The 10 Best Pie Pans

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Best High-End
Best Mid-Range
Best Inexpensive

This wiki has been updated 12 times since it was first published in May of 2018. Whether you're looking to bake an apple, cherry, or pumpkin pie, or even a homemade pizza, the right pan can make a huge difference to the outcome. We've rounded up the best ones, looking for bakeware that is durable, easy to clean, and heats evenly. Our list includes glass, metal, and ceramic selections that will fit into just about any budget and kitchen decor scheme. When users buy our independently chosen editorial picks, we may earn commissions to help fund the Wiki. Skip to the best pie pan on Amazon.

10. Lindy's Silver

9. Nordic Ware Natural

8. Chicago Metallic Split Decision

7. Oxo Good Grips Plate

6. Le Creuset Stoneware

5. Camp Chef Cast Iron

4. Pyrex Glass

3. Rose Levy Beranbaum's Perfect

2. USA Pan Aluminized

1. Emile Henry Modern Classics

Special Honors

That's My Pan Personalized A family-owned company from Wisconsin, That's My Pan has a range of cookware, utensils, mugs, tins, and more that can be personalized, including laser-engraved, 9-inch pie pans with snap-on lids. Every heavy-gauge, American-made pan sports a proprietary textured coating on each side in the color of your choice. This gives depth to the artwork, hides fingerprints and blemishes, and provides durability and scratch resistance. thatsmypan.com

Web Restaurant Store Standard 10-Inch Perfect for restaurants, cafes, and bakeries, this budget-friendly aluminum pie pan is ideal for baking specialty pies, quiches, and tarts. It sports a simple design that is durable and easy to clean, and is made of 0.7-millimeter thick satin finished aluminum that promotes even heating to ensure pies are baked throughout. It offers a closed bead design on the outer rim to prevent warping and a 1-1/4-inch depth for serving customers generous slices. webstaurantstore.com

360 Cookware Stainless Handcrafted in the United States, this cladded metal pie pan boasts 5-ply construction with an aluminum center and a grade T304 surgical stainless steel baking surface that cooks consistently and evenly. It's of heirloom quality and backed by a lifetime guarantee, and is manufactured using a dry sanding process rather than harsh chemicals to produce a smooth finish that results in easy cleanup. 360cookware.com

Editor's Notes

May 18, 2020:

Like with cake pans, choosing a pie plate can be tricky, as you'll have to consider your needs and the recipes you'll be looking to work with. For example, the unadorned lips of the Pyrex Glass and newly-added Oxo Good Grips Plate allow for flexibility when finishing off crusts, while the fluted Emile Henry Modern Classics and Rose Levy Beranbaum's Perfect set the stage for deeply scalloped edges.

There's also the question of what material works best. You really can't go wrong with glass, metal, or ceramic, as each can produce an evenly baked pie, so we made sure to include all three. And while many bakers count cast iron out because it can be a pain to clean and needs to be seasoned, we still felt the Camp Chef Cast Iron earned a spot on this list since it's already preseasoned, works with a variety of foods, crisps up crusts extremely well, and lasts for years and years.

For glass, we included tempered and borosilicate on this list, both of which are stronger than plain soda-lime glass. Tempered glass will usually resist breaking if you drop it, but can shatter due to sudden changes in temperature. Borosilicate glass is resistant to breaking from thermal shock, but is more brittle than its tempered counterpart and so more likely to crack if dropped. Whichever you choose will depend on your needs and preferences.

Today's update saw the removal of Homga 2 Pack, which became unavailable, and the Anchor Hocking 9.5 Inch due to numerous complaints regarding the lid's construction. We added the aforementioned Oxo Good Grips Plate in its place, as it's crafted from stronger glass and comes with a more reliable lid, as long as you don't drop it. We also added the Lindy's Silver for those who are looking for an entry-level option that won't break the bank if you lose it or give it away. It's a simple, no-frills choice that should serve most baking needs well, but be aware that it's a bit thin toward the center, making pressing dough a bit annoying.


Gia Vescovi-Chiordi
Last updated on May 21, 2020 by Gia Vescovi-Chiordi

Born in Arizona, Gia is a writer and autodidact who fled the heat of the desert for California, where she enjoys drinking beer, overanalyzing the minutiae of life, and channeling Rick Steves. After arriving in Los Angeles a decade ago, she quickly nabbed a copywriting job at a major clothing company and derived years of editing and proofreading experience from her tenure there, all while sharpening her skills further with myriad freelance projects. In her spare time, she teaches herself French and Italian, has earned an ESL teaching certificate, traveled extensively throughout Europe and the United States, and unashamedly devours television shows and books. The result of these pursuits is expertise in fashion, travel, beauty, literature, textbooks, and pop culture, in addition to whatever obsession consumes her next.


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