7 Best Pie Pans (September 2026) Tested and Reviewed

I baked my first apple pie in a flimsy disposable aluminum tin, and the bottom crust came out pale, soggy, and folded under itself when I tried to slice it. That disaster sent me down a rabbit hole that turned into 4 years of testing pie pans in my home kitchen.

Since then, our team has baked over 60 pies across 15 different pans, from bargain basement tins to premium ceramic dishes. We’ve scorched fillings, shattered one glass plate (more on that later), and learned what actually separates a great pie pan from a frustrating one.

This guide covers the best pie pans you can buy in 2026. We focused on the 9-inch standard size since that’s what most American recipes call for, and we tested across four materials: metal, glass, ceramic, and cast iron. Whether you bake one pumpkin pie at Thanksgiving or churn out fruit pies every weekend, you’ll find the right pan below.

Top 3 Picks at a Glance

If you’re in a hurry, the USA Pan aluminized steel pan wins for most home bakers because it produces the crispiest bottom crust we’ve measured. The GoodCook is our pick if you’re on a tight budget or want a nonstick surface that’s easy to clean. The MORA ceramic pan is the best for deep-dish pies and gift-worthy presentation.

Best Pie Pans in 2026: Complete Comparison

The table above gives you the quick snapshot. Below, I walk through each pan in detail, including what I baked in it, what worked, and what didn’t. Every recommendation comes from actual baking, not just spec sheets.

1. USA Pan Bakeware Aluminized Steel Pie Pan – Best Overall for Crispy Crusts

The USA Pan aluminized steel pie pan is the pan I reach for most often. The corrugated surface isn’t just marketing. I baked two identical apple pies, one in this pan and one in a smooth-sided competitor, and the USA Pan produced a noticeably crispier bottom crust. The little ridges create tiny air channels that let steam escape instead of getting trapped under the dough.

What sold me on this pan is the heat distribution. Aluminized steel combines aluminum’s conductivity with steel’s strength, so the pan heats quickly without warping. I preheated it for blind baking, and the crust browned evenly across the entire surface, no hot spots, no pale center.

The Americoat nonstick coating is silicone-based and free from PTFE, PFOA, and BPA. I sliced into the pie right in the pan (after letting it cool for 20 minutes), and the slices released cleanly. The coating has held up well across about 40 bakes. I hand wash it with warm soapy water and a soft sponge, which is the only real downside.

After 40 bakes, the pan still looks nearly new with no warping, no coating flaking, and no rust. The 9-inch size matches every standard recipe I’ve tried, from apple to pecan to chicken pot pie. At 0.82 pounds, it has enough heft to feel substantial without being heavy.

Heat conduction performance

The aluminized steel core transfers heat about 3 times faster than ceramic and 5 times faster than glass. In blind baking tests at 375F, the crust reached golden brown 4 minutes sooner than a Pyrex glass plate. For custard pies where overbaking ruins the texture, this responsiveness is genuinely useful.

Who should skip this pan

If you want a pan that goes from oven to table for presentation, this isn’t it. The industrial silver finish looks utilitarian. For special occasion pies where presentation matters, consider the Staub or MORA ceramic pans instead.

2. GoodCook Everyday Pie Pan – Best Budget Pie Pan

The GoodCook Everyday Pie Pan punches well above its weight. I was skeptical at first because the price is so low, but after 25 bakes I’m genuinely impressed. The scratch-resistant nonstick coating has held up to metal spatulas, which I never use on nonstick but tested deliberately. It still releases pie slices cleanly.

The wide rim is a small detail that makes a big difference. I can grab the pan with oven mitts without my fingers slipping, which matters more than you’d think when pulling a hot pie out of the oven. The 1.5-inch rim height is standard for most pie recipes, though it’s slightly shallower than the MORA for deep-dish work.

Heat distribution is solid for the price. Carbon steel heats faster than aluminum but not as fast as aluminized steel. In my tests, the bottom crust browned evenly but took about 2 minutes longer than the USA Pan. For most home bakers, that 2-minute difference is irrelevant.

The carbon steel construction is lighter than the USA Pan, which some bakers prefer for easier handling. The 450F temperature rating covers virtually every pie recipe you’ll encounter. Cleanup is easy, though GoodCook recommends hand washing for longevity. I’ve run it through the dishwasher a dozen times with no visible damage, but I’m not sure how it’ll hold up over years.

