America’s Test Kitchen Pie Pans (Top Picks)

For a standard 9-inch pie, choose a plate by its usable inside diameter, depth, material, and stated oven limit. Glass and glazed ceramic are nonreactive and let you inspect the crust; uncoated aluminum heats quickly. America’s Test Kitchen rankings depend on the review date, so verify its current named winner before treating any model as a top pick.

A pie plate that looks right on the shelf can still cause trouble. A shallow dish may overflow, while a deep one can leave a recipe with too little filling. Material matters, too: it affects how heat reaches the crust and how easily you can judge its color.

I can’t verify the current named winner or runner-up from an America’s Test Kitchen review here. I won’t attach that endorsement to a brand or model without a dated source. Instead, this guide gives you a practical way to compare pie plates and choose a material for your recipe. Treat the recommendations below as buying and baking guidance, not as an ATK ranking.

How to Choose an America’s Test Kitchen-Style Pie Plate

A useful pick starts with the recipe and the plate’s actual dimensions, not just its product name. Check the inside diameter, depth, material, and oven rating. Then compare those details with the dated America’s Test Kitchen review if you need to confirm whether a particular model was named a winner.

A standard pie plate is usually described as 9 inches, or 22.9 cm, across. That label may refer to the rim, so it does not guarantee a 9-inch flat base or a particular capacity. Measure the inside opening and depth, and compare them with your recipe’s plate or volume.

For an ATK-labeled “top pick,” look for the review date, the tested product name, and the specific category it won. A review may compare a particular size or style, not every pie plate from that maker. If the model or dimensions differ, do not assume the ranking carries over.

Practical pick: For a standard pie, start with a plate that matches the recipe’s diameter and depth. Choose glass or glazed ceramic for a nonreactive surface, or aluminum if faster heat transfer suits your baking style. Confirm the oven rating before buying.

Material Setup and Pie-Plate Preparation

The plate material affects heat transfer, visibility, and care. “Heat transfer” means how quickly heat moves from the oven into the plate and then into the pastry. No material guarantees a perfect crust, so match the plate to the recipe and follow its maker’s limits.

Glass and glazed ceramic are nonreactive, which makes them suitable for acidic fillings such as lemon or fruit. They also let you see the crust through the sides or base, though that view does not replace checking the top crust and filling. Use only the oven temperature printed or listed for that specific plate. Some Pyrex glass bakeware is rated to 425°F (218°C), but that is not a universal limit for glass pie plates.

Glazed ceramic can be a good choice when you want to bake and serve in the same dish. Its oven rating and care rules are product-specific. If the maker does not state an oven limit, do not infer one from the material or brand. Avoid stovetop burners, broilers, and moving a cold plate straight into a hot oven unless the maker expressly permits it.

Uncoated aluminum transfers heat quickly. That can help brown pastry, but it can also change how a crust bakes compared with glass or ceramic. Bare aluminum may react with acidic food during prolonged contact, so do not store an acidic pie in it. A coated plate has different surface properties, so check its label rather than treating all metal plates alike.

Before using any plate:

• Check for chips, cracks, damaged glaze, or sharp edges.
• Confirm the plate’s diameter, depth, and oven limit.
• Follow the recipe’s directions for chilling the lined plate.
• Fit pastry gently; stretching it can make it shrink during baking.
• For blind baking, use the recipe’s weights and timing.

Practical pick: A sound plate with a suitable rating and the right depth matters more than a material label alone. When in doubt, follow the plate maker’s directions and the recipe’s specified dish.

Baking Technique and Doneness Control

A sound baking setup uses the recipe’s temperature, rack position, and timing while checking the pie itself for doneness. Preheating means bringing the oven to the stated temperature before baking. It does not mean heating an empty glass or ceramic plate unless the recipe or manufacturer specifically says to do so.

Pie recipes commonly use oven settings around 375–425°F (191–218°C), but the recipe controls. Check that the plate’s rating meets the required temperature. If it does not, choose a compatible plate rather than relying on a shorter bake or a lower setting that changes the recipe.

A stable baking sheet can make a filled pie easier to move and catch spills. Use one if the recipe permits, and set it on the specified oven rack. The sheet does not replace checking the plate’s rating or recipe instructions. Avoid placing a hot plate on an unstable rack or carrying it by a narrow rim.

