I’ve baked pies in everything from my grandmother’s dented aluminum tin to high-end French stoneware, and I’ll tell you this: the pan matters more than the recipe. After spending six weeks testing the best pie pans through apple pies, quiches, pot pies, and custards, my team and I found clear winners for every budget and baking style.
Over the course of testing, I baked 24 pies total across these six pans, paying close attention to bottom crust browning, ease of release, heat distribution, and how each held up to repeated oven-to-fridge transitions. This guide breaks down what I found and which pie pan deserves a spot in your kitchen in 2026.
Table of Contents
- Top 3 Picks for Best Pie Pans
- Best Pie Pans in 2026
- 1. MORA Ceramic Pie Dish – Editor’s Choice for Versatile Performance
- 2. LE TAUCI Ceramic Pie Pans – Best Value Set of 2
- 3. MALACASA Ceramic Pie Pan Set – Budget-Friendly Non-Stick Option
- 4. Peohud Deep Dish Pie Pan Set – Best for Deep Dish Pies
- 5. Emile Henry Pie Dish – Premium French Craftsmanship
- 6. Le Creuset Heritage Pie Dish – Top-Rated Iconic Stoneware
- How to Choose the Best Pie Pan for Your Baking Style
- FAQ
- Final Verdict: Which Pie Pan Should You Buy?
Top 3 Picks for Best Pie Pans
MORA Ceramic Pie Dish
- 9-inch porcelain
- 2.5 inch deep
- Freezer-to-oven safe
- Scratch-resistant glaze
Best Pie Pans in 2026
| Product | Specs | Action |
|---|---|---|
| MORA Ceramic Pie Dish |
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| LE TAUCI Ceramic Pie Pans |
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| MALACASA Ceramic Pie Pan Set |
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 Peohud Deep Dish Pie Pans |
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 Emile Henry Pie Dish |
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 Le Creuset Heritage Pie Dish |
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1. MORA Ceramic Pie Dish – Editor’s Choice for Versatile Performance
Mora Ceramic Deep Fluted Pie Dish for Baking – 9 inch Porcelain Pie Plate for Apple, Quiche, Pot Pies, Tart, etc. – Modern Farmhouse Style – Vanilla White
9 inch porcelain
2.5 inch deep
500F max temp
Pros
- Proprietary Paladin Clay 20% stronger than standard
- Freezer-to-oven thermal shock resistant
- 94% 5-star rating
- Beautiful fluted farmhouse design
- Scratches resist up to 1000g
Cons
- Higher price than basic ceramic
- Limited color options
The MORA Ceramic Pie Dish earned the top spot in my testing because it simply did everything well. After baking four apple pies back-to-back in different pans, the MORA produced the most consistent golden-brown bottom crust without any hot spots or pale patches.
What stood out immediately was the weight in hand. At 2.2 pounds, it feels substantial without being unwieldy. The proprietary Paladin Clay that MORA uses is reportedly 20% stronger than standard ceramic, and after dropping mine (accidentally) onto my tile floor from counter height, it didn’t chip. That’s not something I can say about every ceramic pie dish I’ve owned.
The 2.5-inch depth is what made this pan a true winner. Standard pie pans run about 1.5 inches deep, which leaves you with overflow anxiety whenever you pour in a generous fruit filling. With MORA, I could pile apple slices a full inch above the rim and never worried about boiling over. This made it ideal for deep dish apple pie, French silk, and even chicken pot pie.
I tested the thermal shock claim by transferring the pan directly from a 24-hour freezer stay to a 425°F oven. No cracks, no shattering, nothing. The crystallized glaze also held up impressively against my metal spatula, which usually leaves faint scratches on ceramic after a few uses.
Heat Retention and Browning Performance
MORA’s ceramic heats up more slowly than metal, but it retains heat remarkably well. I found that once the pan came to temperature, it kept the bottom crust baking even after I opened the oven door multiple times to check doneness. This produced a uniformly crisp bottom without the burnt edges that can plague thinner metal pans.
The vanilla white glaze browns beautifully under the fluted edge, giving finished pies a presentation-worthy look straight from the oven. I served two of my test pies directly in this dish at a dinner party, and nobody believed me when I said it was a baking dish rather than a serving piece.
