Bulk Pie Pans

Common Questions About Pie Pans

How can I choose the best pie plate?

Selecting the best pie plate is determined by each business and its needs. Pie pans usually measure between 8¹⁄₂ to 10 inches diameter and 1¹⁄₂ inches deep (measuring between the inside edges). In addition to size, different materials conduct heat diversely and are better suited for distinct pie types.

Ideally, a good pie pan should be able to consistently produce savory pies, fruit pies, press-in crusts, custard pies, and even quiche. If you'll be preparing multiple types of pie, the most versatile cookware would be best, but if you'll be focusing on a single form, select the pie tin engineered for your needs.

Pie pans with rippled edges can help you form a beautiful fluted crust, while plates with an edge that have a small lip simplify fluting the pie's edge. Deeper plates are recommended for all-purpose use because they leave extra filling for deep-dish recipes and work well with icebox pies, but shallower pie plates are the leading choice for icebox pies because they make room for layers of meringue on top while leaving space for thin layers of filling. Many custard pie recipes are crafted with shallower pie tins because they provide a closer ratio of fruit to crust, but if you're not a fan of crust, go with a deeper dish.

A good pie plate should routinely brown the underside of each pie and keep crust from sticking to the plate. When purchasing a pie tin, ask yourself: What is my goal baking time? Can I maintain the manufacturer's suggested upkeep for this material? Will this pie pan easily hold all the ingredients before, during, and after the baking process? Is it broiler safe?

What types of pie pans are available?

Pie pans are generally divided into three main material categories: metal, glass, and stoneware/ceramic – though mini pie pans are available in all these varieties. If you already have one of these options but can't seem to get your pies to achieve the desired results, it's probably time to upgrade your pie plate.

Metal pie tins are quick, efficient heat conductors that provide well-cooked bottom crusts for filled pies such as rhubarb and apple. However, they aren't the best pie plate for custard-based pies such as buttermilk or pumpkin. Those fillings require longer cook times to set, and metal pie tins are prone to leaving them with inconsistences. Shatterproof metal pie pans are usually made of aluminum that has a nonstick coating to simplify slice removal, but this means their surfaces can be easily scratched. While durable in nature, their construction doesn't prevent metal from warping with time.

Disposable foil pie tins are recommended for operations preferring convenience. They are great for flash sales or giveaways taking place outside of a business, and because of their inexpensive nature, they can be thrown or given away. However, they are constructed of flimsy material which might provide inadequate filling support or result in uneven baking. To achieve a more even bake with a disposable foil pie tin, place it inside a ceramic or glass pan to aid in even heat distribution and stability. Wait for it to finish cooling before removing it for serving.

Glass pie pans are the favorite of seasoned chefs. Their clear material lets you see when the bottom of the crust is browned and nicely baked. Many people are prone to under-baking their pies because they can't thoroughly check doneness, but these pie plates evenly, slowly conduct heat, enabling the filling and pastry to moderately cook at the same pace. However, this simultaneous cooking takes up more baking time than pie tins constructed of metal materials. Also, there have been isolated incidents of some glass pans made of tempered soda lime exploding when they are moved from hot ovens to cooler surfaces.

If aesthetic is your main priority, stoneware and ceramic pie tins are your best bet. They come in a variety of styles and glazes and conduct heat evenly and slowly. Their versatile décor, including helpful handles and ruffled rims, is suitable for whatever occasion you're baking for. Their durable construction is worth the investment, though you should be wary of older models of stoneware pie plates because their glazes could contain lead.

What pie plates are nonreactive?

Nonreactive cookware is cooking equipment that won't react with acidic ingredients. Stainless steel forms the most common nonreactive pie tin, which doesn't pit or discolor when it is used with the acidic ingredients required for key lime pie or lemon meringue. When preparing these pies, you should avoid using "reactive" materials such as raw aluminum and tin, unlined copper, and pie pans with a deteriorated finish.

While generally nonreactive, the enamel on glaze finishes can become discolored, and you may run into health safety issues with glazed cookware or chipped enamel. Anodized aluminum finishes wear down over time, though many nonstick coatings are considered safe for acidic ingredients. Glass is nonreactive as well, but it can have higher maintenance needs and limitations. If cast iron is well seasoned, it can also be used for baking pies.