The best pie dish of 2027 is the Emile Henry 9-Inch Ruffled Pie Dish, whose Burgundy clay bakes crusts evenly edge to center and whose fluted rim makes picture-perfect crimps effortless — with the Le Creuset Heritage Stoneware Pie Dish as the best premium pick and the Pyrex Easy Grab 9.5-Inch Pie Plate as the best budget option. The dish underneath your pie controls browning, and the wrong one means a soggy bottom no filling can save.
Pie dishes look simple, but material and geometry decide results: heat must reach the bottom crust fast enough to set it before juices soak through, while the rim must support decorative crimping. In 2027 the market offers French clay heirlooms, American glass classics, and commercial metal pans. This research-based guide compares five of the best pie dishes of 2027 on published specifications, material heat behavior, dimensions, and aggregated long-term owner reviews — no invented lab tests, just specs and real feedback.
Best Pie Dishes 2027: Quick Comparison
| Model | Material | Diameter | Depth | Best For |
|---|---|---|---|---|
| Emile Henry 9-Inch Ruffled | Burgundy clay | 9 in | Deep | Best overall |
| Le Creuset Heritage | Stoneware | 9 in | Deep | Best premium |
| Pyrex Easy Grab 9.5-Inch | Glass | 9.5 in | Standard | Best budget |
| OXO Good Grips Glass with Lid | Glass | 9 in | Deep dish | Best with lid |
| USA Pan 9-Inch | Aluminized steel | 9 in | Standard | Best metal |
The Soggy Bottom Problem (and How the Dish Solves It)
A soggy bottom is a heat-transfer failure: the filling\’s juices soak the raw dough before the oven\’s heat penetrates to set it. The dish is your first line of defense. Metal pans conduct heat fastest to the bottom crust — the professional bakery choice for crisp bottoms. Glass heats more slowly but lets you visually confirm bottom browning. Ceramic and clay heat gently and evenly, excelling with custard pies where slow, uniform setting matters most.
Beyond material, depth and rim design matter. Deep-dish plates (around 2 inches) hold generous fruit fillings without overflow; standard depth suits custards. A fluted or ruffled rim isn\’t just pretty — it gives your crimping something to grip and prevents shrinkage from pulling the crust down. And a wide, flat rim section makes lattice edges and decorative finishes dramatically easier.
Bottom browning is a heat-transfer race: metal wins for crispness, glass lets you watch the race, and clay bakes most evenly for custards.
How We Researched These Picks
We did not conduct hands-on lab testing. Our rankings are based on published specifications (material, diameter, depth, max temperature), material heat-behavior analysis, and aggregated long-term owner reviews from major retailers, cross-checked against baking publications\’ equipment coverage through 2026. We weighted bottom-crust browning reports, even baking, rim design for crimping, and durability.
1. Best Overall: Emile Henry 9-Inch Ruffled Pie Dish
Why it stands out: Emile Henry\’s Burgundy clay is pie royalty: the clay diffuses heat so evenly that bottom crusts bake through without the top over-browning — the exact balance that defeats soggy bottoms in fruit pies. The deep ruffled edge makes professional-looking fluted crusts almost automatic, even for beginners, and the glazed interior releases slices cleanly. Owners consistently report it as the dish that finally fixed their pie problems, and the French styling serves straight at the table.
Key specs: 9-inch diameter; Burgundy clay; deep ruffled rim; even radiant heat; glazed interior.
Who should buy it: Serious pie bakers wanting the best results. Watch for: premium price; heavier and more fragile than glass or metal.
Amazon CTA: Check the current price of the Emile Henry Pie Dish on Amazon
2. Best Premium: Le Creuset Heritage Stoneware Pie Dish
Why it stands out: Le Creuset\’s stoneware pie dish pairs the brand\’s famously even heating with a deep, fluted design in signature colors that turn dessert into a centerpiece. The dense stoneware resists thermal shock, the premium glaze prevents staining from berry juices, and the generous depth accommodates heaped fruit fillings. It\’s the gift-worthy, heirloom-quality choice that performs as beautifully as it looks.