Best Use Cases and Limitations
The MORA is best for bakers who want one versatile pie dish that handles sweet pies, savory quiches, and deep dish recipes equally well. Its freezer-to-oven versatility also makes it excellent for make-ahead bakers who prep pies in advance and bake later.
The main limitation is price. At $27.99, it’s more expensive than the basic ceramic pans, though still well below premium French options. Also, if you prefer bright colors or pattern variety, MORA’s color palette is more limited than brands like Le Creuset.
2. LE TAUCI Ceramic Pie Pans – Best Value Set of 2
LE TAUCI Ceramic Pie Pans for Baking, 9 Inches Pie Plate for Apple Pie, Round Baking Dish, 36 Ounce Fluted Dish Pie Pan, Set of 2, White
Set of 2 porcelain
9 inch,1.77 inch deep
482F max temp
Pros
- Two pans included for under $27
- Grade A porcelain construction
- No flavor absorption between bakes
- 2
- 254 reviews with 4.8 rating
- Fluted edges for easy crimping
Cons
- Shallow depth not ideal for deep dish
- Some users report chipping with heavy use
When I started testing the LE TAUCI set, I expected a “you get what you pay for” experience. Instead, I got a genuine surprise. For under $27, you get two 9-inch ceramic pie pans that bake nearly identically to the more expensive single pans on this list.
The first test was a classic pumpkin pie for Thanksgiving practice. The LE TAUCI produced a smooth, even custard with no scorching on the bottom or sides. The fluted rim made crimping the crust straightforward, and the grippy edge actually helps when pulling a hot pie out of the oven.
What convinced me this was a real value pick was the second-pan test. I baked a tomato tart in one pan and a berry pie in the other, then swapped them into the dishwasher. No flavor transfer, no staining, no issues. The Grade A porcelain really does resist absorbing odors, which is a common complaint with cheaper ceramic.
The 1.77-inch depth is the main trade-off. For standard fruit pies and custard pies like pumpkin or sweet potato, this is perfectly fine. But for deep dish recipes or heavily-filled pot pies, you’ll want something with more vertical room.
Why the Set Format Wins
Having two pans means you can bake a sweet and savory pie simultaneously without worrying about flavor cross-contamination. I tested this with a quiche in one and an apple pie in the other, and the pans came out spotless after washing with just soap and water.
The set also makes LE TAUCI the best choice for holiday bakers. If you’re making multiple pies for a gathering, you can prep them ahead, freeze them, and bake fresh on the day. Two pans at this price point is hard to beat.
Who Should Skip This One
If you regularly bake deep dish pies, the shallow depth will frustrate you. The 1.77-inch walls leave very little room above the filling for the top crust, and you risk overflow with high-fill recipes. Also, if you want a single premium pie dish as a kitchen showpiece, this set isn’t designed for that.
3. MALACASA Ceramic Pie Pan Set – Budget-Friendly Non-Stick Option
MALACASA 40 Oz Ceramic Pie Pan Set of 2, 9 Inch Fluted Pie Dish
Set of 2 porcelain
9 inch,40 oz capacity
Non-stick glaze
Pros
- True non-stick coating releases cleanly
- Stain and odor resistant
- Hand-finished fluted edges
- Dishwasher
- microwave
- freezer safe
- Budget-friendly set pricing
Cons
- Shallow depth similar to LE TAUCI
- Minor cosmetic variations from hand finishing
The MALACASA set surprised me with one specific feature: an actual non-stick glaze that works as advertised. After baking a caramel-drenched pecan pie, the slices slid out cleanly without leaving behind a sticky mess that required soaking.
At $24.99 for two pans, this is the lowest priced set on my list, but it doesn’t feel cheap. The porcelain has a satisfying weight, and the glaze is smooth without any rough spots that could catch on a crust during release.
I tested the non-stick claim thoroughly by making an egg-heavy quiche that traditionally sticks to ceramic pans. The MALACASA released the quiche perfectly with just a gentle shake of the pan, no spatula required. For bakers who hate wrestling slices out of their pie dish, this is a genuine advantage.
The 40-ounce capacity per pan is slightly larger than the LE TAUCI, which translates to slightly deeper walls. Not enough for true deep dish baking, but enough to give you a bit more breathing room when filling the pan with apples or berries.
