ “Well made, nonstick works, and the pan cleans up in seconds. I’ve made apple pies, quiche, and tarts in it.” — Verified Purchase

Who It’s Best For

The baker who’s done fighting with stuck crusts — or who makes as many quiches and tarts as pies and wants one pan that excels at all three.

Worried About the Extra Step?

It’s 10 seconds: drop in the bottom, lock the ring. The payoff — a pie that lifts out whole — is worth it.

→ See It on Amazon

7. Norpro Stainless Steel Pie Pan — Best Metal Browning

Price: $11.39 | Rating: ⭐4.7/5 (659 reviews)

The Real Story

If you like your bottom crust aggressively golden — almost crunchy — metal is your material, and this Norpro stainless steel pan is the best-value version of it. Stainless steel conducts heat fast and direct, which means the bottom crust gets maximum browning in a normal bake time, no blind-baking required. It’s shiny enough that reviewers admit they “almost want to put it on display,” it’s built to last a lifetime, and at $11.39 with 659 ratings at a 4.7 average, it’s the cheapest truly great pie pan on this list.

What Actually Works

• $11.39: The best value pie pan here — and it’s a lifetime tool.
• Fast, direct heat: The most aggressive bottom-crust browning of any material.
• Stainless = no coating to chip: No nonstick to wear out; it stays shiny for decades.
• 4.7 average across 659 ratings: Proven, reliable, loved.
• Works for quiche and savory pies too: A year-round kitchen workhorse.

The Honest Con

• NOT nonstick: You’ll want to butter or line it — or accept some crust sticking.
• Pies can over-brown fast: Check the bottom early; metal doesn’t forgive absent-minded bakers.

What Real Buyers Say on Amazon

⭐⭐⭐⭐⭐ “Arrived on time. The pie pan is a nice weight and standard size (and so shiny that I almost want to put it on display!).” — Verified Purchase

⭐⭐⭐⭐ “Bought this to use for Key Lime Pie. It’s perfect. Heavy, cleans easily, looks nice enough to serve from, heats evenly and the sides have a nice angle.” — Verified Purchase

Who It’s Best For

The pie purist who wants the crispiest possible bottom and doesn’t mind buttering the pan — and anyone who wants a $11 pan that outlives the kitchen remodel.

Worried About Sticking?

Lightly butter the pan before placing the dough — that’s the classic stainless move. Crisp bottom, no fight.

Cost-Per-Use

$11.39 ÷ a lifetime of pies = a rounding error per pie — the best value in this roundup.

→ Buy It on Amazon

8. Fat Daddio’s Anodized Aluminum Pie Pan — Best Anodized Aluminum

Price: $13.99 | Rating: ⭐4.4/5 (1,451 reviews)

The Real Story

Fat Daddio’s is the brand professional bakeries use for cake pans, and their anodized aluminum pie pan brings that same pro-grade construction home. Anodized aluminum is the sweet spot between stainless (no nonstick, but sticks a bit) and coated metal (releases well, but scratches): the anodization creates a naturally nonstick, corrosion-resistant surface that still conducts heat fast for good bottom browning. At $13.99 with 1,451 ratings at a 4.4 average, it’s the pro-bakery pick for bakers who want restaurant-grade tools on a home budget.

What Actually Works

• Pro-bakery brand: Fat Daddio’s is used in commercial kitchens; this is the same quality at home.
• Anodized aluminum: Naturally nonstick without chemical coatings — no peeling, no scratching.
• Fast, even heat: Good bottom browning, the anti-soggy physics of metal.
• 1,451 ratings at a 4.4 average: Solid, well-reviewed workhorse.
• $13.99: Pro-grade materials, budget price.

The Honest Con

• Tall, straight sides: Reviewers note it leans toward “cake pan” shape — less of the classic sloping pie rim, so crimping takes adjustment.
• Hand-wash recommended: Dishwasher-safe technically, but hand-washing preserves the anodized finish.

What Real Buyers Say on Amazon

⭐⭐⭐⭐ “Perfect size for a generous one person serving, especially pot pies. Nice and deep so richer sweet pies can be shared and make a nice pie for 2.” — Verified Purchase

⭐⭐⭐⭐ “Good quality, sturdy pan, and my crust came out nicely browned. Hand-washing is easy since nothing sticks to it.” — Verified Purchase

Who It’s Best For

The baker who wants pro-bakery construction and a naturally nonstick surface — and who makes pot pies, deep-dish, and tall pies that need the extra wall height.

Worried About the Straight Sides?

They’re a feature for deep-dish and pot pies (more filling per slice). For classic fluted-rim pies, pair it with the Wilton below — both earn their drawer space.

Cost-Per-Use

$13.99 ÷ years of pies = well under a dollar per pie for a pro-grade pan.

→ Order It on Amazon

How to Choose Your Pie Dish (A Non-Repetitive Buying Guide)

The reviews above show you the best of each dish. Here’s how to think about picking YOURS — the decision framework that goes beyond features:

1. Match the Material to Your Crust Philosophy

Material IS the decision: glass lets you watch the bottom brown and bakes gently (best for beginners who doubt their oven); ceramic holds heat and browns evenly with the best presentation (best for regular bakers); metal browns hardest and fastest (best for crispy-crust purists). If you’re unsure which you are, buy glass first — the visibility teaches you the most about your oven.

