Pie Plate Suggestions

[Shel_B]

Hi,

I'l be needing a 9-inch pie plate. What kind do you recommend for general baking - pyrex, aluminum, steel ... any recommended brands? What are the different results that can be expected from each type?

The Baking Dunce

[chefpeon]

I say Pyrex all the way. I use pyrex at home when I bake pies......I sure wish I could use them at work. Glass takes longer to heat, but once it heats, it holds and maintains the heat well enough to give you a well set and browned bottom crust, which seems to be the dilemma of many a pie maker.

[plk]

I'd go for the Pyrex. It works great, you can see through the plate to check out the browning, it's cheap, and easy to find.

[Kerry Beal]

Pyrex for me too.

[Dianabanana]

Pyrex, and I got about a dozen of them for $1.00 each at a Corning outlet, which lets me bring a pie and leave the plate as a gift for my host.

[rconnelly]

Pyrex, and I got about a dozen of them for $1.00 each at a Corning outlet, which lets me bring a pie and leave the plate as a gift for my host.

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when are you coming to my house? I love cherry pie!

[Shel_B]

Thanks for all the quick responses. Much appreciated.

shel

[Dianabanana]

Pyrex, and I got about a dozen of them for $1.00 each at a Corning outlet, which lets me bring a pie and leave the plate as a gift for my host.

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when are you coming to my house? I love cherry pie!

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I have a big bag of pie cherries in my freezer . . .

[Lindacakes]

I use Pyrex -- you can see the progress of the bottom crust.

Chicago Mettalic Commercial has holes in the bottom, and they have their own benefits.

[highchef]

Here I was wondering what pie 'pate' was...couldn't resist taking a peek. Shoot, thought we had another great recipe coming.

To the pie plate. If you have a Marshalls's or Tues. Morning, check and see if they have any Emile Henry pie plates. They're a heavy ceramic with a beautiful edge (which hides the fact that I can't flute for the life of me). They bake up a nice brown bottom too. That's what I use for home use..i.e. thats going on my Thanksgiving table.

That said, go for the pyrex for bringing along and just leave the things. I don't put my name on them or anything. The host/hostess gets a pie and an extra plate. I swear one of my old ones has moved about 5 times since I dropped it off at a friends when her mom died. I am 99 percent sure I saw it again this weekend soaking wood chips at a barbeque. They are cheap and durable and bake up nicely. I like the ones with the built in handles best, they're a little deeper and easier to handle when hot or bubbly. I think they're about 3 or 4 bucks each in the grocery store. the plain ones you can get for a couple of bucks each during the holidays just about anywhere. They're actually cheaper than the disposable plastic bake and serve trays and look a lot better.

edit: before you think I'm nuts, I swear the title of this thread once read 'pie pate suggestions' But I got the notification a few days ago and am just now getting around to my mail.

Edited November 6, 2007 by highchef (log)