Key specs: 9-inch; dense stoneware; deep fluted design; stain-resistant glaze; signature colors.
Who should buy it: Entertainers and gift buyers. Watch for: highest price tier; slower bottom heat than metal.
Amazon CTA: Check the current price of the Le Creuset Pie Dish on Amazon
3. Best Budget: Pyrex Easy Grab 9.5-Inch Pie Plate
Why it stands out: The Pyrex Easy Grab is the people\’s pie plate: tempered glass at a tiny price, with large handles that make hot pie extraction safe and a 9.5-inch diameter that fits standard recipes with room for crimping. The glass lets you check bottom browning mid-bake — a genuine technique advantage — and it doubles for quiches and savory tarts. Decades of Thanksgiving tables prove its worth.
Key specs: 9.5-inch; tempered glass; large grab handles; visual browning check; budget price.
Who should buy it: Every kitchen, honestly. Watch for: avoid broiler and thermal shock; glass browns bottoms slower than metal.
Amazon CTA: Check the current price of the Pyrex Pie Plate on Amazon
4. Best With Lid: OXO Good Grips 9-Inch Glass Pie Plate with Lid
Why it stands out: OXO\’s deep-dish glass pie plate includes a fitted lid — a game-changer for transporting pies to gatherings and storing leftovers without mangled plastic wrap. The deep-dish profile holds generous fillings, the glass allows browning checks, and OXO\’s thoughtful design includes comfortable handling. For potluck pie duty, the lid alone justifies the pick.
Key specs: 9-inch deep dish; included fitted lid; tempered glass; transport-friendly.
Who should buy it: Potluck bakers and leftover keepers. Watch for: lid not oven-safe; premium over basic glass plates.
Amazon CTA: Check the current price of the OXO Pie Plate on Amazon
5. Best Metal: USA Pan 9-Inch Pie Pan
Why it stands out: USA Pan\’s aluminized steel pie pan is the crisp-bottom champion: metal conducts heat to the bottom crust faster than any ceramic or glass, producing the browned, flaky bases that professional bakeries achieve. The corrugated surface aids release, the Americoat silicone coating is PTFE-free, and the commercial-grade build won\’t warp. For fruit pies where bottom texture is everything, metal wins.
Key specs: 9-inch; aluminized steel; corrugated surface; PTFE-free silicone coating; fastest bottom heat.
Who should buy it: Fruit-pie perfectionists. Watch for: can\’t check browning visually; less pretty for serving.
Amazon CTA: Check the current price of the USA Pan Pie Pan on Amazon
Flaky Crust Fundamentals: Getting the Most From Your Dish
The best pie dish can\’t rescue bad crust technique. These fundamentals work in any dish on this list.
Keep everything cold. Flaky layers come from distinct pieces of cold fat that steam apart in the oven — if the butter melts into the flour during mixing, you get tender but flat crust. Use ice water, cold butter cut into cubes, and chill the dough at least an hour before rolling. In warm kitchens, chill your tools too, and if the dough softens while you\’re crimping, refrigerate the whole dish for 15 minutes before baking.
Don\’t overwork the dough. Mix just until the dough holds together with visible butter streaks and pea-sized pieces — those streaks are future flakes. Over-mixing develops gluten, producing tough, shrink-prone crusts. A few dry crumbles are fine; they\’ll hydrate during the rest. When rolling, work from the center outward with light, even pressure, giving the dough a quarter turn between rolls to keep it round and prevent sticking.
Dock, chill, and bake hot. Dock the bottom crust with a fork to prevent bubbling, then chill the lined dish before filling — cold dough hitting a hot oven sets its structure before the fat melts, which prevents the dreaded side slump. Start fruit pies at 425°F for the first 20 minutes to set the bottom crust fast, then reduce to 375°F to finish. A hot start is the single biggest lever against soggy bottoms.
