The Best Pie Plates for Home Bakers, According to Experts

Love to bake pies for your nearest and dearest? You might want to consider picking up a budget-friendly option that’s not too precious. "We would really love to use non-disposables, but the need to track deposits makes it pretty complex,” explains Mike Raskin, chef and owner of Edith’s Pie. “So we use a brand called Fig and Leaf. They make quality aluminum products [that are] sturdy and bake well.” With a 60-count bundle available for under $25, this pick can offer some serious bang for any avid pie maker.

June Pie’s Tehmi Brimhall is also a fan of affordable pie plates — especially if you're bringing them over for a potluck-style dinner. “You don’t have to feel bad when you leave the extra slices of pie with the host,” she explains. Brimhall’s favorite? Nine-inch pie plates from Cooking Concepts, which she found it at Dollar Tree. If you're not near one, don't worry — it's also available online. “It has an even, nonstick bake; a solid lip around the edge so the crimped edge stays put; and is a generous size,” she says. “And the cost is perfect.”

For Sheila Labao, owner and head baker at New Pie Co. in Toronto, a metal pie plate is a hefty option that “maintains consistent temperature.” When she’s whipping up a fresh pie, she reaches for this pick from Crate & Barrel. “It’s durable and nonstick, and the slate blue color is also gorgeous enough to transition from baking to dinnerware.”

Finding a pie plate that’s durable, affordable, and looks good can be a tall order. But according to Linda Pedersen, who also goes by the Portlandia Pie Lady, this Pyrex plate ticks off all of the boxes. Not only does its thick rims come in handy when adding decorative touches or fluting along the crust, but Pedersen also mentions she hasn’t broken one in more than 30 years. Best of all? It yields delicious results. “The pies always bake evenly; bottom and tops [are] never overdone,” she shares. “They're also fabulous with ice box pies, straight from fridge to table.”

Turns out Pedersen isn’t the only one who loves Pyrex’s pie plates. Author and blogger Irvin Lin admittedly has “way too many pie plates,” but Pyrex continues to be his go-top option. “It's a durable, no-frills deep dish pie pan made of clear glass, which means you can check the bottom pie crust to make sure it's baked through,” he says. Want to give your pie plate a stylish edge? Pick up a set of this scalloped option, which is Lin’s personal favorite. “Its simple, classic design means the pie you made can shine without distractions,” he adds.

This pie plate from USA Pan is “built like a tank,” says Ken Haedrich, dean of the Pie Academy. “[It’s]made of beefy aluminized steel — think nice, evenly browned crust — and comes with a corrugated bottom and proprietary coating to help prevent sticking. I like the depth, too; plenty for deep-dish fruit pies, but not so deep that you wouldn't bake a slimmer profile custard or chess pie in it.” But no matter which type of pie you make, it’s safe to say this one’s durable enough to pass down to the next generation of bakers.

When Katie McDermott began Art of the Pie, she taught with four Emile Henry plates that she already owned. Twenty years later, she still considers Emile Henry her go-to brand. Made with a durable ceramic, this option insulates and distributes heat evenly — all while looking good. “I love that they can go from freezer to oven with ease,” the speaker, author, and James Beard nominee shares. “Last year, at my request, Emile Henry began providing pie plates for our in-person Pie Camp workshops, but whether they provided them or not, I would still rate its pie plate five-plus stars.”

Pie artist and author of “Pies Are Awesome,” Jessica Leigh Clark-Bojin is always on the lookout for beautiful, vintage-inspired plates that aren’t too deep. She ultimately found her match with these pretty offerings from My Farmhouse Kitchen Co. on Etsy.

“I am a huge fan of supporting small businesses, and [these are] gorgeous on the table or the shelf as a display item, and — most importantly — they make for a great pie bake,” she explains. The shallow depth means faster cook times and less chance of soggy bottoms.” For best results, Clark-Bojin places them on a baking sheet in the oven to “add an extra blast of heat to the bottom and catch any bubble-overs.”

If you want a pie dish that can withstand the test of time, this one from Made In is a winner. The direct-to-consumer darling uses a construction that artisans in France’s Loire Valley have been using for over 200 years. Made with porcelain, this plate offers a nonstick surface that’s thermal shock-resistant and oven-safe up to 650 degrees Fahrenheit. Oh, and did we mention colorful rim gives it dinner party appeal? “It’s beautiful enough to bring right to the table,” says Chelsea Gerdeman, head baker at Bang Bang Pies in Chicago, Illinois. “It’s also deeper than most, which is not a bad thing!”