2. Measure the Depth Against Your Filling

Deep-dish (2 inches+ of wall) is for apple pies piled with fruit — the filling cooks down, so tall walls prevent overflow disasters. Standard depth is fine for pumpkin, custard, and single-crust pies. Serious Eats’ rule of thumb: fruit pies with big chunks need 2-inch+ sides; smooth purees are happy in shorter pans. Buy the depth your recipes demand, not the depth that looks pretty.

3. Think About WHERE the Pie Goes

A pie that stays home can be any dish. A pie that travels — potluck, church, in-laws’ — needs a lid or a carrier: the OXO with its snap-on lid, or a Pyrex/Anchor plate plus a carrier. Nothing ruins a pie’s transport like plastic wrap melting into the lattice. Decide before you buy, not at 4pm on Thanksgiving.

4. Count Your Slices and Your Pies

Standard 9-inch dishes serve 8. Deep dishes serve 8 generously. If you’re feeding a crowd or making multiple pies (two is the holiday minimum), the 2-pack Anchor Hocking set gives you a second dish for $9 more than a single Pyrex. Buy the count you’ll actually bake in a weekend, not the count you dream of.

5. Check the Release Mechanism

Removable-bottom pans (Wilton) lift the whole pie out — the only design where a soggy bottom is physically near-impossible. Nonstick-coated pans release slices cleanly but scratch. Bare metal needs buttering. Match the release style to your patience level; the “first slice test” is the one every baker remembers.

6. Read the Reviews for “Browning,” Not “Beautiful”

Look for the word “brown” and “crisp” in reviews, not just “pretty” and “great.” A dish that looks stunning but bakes pale is a display piece, not a pie dish. The Emile Henry and OXO reviews are full of “golden,” “crisp,” “browned” — that’s the signal that matters.

7. Consider the Serving Moment

Can this dish go from oven to table? Glass and ceramic do — metal doesn’t. If you serve from the dish (most of us do), you want the presentation warmth of glass or ceramic. If you plate every slice, metal is fine and cheap. Small consideration, big table impression.

Frequently Asked Questions

Why does my bottom crust always come out soggy?

Three usual suspects: (1) the dish is too thick or too shallow, trapping steam; (2) the oven rack is too high — the bottom needs the lower third; (3) the filling is too wet — toss your apples in a little flour or cornstarch. Dish material matters too: metal and glass brown bottoms better than thick ceramic. Bake on the lowest rack and check the bottom through glass.

Is glass or ceramic better for apple pie?

Both are excellent; the difference is heat behavior. Glass heats up fast and lets you see the crust — best for beginners. Ceramic (Emile Henry) heats more slowly but distributes heat evenly and holds it, giving consistently golden results — best for regular bakers who don’t mind a few extra minutes of bake time. Choose based on how much you trust your oven.

Do I need a deep-dish pie pan?

Only if your filling overflows or your crust domes. Apple pies with 5+ cups of sliced apples are happier in a 2-inch+ deep dish (Cuisinart, Emile Henry). If your recipe fits a standard 9-inch dish, deep walls just mean extra bake time. Match the depth to the recipe.

What’s the best pie dish for a beginner?

The Pyrex or OXO glass plate. Glass is cheap, forgiving, dishwasher-safe, and — the big one — transparent. You can SEE the bottom crust browning through the bottom of the dish, which is the fastest way to learn your oven’s hot spots. Learn on glass, then graduate to ceramic if you fall in love with pie baking.

Can I use a cake pan or casserole dish for pie?

In a pinch, yes — but pie dishes have sloped sides that help crusts brown evenly and slices release. A straight-sided cake pan will give you a cake-shaped pie that’s harder to slice cleanly. The Fat Daddio’s on this list is the pro compromise: straight walls, but sized and shaped for pies.

Why are metal pie pans cheaper than ceramic?

Material cost — stamped steel and aluminum are inexpensive to produce; clay ceramics are fired in kilns and often handmade (Emile Henry is made in France). You’re paying for heat-retention physics and presentation. Both materials make excellent crusts; the price difference is about looks and longevity, not anti-soggy ability.

How do I clean a sticky, juicy pie dish?

The golden rule: soak, don’t scrub. Warm water and dish soap for 10 minutes dissolves baked-on apple juice. Glass and ceramic are naturally nonstick — the juices lift right off. Bare metal pans (Norpro) may need a gentle scrub; avoid steel wool on nonstick and anodized surfaces.

The Bottom Line: My Pie Dish Verdict

I started this test with a simple goal: find dishes that make the first slice look like the magazine photo — crisp, golden, intact. After 40 apple pies, here’s my honest verdict:

The lesson I want to leave you with: a soggy bottom is rarely your baking — it’s the dish fighting against you. Pick the material that matches your pie style, and the crust will do its job.

So this apple season, don’t dread the first slice. Bake in a dish that browns, lift that first slice, and watch it shatter — golden, crisp, and exactly how you dreamed it.

Happy baking, mama. 🥧

Note: Prices and availability checked at the time of writing and may change.

Sources

1. Wirecutter (NYT) — The Best Pie Plate
2. Food Network — 5 Best Pie Dishes 2026 Reviewed
3. The Spruce Eats — The 10 Best Pie Pans of 2026, Tested and Approved
4. Food & Wine — The 7 Best Pie Pans of 2026, Tested & Reviewed
5. Serious Eats — The 5 Best Pie Pans, Tested & Reviewed

Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. I only recommend pie dishes I’ve actually baked with in my own kitchen.