Deep Dish Pie Pan: How Deep Should You Go?

Deep-dish pie pans typically range from 1.5 to 2.5 inches deep, but some can even be as deep as 6 cm. The standard depth for most pie pans is 1 to 1.25 inches, so a deep-dish pan is significantly deeper. The extra depth in a deep-dish pan allows for more crust and filling, making it perfect for pies with a lot of toppings, such as apple or cherry pie.

The standard size for a deep-dish pie pan is 9 wide and 1.5 deep

The standard size for a deep-dish pie pan is 9 inches wide and 1.5 inches deep. This size is ideal for most pie recipes, as it provides ample space for the filling and allows for a beautiful, tall slice of pie.

The 9-inch width is a standard measurement for pie pans, with most recipes calling for this size. This width provides a good balance between the crust and the filling, ensuring that the pie is not overly filled or undercooked.

The 1.5-inch depth of a deep-dish pie pan is what sets it apart from regular pie pans, which typically measure around 1 to 1.25 inches deep. This extra depth is perfect for pies with generous portions of crust and filling, such as apple, cherry, or blueberry pies. It also works well for pies with thick fruity slices, ensuring that each bite is packed with flavor.

The standard size of a deep-dish pie pan allows for a beautiful presentation and a delicious, evenly baked pie. It is important to note that the depth of a pie pan can vary, so always check the dimensions before purchasing to ensure it suits your baking needs.

Additionally, the material of the pie pan can also impact the baking process. Ceramic and stoneware pans, for example, tend to result in soggy bottoms and damp crusts due to their slow heat conduction. On the other hand, tempered glass pans, like the popular Pyrex brand, promote even baking and the desired golden, flaky crust.

Ceramic and stoneware pans are heavy and can result in soggy crusts

While ceramic and stoneware pans are beautiful and win in terms of aesthetics, they are heavy and can result in soggy crusts. Ceramic and stoneware are heavy materials that conduct heat slowly. This means they maximise moisture retention, which is ideal for some bakes but, when it comes to pies, can often result in a soggy bottom and damp crust.

Ceramic pie pans are usually made of stoneware or porcelain, and their performance depends on the maker and the material used. They tend to be slower to transfer heat than more efficient metal pans, though they retain heat well.

One baker, who uses a ceramic/stoneware pie pan, noted that their recipe took 8-10 minutes longer to bake than when they used a Pyrex glass pan. The blogger hosting this comment confirmed that it is "normal for pies baked in those heavy ceramic dishes—as pretty as they are—to require more time in the oven".

If you are set on baking in a ceramic or stoneware pan, it is recommended that you place the pan in the lower third of the oven, closer to the heat source, to best capture its heating capability.

Glass pans are affordable and allow for even baking

Glass pie pans are a great option for bakers as they are affordable, widely available, and allow for even baking. They are also versatile, suitable for both sweet and savoury pies, quiches, cheesecakes, and more.

Pyrex is a popular brand for glass pie pans, with a range of options available in different sizes and depths. For example, the Pyrex Basics 9-Inch Pie Plate is a simple yet effective choice, providing even heat conduction for a reasonable price. The Pyrex Deep 2-Pack (9.5") Glass Baking Dish Set is another good option for those wanting a deeper dish.

Other brands also offer glass pie pans, such as Anchor Hocking, with its Oven Basics 9.5-Inch Deep Pie Plate, and Duralex, with its Ovenchef® Pie Dish. These dishes are made from tempered glass, which is resistant to thermal shock and provides even heating for your bakes.

Glass pie pans are a good choice for bakers of all experience levels. Their clear material allows you to see when the crust is browned and baked, and they are often affordable enough that you can leave one behind at a potluck without too much worry. So, if you're looking for an affordable and effective option for even baking, a glass pie pan is a great choice.

Metal pans conduct heat efficiently but can lead to over-browning

Metal pans are excellent heat conductors, but this efficiency can lead to over-browning when making pies. Metal is a conductor, and its electrons are mobile, allowing heat to be conducted well. Metals such as copper, aluminium, or cast iron are good conductors due to their free-flowing electrons.

Metal pans are ideal for cooking pies with a lot of filling, as they can efficiently distribute heat. Metal pans are also inexpensive, shatterproof, and widely available. However, metal pans can lead to over-browning and inconsistencies when baking custard-based pies, such as pumpkin or buttermilk pies. This is because the pie filling may require a longer cooking time to set, and the bottom crust can become over-browned before the filling is ready.

To avoid over-browning, some bakers recommend using a glass or ceramic pie dish. Glass and ceramic dishes conduct heat more slowly and evenly, resulting in a uniformly golden crust. Additionally, glass dishes allow bakers to see when the bottom crust is firm and nicely baked. Ceramic dishes are also aesthetically pleasing and can win appreciative comments when presented at the table.

Another option to prevent over-browning is to use a double-pan setup. This involves baking the pie inside a glass or ceramic dish, which aids in even heat distribution and provides stability for handling. The disposable pan can be removed once the pie has cooled and is ready to be served.

In summary, while metal pans are efficient heat conductors, they can lead to over-browning in certain pie recipes. To avoid this issue, bakers can opt for glass or ceramic pie dishes or utilise a double-pan setup with a disposable metal pan.

The Emile Henry Pie Dish is a popular ceramic option

The Emile Henry Pie Dish: A Popular Ceramic Option

Design and Features

The Emile Henry Pie Dish stands out for its graceful, ruffled edge inspired by vintage French bakeware. This design not only adds a touch of elegance to your table but also simplifies the process of cutting and removing portions. The dish is available in a 9-inch size, which is considered the "gold standard" for pie dishes, as it offers versatility and a balanced ratio of filling to crust.

One unique feature of the Emile Henry Pie Dish is its HR ceramic construction. This high-quality ceramic material is made with mineral-rich clay from the Bordeaux region of France. It is renowned for its ability to insulate and evenly distribute heat during baking, resulting in a perfectly cooked pie with a flaky, golden crust. The ceramic construction also ensures slow cooking, keeping your pie warm for serving.

Durability and Warranty

The Emile Henry Pie Dish is built to last with its scratch-resistant glaze and resistance to thermal and mechanical shock. You can take the dish directly from the freezer to a hot oven without worrying about any damage. The manufacturer offers a 10-year warranty on their products, guaranteeing their durability and performance.

Performance and Versatility

The Emile Henry Pie Dish delivers consistent results with its ability to produce evenly baked, golden crusts and thoroughly cooked fillings. It is an excellent choice for a variety of pies, from classic apple pies to tart key lime or savory quiches and potpies. The dish can be used in the oven, microwave, and dishwasher, making it a versatile and convenient option for bakers.

Expert Endorsements

The Emile Henry Pie Dish has earned the endorsement of renowned baking experts, including Kate McDermott, author of the James Beard Award-nominated "Art of the Pie." McDermott praised the dish for its generous capacity, consistently excellent browning, and elegant European looks. The dish's versatility and performance have made it a favourite among baking enthusiasts.

Frequently asked questions