Creating the perfect fruit pie requires more than just a great recipe and fresh ingredients. The right pie pan is a crucial tool that can make the difference between a soggy bottom and a beautifully crisp, golden crust. Different materials conduct heat in unique ways, directly impacting how your crust browns and your fruit filling bubbles.
From classic glass that lets you monitor browning to heavy-duty cast iron that retains heat for even cooking, the options are vast. This roundup examines the best pie pans specifically for fruit pies, helping you understand which features matter most for your baking style and kitchen needs.
The Best Pie Pans for Perfect Fruit Pies
- Lodge Cast Iron Pie Pan 9 Inch
- OXO Good Grips Glass Pie Plate with Lid
- Pyrex Deep 2-Piece 9.5″ Glass Baking Dish Set
- Lindy’s Stainless Steel 9 inch pie pan
- USA Pan Bakeware Aluminized Steel Pie Pan
- OXO Good Grips Non-Stick Pro Round Cake Pan
- Pyrex Easy Grab 9-Inch Glass Pie Plate, 2-Pack
- Chicago Metallic Professional Nonstick 9-Inch Pie Pan, 2-Pack
Lodge Cast Iron Pie Pan 9 Inch
For bakers seeking a perfectly crisp and browned crust, the Lodge Cast Iron Pie Pan is a top choice. Cast iron is renowned for its exceptional heat retention and distribution, providing edge-to-edge even heat that promotes consistent baking and browning. This means no more undercooked, soggy bottoms, which is a common challenge with juicy fruit pies.
This pan comes pre-seasoned with 100% vegetable oil, making it ready to use right out of the box. The seasoned surface naturally improves with use, creating a non-stick quality over time. Its heavy-duty construction ensures it will be a mainstay in your kitchen for years, reliably turning out bakery-quality pies at home.
OXO Good Grips Glass Pie Plate with Lid
The OXO Good Grips Glass Pie Plate offers the visibility of glass with the added convenience of a storage lid. Constructed from durable borosilicate glass, this plate can withstand extreme temperature changes, moving safely from a hot oven to a cool countertop without the risk of cracking or shattering. This feature is ideal for bakers who need to check on their crust’s progress.
OXO’s signature attention to ergonomics is evident in the generous rim, which provides a safe and comfortable grip even when using oven mitts. The included lid makes storing leftover pie simple and secure. An easy-read 9-inch dimension marking on the rim helps with portioning and placing your crust accurately.
Pyrex Deep 2-Piece 9.5″ Glass Baking Dish Set
This two-piece set from Pyrex is an excellent value for frequent bakers or for holiday gatherings where you need multiple pies. The 9.5-inch plates are slightly deeper than standard pie pans, providing extra room for generous fillings, which is perfect for tall fruit pies like apple or cherry. The wave-pattern rims add a stylistic hint while making handling easier.
Made from high-quality, non-porous glass, these plates resist absorbing stains and odors from your ingredients. The durable tempered glass is versatile and safe for use in the dishwasher, microwave, freezer, and even a preheated oven, making the entire baking and storing process straightforward.
Lindy’s Stainless Steel 9 inch pie pan
The Lindy’s Stainless Steel pie pan is a professional-grade option known for its durability and performance. The heavyweight material ensures even heat distribution, which is key to a uniformly baked crust. Its highly polished, mirror-like finish is designed to prevent crusts from sticking, allowing for easy release and serving.
Unlike aluminum, this stainless steel pan will not tarnish or wear over time, maintaining its like-new appearance. It is also remarkably resilient, capable of going directly from the freezer to a hot oven without warping or damage. This makes it a great choice for bakers who like to prepare pies in advance and bake them from frozen.
USA Pan Bakeware Aluminized Steel Pie Pan
Made in the USA, this aluminized steel pie pan is built to commercial-grade, heavy-gauge standards. The unique corrugated surface is not just for looks; it facilitates better air circulation around the pan, leading to more evenly baked goods and a quick, clean release of the crust.
The pan is coated with Americoat, a premium silicone baking finish that is free of PTFE, PFOA, and BPA. This coating provides a reliable non-stick surface without the concerns associated with some other non-stick materials. It’s a robust and smartly designed pan for bakers who want professional results.
OXO Good Grips Non-Stick Pro Round Cake Pan
While marketed as a cake pan, this OXO Good Grips Pro pan is an outstanding choice for pies, especially those with delicate or sticky fillings. It is constructed from commercial-grade, heavy gauge aluminized steel, which provides fast and even heat distribution for consistent baking from the center to the edge.
The Swiss-engineered non-stick coating is ceramic-reinforced and built to be scratch, stain, and abrasion-resistant, promising the ultimate food release. A micro-textured pattern on the surface minimizes direct contact with the crust and promotes airflow, further ensuring even browning and a crispier result.
Pyrex Easy Grab 9-Inch Glass Pie Plate
For those who prefer the classic benefits of glass bakeware, the Pyrex Easy Grab pie plate is a solid option. The primary feature is the easy-grab rim, which offers a secure and comfortable hold, reducing the risk of dropping a hot, filled pie. Glass is an excellent material for baking because it heats evenly and allows you to monitor the color of your bottom crust.
This product is often sold in a convenient two-pack, which is perfect for baking multiple pies at once or for having a spare on hand. Like other Pyrex products, it is designed to be durable and versatile for various kitchen tasks, from baking to storage.