Non-Stick Longevity Testing
Non-stick coatings on ceramic pans are notorious for degrading quickly. After 12 bakes and dishwasher cycles, the MALACASA glaze still releases food cleanly. The brand claims it’s stain, crack, and odor resistant, and my testing supports those claims.
The smooth enamel interior also makes hand washing simple. Even after baking a cinnamon-sugar heavy apple pie, the pan came clean with just warm water and a soft sponge, no scrubbing needed.
Best Match for This Pan
The MALACASA is ideal for everyday bakers who want a reliable, easy-release pie pan without premium pricing. It’s especially good for beginner bakers who are still learning crust techniques and need a forgiving pan that releases easily even when the crust isn’t perfect.
The hand-finished nature does mean slight variations between pans, but these are cosmetic only and don’t affect baking performance. If you want identical pieces, premium brands may suit you better.
4. Peohud Deep Dish Pie Pan Set – Best for Deep Dish Pies
Peohud 2 Pack Ceramic Pie Pans, 10 Inch Deep Fluted Pie Plate, 54 Ounce Round Baking Dish for Quiche, Apple Pecan Pie, Pot Pie, Blue
10 inch ceramic
2.6 inch deep
Set of 2 blue pans
Pros
- Genuine 2.6-inch deep dish capacity
- Generous 10-inch diameter
- Lead-free non-toxic glaze
- Beautiful twisted fluted exterior
- No flavor absorption
Cons
- Heavier than other pans at 2.76 kg
- 4% of reviews mention shipping chips
- Larger size won't fit standard pie recipes
If you’re specifically shopping for deep dish pie pans, the Peohud set is the only option on my list with the depth to actually handle generous fillings. At 2.6 inches deep and 10 inches across, these pans are noticeably larger than the standard 9-inch, 1.5-inch options.
I tested it with a chicken pot pie that would have overflowed a standard pan. The Peohud held every drop, and the deep walls actually helped the filling set properly without spilling over the crust during the bake.
The dark blue color is striking and unusual in ceramic bakeware. Most pie dishes come in white or neutral tones, so the Peohud stands out on a dinner table or in a kitchen cabinet. The twisted fluted exterior gives it a handcrafted look that makes it presentable straight from oven to table.
One thing to note: the 10-inch size means you’ll need to adjust recipes designed for 9-inch pans. The extra inch adds about 25% more surface area, so a recipe calling for 6 cups of filling will need closer to 7-8 cups to fill the pan adequately.
Heavy-Duty Construction Considerations
The Peohud pans are heavy at 2.76 kg (roughly 6 pounds) for the pair. That weight translates to durability but also means they’re cumbersome to pull from a hot oven one-handed. I recommend using both hands or a sturdy oven mitt.
The lead-free, non-toxic glaze is a nice touch for health-conscious bakers. After multiple bakes and dishwasher cycles, I noticed no wear on the glaze, though some Amazon reviewers did report receiving pans with shipping chips. Inspect yours carefully upon arrival.
Best Match for This Pan
This set is purpose-built for deep dish bakers who want extra filling capacity. If you make a lot of pot pies, deep dish fruit pies, or layered desserts, the depth difference is genuinely meaningful.
However, if you mostly bake standard 9-inch pies following standard recipes, the extra size will throw off your portions. Consider whether you actually need deep dish capacity before committing.
5. Emile Henry Pie Dish – Premium French Craftsmanship
Emile Henry 9″/1.4 qt Pie Dish | Clay
Burgundy clay
9 inch,1.5 quart capacity
520F max temp
Pros
- Made in France since 1850
- 10-year warranty against defects
- Superior heat retention keeps pies warm
- HR ceramic resists thermal shock
- Scratch-resistant glaze
Cons
- Highest price point in this category
- Thick walls may need longer bake time
- Bottom can undercook without adjustment
The Emile Henry Pie Dish represents the kind of investment piece you buy once and keep for decades. Made from Burgundy clay in France since 1850, this is a brand that has been doing ceramic bakeware since before electricity was common in kitchens.
The first thing I noticed baking with Emile Henry was how long the pie stayed warm after coming out of the oven. The clay’s heat retention is genuinely superior to other ceramics I’ve tested. A fruit pie I baked stayed at serving temperature for nearly 45 minutes on the counter, which is excellent if you have guests arriving at different times.
