Deep-Dish Pie Pan Sizes

Deep-dish pie pans typically range from 1.5 to 2.5 inches deep, with a capacity of around 4 to 6 cups. The most common size for a deep-dish pie pan is 9 inches in diameter, though they can also be found in 8-inch and 10-inch sizes. The depth of a pie pan can make a significant difference in the baking process, as more depth requires a longer cooking time due to the increased volume of the pie.

Deep-dish pie pans are typically 1.5 to 2 inches deep

The Pyrex 9-Inch Glass Pie Plate is a great option for a deep-dish pie pan. It is 1.5 inches deep, which is the perfect size if you like to make cream pies or prefer a higher ratio of crust to filling. The Pyrex pie plate is made from durable tempered glass, which means that it won't shatter if you drop it. However, it is more likely to break if you move it directly from the freezer to the oven due to the dramatic temperature change.

If you're looking for something a little deeper, the OXO Good Grips Glass 9″ Pie Plate With Lid is a great option. At 2 inches deep, it is one of the few glass dishes that qualify as a deep-dish plate. The wider rim gives you plenty of space to shape a pretty crust, and the clear glass lets you see when your pie is done.

For a non-glass option, the Emile Henry Pie Dish is a great choice. This ceramic pie dish is 2 inches deep and comes in a range of elegant colours. It is safe to transfer from the freezer to the oven, and it is the only one of our recommendations that is broiler-safe, which is perfect if you want to brown the top of a meringue pie.

The most common pie pan size is 9 inches

Pie pans come in a variety of sizes, ranging from 8 to 12 inches in width. However, the most common pie pan size is 9 inches. This size is preferred because it is versatile and can be used for a variety of pie recipes.

A 9-inch pie pan is the perfect size for most recipes, as it provides a good balance between the crust and the filling. It is not too big, which can make the pie look skimpy, and not too small, which can make it difficult to fit all the filling.

Additionally, a 9-inch pie pan is typically about 1 to 1.5 inches deep, which is the ideal depth for most pies. A deeper pie pan may be needed for pies with a lot of crust and filling, while a shallower pie pan is better for custard pies or pies with a higher ratio of crust to filling.

When choosing a 9-inch pie pan, it is important to consider the material it is made of. Common materials include glass, ceramic, and metal. Each material has its own advantages and disadvantages in terms of heat conduction, ease of cleaning, and durability.

Glass pie pans are affordable, easy to find, and allow you to see the colour of the crust while baking. However, they can shatter if not handled carefully. Ceramic pie pans distribute heat slowly and evenly, resulting in uniformly golden crusts, but they may take longer to bake pies. Metal pie pans conduct heat efficiently but can be more prone to overcooking the pie.

In conclusion, a 9-inch pie pan is the most common and versatile size for baking pies. It provides the perfect balance between the crust and filling and is suitable for a variety of pie recipes. When choosing a 9-inch pie pan, consider the material and select one that best suits your baking needs.

Ceramic and stoneware pans can result in soggy crusts

While ceramic and stoneware pans are traditional and aesthetically pleasing, they are not the best choice for baking pies. This is because they are poor conductors of heat, which can lead to soggy crusts.

Ceramic and stoneware pans are made from heavy materials that conduct heat slowly. This means they maximise moisture retention, which is ideal for some baking needs but can result in soggy crusts for pies. They also retain heat for longer, so your crust may continue to cook even after you've taken it out of the oven. This can lead to a dried-out, chalky, or ashy crust instead of a flaky one.

Additionally, ceramic pans can be prone to sticking, making it tricky to get clean slices out of your pie. If you must use a ceramic pan, choose one with a glossy or smooth interior, and rub a small amount of neutral oil on the bottom of the pan only.

If you're using a ceramic pan, it's recommended to start fruit pies at a high heat (400–425°F) for the first 15-20 minutes, and then reduce the heat to 375°F for the rest of the baking time.

Glass pans are ideal for observing the colour of the crust

Glass is an insulator, which means it slows the flow of heat between the oven's air and your dough. This means it takes longer to heat up than metal, but once it's hot, it retains that heat well and for longer than metal. This can result in the sides and bottom of your bake browning faster than the interior cooks. However, this is less of an issue for pies, as the filling is less likely to be affected by the slower heat transfer.

Glass pans are also good for dishes that you want to keep warm after they come out of the oven, such as casseroles or pasta bakes. However, glass is not ideal for intense heat, like broiling, and doesn't handle temperature transitions from one extreme to another very well. For example, you shouldn't take a glass pan from the fridge and place it directly into a preheated oven, as it could crack.

Glass pans are also non-reactive with acidic foods, so you don't need to worry about the effect of ingredients like berries, tomatoes, or citrus coming into direct contact with the baking dish.

Metal pans are not ideal for custard-based pies

Metal pans are also not ideal for custard-based pies because they are more prone to warping than glass or ceramic pans. Metal pans are also not as good as glass pans for monitoring the browning of the crust. Glass pans allow you to see when the bottom crust is firm, browned, and nicely baked.

Metal pans are shatterproof and can withstand rapid temperature changes, but this is not as important for custard-based pies as it is for other types of pies.

Ceramic pans are a better option for custard-based pies because they have excellent heat distribution and heat retention, making them a top choice for delicate pie fillings. Ceramic pans are also deeper than standard glass and metal dishes, which can be helpful for custard-based pies.

Glass pans are another good option for custard-based pies because they conduct heat slowly and evenly, allowing the pie's pastry and filling to cook at the same moderate pace.

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