Chicago Metallic Professional Nonstick 9-Inch Pie Pan
Chicago Metallic is a trusted name in professional bakeware, and this nonstick pie pan lives up to that reputation. Sold in a practical two-pack, these pans are ideal for holiday baking or for anyone who doesn’t want to run out of pans mid-recipe. The professional nonstick coating ensures your crust releases cleanly and easily every time.
Designed for durability and consistent performance, these pans heat evenly to avoid hot spots that can cause uneven baking. The reliable nonstick surface also makes cleanup quick and simple, which is a welcome feature after a long day of baking.
Buying Guide: What to Look For in the Best Pie Pans for Fruit Pies
Choosing the right pie pan is one of the most important steps in making a great fruit pie. I’ve learned from experience that the material and design of your pan directly affect how your crust browns and whether you end up with a soggy bottom. For juicy fruit fillings, you need a pan that manages heat efficiently and promotes a crisp, fully cooked crust.
First, let’s talk about material. This is the biggest decision you’ll make. I have a few favorites for different reasons:
Glass (Pyrex): This is my top recommendation for beginners. Why? Because you can see through it! Watching the color of the bottom crust is a huge advantage. Glass heats evenly and tends to produce a nicely browned crust. It’s also non-reactive, so acidic fruits like cherries or peaches won’t pick up a metallic taste.
Ceramic or Stoneware: These pans are fantastic for even browning and they look beautiful coming straight to the table. They retain heat very well, which helps cook the filling thoroughly. The only downside is they can be heavy and sometimes require a slightly longer baking time.
Aluminum: If you want a crispy, well-browned crust, a dull aluminum pan is a workhorse. It conducts heat quickly and evenly. I always avoid shiny aluminum pans, as they tend to reflect heat away from the crust, leading to undercooking.
Cast Iron: For the ultimate crispy, almost fried bottom crust, cast iron is hard to beat. It gets very hot and holds that heat, which is perfect for setting a runny fruit filling fast. Just be sure your crust is well-chilled and you might need to protect the edges from burning.
Tinned Steel: These are the classic, lightweight pans you often see professional bakers use. They heat up very fast and create a wonderfully crisp crust. The main thing to watch for is rust; they need to be dried thoroughly after washing.
Beyond material, consider the finish. A dark, non-stick finish will brown crusts more aggressively than a light-colored one. You might need to reduce your oven temperature by 25°F to compensate. The depth of the pan matters, too. A standard pie pan is about 1-inch deep, but a deeper dish is better for very tall, voluminous fruit pies. Finally, think about the rim. A wide rim gives you more to crimp and decorate, while a rolled lip can make it easier to build a tall edge. Finding the best pie pans for fruit pies is about matching the pan’s properties to your filling and your desired crust outcome.
FAQ
Why is a glass pie pan often recommended for fruit pies?
Glass is my go-to for fruit pies for a couple of key reasons. First, it heats evenly, which helps cook the bottom crust thoroughly without hot spots. Second, and most importantly, it’s transparent. You can literally watch the bottom crust turn a beautiful golden brown, taking the guesswork out of knowing when your pie is done. This is a massive advantage when dealing with wet fruit fillings that can easily lead to a soggy bottom if under-baked.
Can I use a metal pie pan for a fruit pie?
Absolutely, you can. Dull, anodized aluminum pans are excellent because they are fantastic heat conductors and will give you a crisp, well-browned crust. I would just caution against using a shiny, reflective metal pan. Those tend to reflect heat away from the pie, which can result in a pale, undercooked bottom crust, especially problematic with a juicy fruit filling.
How do I prevent a soggy bottom crust with a fruit pie?
A soggy bottom is the classic fruit pie challenge. Besides using a good pan like glass or aluminum, I always use a few techniques in combination. I start by brushing the bottom crust with a thin layer of beaten egg white or melted butter before adding the filling; this creates a barrier. I also make sure my fruit filling isn’t too watery before it goes in. Tossing the fruit with sugar and letting it macerate for a bit, then draining off the excess liquid, works wonders. Finally, baking your pie on a preheated baking sheet helps blast heat into the bottom crust from the start.
What is the difference between a pie pan and a tart pan?
The main difference is the sides. A standard pie pan has slanted, smooth sides. A tart pan, on the other hand, has straight, vertical sides with a removable bottom. This design makes it easy to release a tart with clean edges. For a fruit pie, I prefer a pie pan because the slanted sides are better for containing the liquid from a bubbling fruit filling and are easier to crimp for a traditional look.
Is a deeper pie dish better for fruit pies?
For most standard fruit pies, a regular 1-inch deep pan is perfect. However, if you love a pie piled high with fruit, a deeper dish is a great idea. It allows you to use more filling without the risk of it bubbling over in your oven. Just remember that a deeper pie will likely need a longer baking time to ensure the fruit in the center cooks through and the bottom crust doesn’t remain doughy.
Do I need to grease my pie pan?
Generally, no. Most pie crust recipes have enough fat in them that sticking isn’t a huge issue, especially in a glass or ceramic pan. In fact, I find that an ungreased pan provides a better surface for the crust to grip onto, which can help prevent the sides from sliding down. If you are using a metal pan and are concerned, a very light coating of butter is fine, but it’s rarely necessary for a well-made pastry dough.