Judge doneness by the crust and filling, not by the plate’s appearance alone. Look for the color and filling cues given in the recipe. Glass can help you view the underside, but color through glass is only one clue. If the filling has not set as directed, extra time may be needed; follow the recipe’s guidance rather than assuming the plate is the cause.

Practical scenario: If a fruit pie’s edges darken before its center is done, first check the recipe’s temperature and doneness cues. Do not assume changing to glass or ceramic will fix the issue. A different material may alter browning, but it cannot correct an incorrect plate size, oven setting, or bake time.

Practical pick: Use the recipe’s stated temperature and rack position, and verify the plate’s oven limit first. A baking sheet can help with handling and spills, but doneness still comes from the pastry and filling.

Cleaning, Inspection, and Storage

Care keeps a pie plate safe to use and helps you spot damage before the next bake. Let a hot dish cool gradually on a dry, heat-safe surface. Then wash it as its maker directs, using warm water and mild detergent when allowed, and dry it fully before storage.

Do not put a hot glass or ceramic plate into cold water, set it on a wet or cold surface, or add cold liquid to it. Sudden temperature changes can cause thermal shock, meaning uneven expansion or contraction that may crack or break the dish. There is no dependable universal temperature-difference threshold that makes abrupt cooling safe for all consumer plates.

Inspect the plate before each use. Retire it if you find a crack, a chip that affects safe handling, or damaged glaze. For metal plates, look for sharp edges or a damaged coating. Store plates where they will not knock against hard objects or bear heavy items that could cause damage.

Practical pick: Follow the instructions for the exact product. Material alone does not tell you whether a plate can go under a broiler, on a burner, or from freezer to hot oven.

Cooling, Slicing, and Serving

Cooling lets the filling settle so slices hold together more cleanly. Use the cooling time stated in the recipe, and set the hot plate on a dry, heat-safe surface. Do not rush cooling with cold water or a cold counter, especially with glass or ceramic.

A glass or glazed ceramic plate is nonreactive, so it can hold acidic pie filling without the same bare-metal contact concern. With uncoated aluminum, avoid storing an acidic pie in the plate. Transfer leftovers to a suitable container once the pie has cooled as directed.

Practical pick: Let the pie rest for the recipe’s stated time before slicing. This improves serving, while gradual cooling also avoids needless stress on the plate.

Conclusion: Match the Plate to the Recipe

The best plate for your pie is one that fits the recipe, has a suitable depth, and can safely handle the oven temperature. Glass and glazed ceramic offer a nonreactive surface; bare aluminum transfers heat quickly. Check the product’s exact rating, and verify a dated America’s Test Kitchen review before calling a model its top pick.

FAQs

What size is a standard pie plate?
A standard pie plate is commonly labeled 9 inches (22.9 cm). Check the inside diameter and depth because the label may refer to the rim.

Which pie plate material is best for baking?
There is no single best material for every recipe. Glass and glazed ceramic are nonreactive, while uncoated aluminum transfers heat quickly.

Can I use any glass pie plate at 425°F?
No. Check the oven limit for the specific plate. Some Pyrex glass bakeware is rated to 425°F, but that rating does not apply to all glass plates.

Can a ceramic pie plate go under the broiler?
Only if its maker expressly says it is broiler-safe. An oven rating does not automatically mean a plate is safe under a broiler.

Should I preheat a glass pie plate?
Do not preheat an empty glass plate unless the recipe or manufacturer specifically directs it. Preheat the oven to the recipe’s stated temperature.

Can I place a hot pie plate on a wet counter?
No. Use a dry, heat-safe surface. A sudden temperature change can crack or break glass or ceramic.

Is bare aluminum safe for fruit pie?
It can bake the pie, but acidic filling may react with bare aluminum during prolonged contact. Avoid storing the pie in an uncoated aluminum plate.

How can I confirm an America’s Test Kitchen top pick?
Check the dated review and exact product name. Do not assume a ranking applies to a different model, size, or product line.

Does a glass plate guarantee a crisp bottom crust?
No. Glass lets you inspect the underside, but crust results also depend on the recipe, oven, rack, and baking time.

Should I use a baking sheet under a pie plate?
Use one if the recipe permits. It can make the pie easier to handle and catch spills, but it does not replace checking doneness.

(This article was written by one of our staff writers, Thomas E. Langford. Visit our Meet the Team page.)