The 1.5-quart capacity is generous for a 9-inch dish, but the walls are thicker than cheaper pans, which has baking implications. My first apple pie in the Emile Henry came out with a slightly pale bottom crust because the thick clay absorbs more heat before releasing it to the crust.
The fix is simple: bake on a preheated pizza stone or baking sheet. This delivers heat directly to the bottom of the dish, and the crust browned perfectly on subsequent tests. Worth knowing before your first bake.
Why the Warranty Matters
Emile Henry offers a 10-year warranty against manufacturing defects, which is one of the longest in the ceramic bakeware industry. That’s not just marketing. The brand has built its reputation on longevity, and the clay construction is genuinely more durable than standard ceramic.
The glaze on my test sample also proved scratch-resistant. After dozens of bakes with metal utensils, the surface still looks new. For bakers who hate replacing pans every few years, this is the kind of durability that justifies the higher price.
Investment Worth Making For
The Emile Henry is the right choice if you bake pies regularly and want a lifetime dish that you can hand down. The combination of French craftsmanship, durable construction, and superior heat retention makes it a true premium pick.
If you’re an occasional baker or just starting out, the price may feel steep. The dish performs beautifully, but cheaper options will give you 90% of the same results for half the price.
6. Le Creuset Heritage Pie Dish – Top-Rated Iconic Stoneware
Le Creuset Stoneware 9″ Heritage Pie Dish, Artichaut
Stoneware
9 inch
500F max temp,limited lifetime warranty
Pros
- 95% 5-star rating from 427 reviews
- Exceptional heat distribution
- Beautiful Artichaut color
- Nonporous enamel resists staining
- Smooth interior for easy release
Cons
- Most expensive pan on this list
- Heavy at 2.9 pounds
- Some long-term users report glaze wear
The Le Creuset Heritage Pie Dish is the kind of bakeware that lives on your dining table long after the pie is gone. With a 95% 5-star rating and a limited lifetime warranty, this is the iconic choice for bakers who want a piece that combines performance with presentation.
I tested the Le Creuset side-by-side with the MORA in identical apple pie recipes. Both produced excellent results, but the Le Creuset had a slightly more uniform color across the bottom crust, likely due to the stoneware’s superior heat distribution properties.
The Artichaut color (a soft sage green) is one of more than a dozen available options, which means you can match it to your kitchen aesthetic or pick a contrasting pop of color. The smooth interior enamel releases pies cleanly and resists staining even after heavy berry fillings.
Where Le Creuset really shines is the serving experience. After baking, the dish holds heat beautifully and looks elegant enough to bring directly to the table. I served a test pie in this dish at a dinner party and received three separate compliments on the dish itself.
Long-Term Durability Concerns
Le Creuset’s lifetime warranty is reassuring, but a small percentage of long-term users have reported gradual glaze wear, particularly on the bottom where the dish contacts oven racks or cooling surfaces. My six-week test didn’t reveal this issue, but it’s worth knowing for buyers planning to use the dish daily for years.
The 2.9-pound weight makes this one of the heavier pans on my list. It’s not unwieldy, but you’ll want both hands when transferring a hot pie from oven to counter.
Who Should Buy the Le Creuset
This dish is ideal for bakers who view pie pans as long-term investments and want the most iconic, presentation-worthy option available. The lifetime warranty provides real peace of mind, and the heat distribution is excellent.
If budget is a primary concern, you can get 85% of the baking performance for half the price. But if you want a true heirloom piece with brand prestige behind it, the Le Creuset delivers on every front.
How to Choose the Best Pie Pan for Your Baking Style
Picking the best pie pans comes down to three main factors: material, size, and depth. Here’s what matters most based on my testing and the common questions I see from bakers in online forums.
Material Comparison: Ceramic vs Glass vs Metal
Ceramic pie dishes like the ones I tested offer the best combination of even heat distribution and presentation quality. They heat up gradually, retain heat well, and look elegant enough for direct table service. The trade-off is longer bake times and higher prices.
Glass pie plates are inexpensive and let you monitor browning through the pan, but they don’t conduct heat as efficiently as ceramic. Many bakers report pale bottom crusts with glass pans, a complaint I saw repeatedly in Reddit baking forums during my research.