Protect the edges. The thin crimped rim browns long before the center finishes. A pie shield — or a simple foil ring — over the edges for the first two-thirds of baking prevents burnt rims while the filling bubbles. Remove it for the final stretch for golden color. And always cool fruit pies at least 3 hours before slicing; the filling needs that time to set, and cutting early guarantees a soupy slice no dish can prevent.
Pie Dish Buying Guide: What Actually Matters
Material physics, honest sizing, and rim geometry. Here\’s the complete picture.
Material: metal vs. glass vs. ceramic/clay
Metal delivers the crispest bottom crusts through fast heat conduction — best for fruit pies. Glass lets you monitor browning and costs little — the versatile default. Ceramic and clay bake most gently and evenly — best for custard pies like pumpkin, where slow uniform setting prevents cracking and weeping. Many serious bakers own both a metal pan (fruit) and a ceramic dish (custard).
Size and depth: measure twice
Standard recipes assume a 9-inch dish; deep-dish versions (about 2 inches deep) hold roughly 6 cups versus 4 for standard — critical for heaped apple pies. A 9.5-inch plate gives extra crimping room. Mismatched size is a top cause of overflow and under-filling, so match the dish to your recipe\’s stated size.
Rim design for crimping
A fluted or ruffled rim guides decorative crimping and resists shrinkage; a wide flat rim supports lattice work and double-crust seals. Shallow, straight-sided plates fight you on every decorative edge. If presentation matters, rim design deserves as much attention as material.
Blind baking and bottom crusts
For custard pies, blind bake the crust: line with parchment, fill with pie weights or dried beans, and bake until set before adding filling. This guarantees a crisp base regardless of dish material. A pizza stone or steel on the oven\’s lower rack under your pie dish adds bottom heat that further defeats sogginess — the pro move for glass and ceramic dishes.
Pie Dish FAQs
What is the best pie dish?
The Emile Henry 9-Inch Ruffled Pie Dish is the best overall — Burgundy clay bakes evenly, the ruffled rim makes beautiful crimps easy, and owners report it solved their soggy-bottom problems. The Pyrex Easy Grab is the best budget pick, and the USA Pan metal pan gives the crispest bottoms.
What size pie dish should I buy?
9 inches is the standard — most recipes assume it. Choose deep-dish (2 inches deep) for generous fruit fillings; standard depth suits custards and quiches. A 9.5-inch plate offers extra crimping room for decorative edges.
Metal vs glass pie dish — which is better?
Metal browns bottom crusts fastest and crispiest — ideal for fruit pies. Glass lets you see browning progress and costs less — the versatile all-rounder. Ceramic and clay bake custards most evenly. For one dish, glass; for the best fruit pies, add metal.
How do you prevent a soggy bottom crust?
Blind-bake for custard pies, use a metal pan or a pizza stone under the dish for extra bottom heat, and bake on the oven\’s lower rack. Ensure fruit fillings aren\’t excessively watery — toss with thickener and let macerate, draining excess juice. A hot oven start (425°F, then reduce) also sets the bottom fast.
Do you grease a pie dish?
Generally no for bottom crusts — the dough\’s fat content prevents sticking in most dishes, and greasing can make crusts slide and shrink. For crumb-crust pies (graham cracker), a light greasing helps release. Glazed ceramic and coated metal pans release cleanly without any prep.
Can you bake a pie in a cake pan?
In a pinch, yes — a 9-inch cake pan works for deep-dish style pies, though the straight sides make fluted edges harder and slice removal trickier. Springform pans work for tall pies but may leak juicy fillings. A proper pie dish\’s sloped sides exist for a reason: easy serving.
Our Verdict
For most bakers, the Emile Henry 9-Inch Ruffled Pie Dish is the best pie dish of 2027 — it bakes beautifully, crimps beautifully, and serves beautifully. The Pyrex Easy Grab is the unbeatable budget workhorse every kitchen should own, and the USA Pan metal pan is the secret weapon for shatteringly crisp bottoms. Happy Pi Day — which, with the right dish, is every day.
