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Which one should you buy?

A metal 9-inch pie pan with a flat rim you can crimp on. Metal gets heat into the pastry fast, and that's what gives you a crisp, golden bottom crust. Here's what I'd point you to:

Nobody wants a soggy bottom. You spend all that time on a lovely buttery pastry and a good filling, and then the base comes out pale and damp. Nine times out of ten, the pan is to blame.

A good pie pan is cheap, it lasts for years, and it's the size nearly every pie recipe is written for. It's one of the easiest upgrades you can make to your baking.

Metal, glass or ceramic?

Pastry needs a quick blast of heat from below. That sets the crust and starts it browning before the filling has a chance to soak in.

Metal heats up fastest and passes that heat straight to the pastry. It's light, you can take it straight from the freezer to the oven, and it's easy to cut in. The downsides are small: it can heat a little less evenly than glass, and a nonstick coating can scratch.

Glass is cheap and see-through, so you can check the bottom crust, and it browns evenly. But it's slower. Pies can take 10 to 15 minutes longer, pastry tends to stick more, and glass can crack with a sudden change in temperature. Don't put a frozen glass pie dish into a hot oven.

Ceramic is the prettiest for the table but the slowest of all, sometimes up to 25 minutes longer. It's heavy, and it can chip or crack.

For a crisp bottom crust with the least fuss, metal wins.

USA Pan pie pan at a glance

What to look for in a pie pan

• Metal for crisp crusts. Glass and ceramic have their place, but metal browns fastest.

• A flat rim at least ½ inch wide. Room to crimp a proper edge, and something to hold on to.

• About 5¼ cups capacity. "9-inch" pans vary more than you'd think, holding anywhere from about 4¼ to 6 cups. Around 5¼ suits most recipes.

• Sloped sides. They make slices easier to lift out and serve.

• Freezer to oven. Handy if you freeze pies ahead. Metal can do it; glass and ceramic can't.

The USA Pan hits the mark on every one. Its rim just clears the ½ inch, and its capacity is right in the sweet spot.

Who it suits, and who should skip it

Good for you if

• You want crisp, well-browned bottom crusts

• You like to make pies ahead and freeze them

• You want slices that come out cleanly

Skip it if

• You like to see the bottom crust as it bakes; choose glass

• You want a pretty dish to take to the table; choose ceramic

• You'd rather not baby a nonstick coating; the Norpro stainless is tougher and cheaper

How to get the best from it

Bake low

Put the pie on the lowest oven rack, closest to the heat. The bottom crust gets the head start it needs.

Chill the pastry

Pop the lined pan in the fridge or freezer before it goes in the oven. Cold pastry holds its shape and shrinks less, and the butter makes steam that gives you flaky layers.

Blind bake for wet fillings

For custard, cream or pumpkin pies, bake the crust first. Line the pastry with parchment, fill it with pie weights or dried beans, and bake until the edges are set. Lift out the paper and weights, bake a few minutes more to dry the base, then add the filling.

Cutting and serving

Let the pie cool enough to set before you slice it. Use a plastic or silicone pie server on the nonstick, and cut gently.

Looking after it

• Hand wash with warm soapy water and a soft sponge.

• No metal knives or servers on the coating. They'll scratch it.

• No scourers. Soak any stuck-on filling instead.

• Check the oven limit on the label for very hot recipes, and keep nonstick away from the broiler.

The one rule

Lowest rack, metal pan. That's your soggy bottom sorted.

Questions people ask

Is a glass or metal pie pan better?

Metal browns the bottom crust faster and crisper. Glass browns evenly and lets you see the crust, but it bakes more slowly and can crack with sudden temperature changes.

Can I cut pie in a metal pan?

Yes, gently. Use a plastic or silicone server on a nonstick pan so you don't scratch the coating.

Why is my bottom crust soggy?

Usually not enough heat from below. Use a metal pan, bake on the lowest rack, chill the pastry first, and blind bake for custard or cream fillings.

Is a 9-inch pie pan really 9 inches?

Not always. Sizes and depths vary. The USA Pan measures about 8.9 inches across and holds about 5¼ cups, which suits most recipes.

Can a pie pan go from freezer to oven?

A metal one can. Don't do it with glass or ceramic, as the sudden change in temperature can crack them.

Cook with it

A pie from my Dessert recipes.

Updated October 2026. Prices change often, so check before you buy.