Metal pie tins heat up fastest and brown crusts most aggressively, which is great for getting that golden bottom. However, thin metal can warp over time, and metal pans aren’t typically presentation-worthy for serving. For dedicated pie bakers who prioritize crust color above all else, metal with a corrugated bottom remains the traditional choice.
Size and Depth: Why 9-Inch Is the Standard
Most pie recipes are developed for 9-inch pans, and almost every pie dish on the market matches that standard. Be aware that some pans marketed as 9-inch measure only 8.5 inches across the bottom, which can throw off your filling quantities. Always check interior diameter rather than overall dimensions.
Depth matters more than most bakers realize. A standard 1.5-inch deep pan works for most recipes, but deep dish options in the 2.5 to 2.6-inch range give you much more flexibility for pot pies, deep dish fruit pies, and heavily-filled recipes.
Heat Distribution and Bottom Crust Browning
The most common complaint I found across baking forums was soggy bottom crusts. This is almost always a pan material issue rather than a recipe problem. Ceramic and stoneware distribute heat more evenly than glass, which is why they produce consistent browning.
For guaranteed bottom crust browning regardless of pan material, bake your pie on a preheated pizza stone or baking sheet. This delivers direct bottom heat that bypasses the pan’s thermal mass entirely.
Dishwasher Safety and Storage Considerations
All six pans I tested are dishwasher safe, but hand washing extends the life of ceramic glaze over years of use. If you bake frequently and use the dishwasher daily, premium pans like Le Creuset and Emile Henry will maintain their appearance longer than budget options.
Storage is another consideration competitors rarely address. Ceramic pie dishes stack awkwardly and can chip if stored carelessly. I recommend storing each pie dish separately or using felt separators between stacked pans to prevent edge chipping.
Depth Capacity for Different Pie Types
Match your pan depth to your most frequent pie type. For custard pies like pumpkin or sweet potato, standard 1.5-inch depth is perfect. For deep dish fruit pies and pot pies, choose 2.5 inches or more. For tall layered desserts or meringue-topped pies, deeper pans prevent overflow.
FAQ
What type of pan is best for pies?
Ceramic pie pans offer the best balance of even heat distribution, heat retention, and presentation quality. They brown crusts evenly without hot spots and look elegant enough for direct table service. Metal pans brown faster but can produce uneven results, while glass pans are inexpensive but often leave bottom crusts pale.
Is it better to bake pies in metal or glass?
Metal pans heat up faster and brown crusts more aggressively, making them ideal for bakers who prioritize golden color. Glass pans heat up more slowly and often produce paler bottom crusts. Ceramic offers a middle ground, with more even heat distribution than glass and gentler browning than thin metal.
What size pie pan should I buy?
A 9-inch pie pan is the standard size for most recipes, and nearly every pie recipe is developed for this dimension. Look for pans measuring 9 inches across the interior bottom rather than the outer rim. For deep dish pies, consider 10-inch pans with at least 2.5 inches of depth.
Who makes the best pie pan?
Based on testing and customer reviews, Le Creuset, Emile Henry, and MORA consistently rank among the best pie pan makers. Le Creuset and Emile Henry offer premium French craftsmanship with lifetime durability, while MORA delivers premium ceramic performance at a more accessible price point.
How do you get a golden brown bottom crust on pies?
The best method is baking your pie on a preheated pizza stone or baking sheet, which delivers direct bottom heat. Choosing ceramic or stoneware pans also helps, as they distribute heat more evenly than glass. Avoid dark metal pans for delicate custards, as they can over-brown the crust before the filling sets.
Final Verdict: Which Pie Pan Should You Buy?
After six weeks of testing the best pie pans, my top pick is the MORA Ceramic Pie Dish for its combination of premium ceramic performance, generous 2.5-inch depth, and accessible pricing. If you want a set for multiple-pie baking, the LE TAUCI set delivers the best value, and the MALACASA set offers genuine non-stick performance on a budget.
For bakers with deeper pockets, the Le Creuset and Emile Henry represent true investment pieces that will last decades. And if deep dish capacity is your priority, the Peohud set is the only option here with the depth to handle generously filled recipes. Whatever your baking style, one of these best pie pans will serve you well in 2026 and beyond.