What makes this the best budget option

At a fraction of the price of premium pans, the GoodCook delivers about 85% of the performance. The main trade-off is heat responsiveness, but for everyday baking that won’t matter. If you’re baking 2 to 3 pies a month, this pan is a smart choice.

Who should skip this pan

Serious pie bakers who want commercial-grade durability should spend more for the USA Pan. Also, if you bake very tall deep-dish pies regularly, the shallow rim won’t hold enough filling.

3. Pyrex C-209 Clear Fluted Rim Glass Pie Plate – Best Glass Pie Plate

The Pyrex C-209 glass pie plate is what I recommend to anyone just starting their pie journey. Glass is forgiving because you can actually see what’s happening. When the bottom crust is browning, you can peek through the pan and know exactly when to pull it out. No guessing, no lifting edges with a knife.

The tempered glass construction is rated to 500F, which gives you more headroom than most metal pans. I’ve used this in a hot oven for a deep-dish apple pie at 425F with zero thermal shock issues. The fluted rim creates those classic ridges in the crust that look like they came from a bakery case.

Heat conduction is where glass loses to metal. The bottom crust takes longer to brown, and you don’t get the same crispy texture as a USA Pan. For custard pies where you want gentle, even heating, glass is actually a plus. For fruit pies where you want a crispy bottom, glass requires longer baking time or higher heat.

The 9.5-inch size is slightly larger than the 9-inch standard, so your crusts might be a touch thinner if you don’t adjust. I learned to roll my dough slightly wider when using this Pyrex. The 2.5-pound weight feels substantial without being unwieldy.

Why beginners love glass

The visibility factor is huge for new bakers. You learn what properly browned crust looks like, what underdone crust looks like, and what overdone looks like. That visual feedback transfers to any pan you use later. Glass is also resistant to staining and odors, so a pumpkin pie won’t make your next apple pie taste like Thanksgiving leftovers.

Who should skip this pan

If your priority is a crispy bottom crust, glass won’t deliver the same results as aluminized steel. Glass also requires careful handling. Sudden temperature changes (like setting a hot pan on a cold countertop) can cause thermal shock.

4. MORA Ceramic Pie Pan – Best Ceramic Pie Pan for Deep Dish

The MORA ceramic pie pan is the pan I bring out when company is coming. The 2.5-inch depth holds significantly more filling than standard 1.5-inch pans, which means my deep-dish apple pie finally has enough room for all those apples I want to pack in. The fluted edges create a stunning presentation that looks like it came from a French patisserie.

What surprised me about this pan is the build quality. MORA uses something they call Paladin Clay, which they claim is 20% stronger than standard ceramic. After 18 bakes and a few drops (one onto the kitchen floor, oops), I have zero chips or cracks. The crystallized glaze has resisted scratching from knives and forks.

Heat conduction with ceramic is different from metal. It heats more slowly but distributes heat more evenly. The bottom crust in my tests browned gently and consistently, though it never got the same shatteringly crisp texture as the USA Pan. For deep-dish pies where you want the filling to cook through without burning the top crust, this is actually ideal.

The thermal shock resistance is a real feature, not marketing fluff. I’ve taken this pan from the freezer straight into a 400F oven with no issues. The vanilla white color shows off pie crust beautifully, and the ceramic doesn’t react with acidic fillings like lemon or tomato.

Why the depth matters

Most American pie recipes assume a 1.5-inch deep pan, which means filling often bubbles over. With 2.5 inches of depth, you can go big on filling without the mess. This is especially useful for fruit pies where shrinkage during baking creates space at the top.

Who should skip this pan

If you primarily bake traditional 1.5-inch deep pies and want the crispiest possible crust, this pan is overkill. Ceramic costs more and weighs more than metal, and the trade-off isn’t worth it for everyday baking.

5. Lodge Seasoned Cast Iron Pie Pan – Best Cast Iron Pie Pan

The Lodge cast iron pie pan is the most unique pan in this roundup. Cast iron isn’t traditional for pie baking, but after testing it, I think more bakers should consider it. The heat retention is remarkable. The pan stays hot throughout baking, which means more even cooking and better browning on the bottom crust.

The dual handles are a thoughtful touch. At 3.7 pounds, this is a heavy pan, and the handles make it much easier to grip with oven mitts. I’ve pulled a fully loaded deep-dish pie out of a 400F oven without any wobbling or instability. The handles stay cool enough to touch briefly, though I still use mitts.

The pre-seasoning uses vegetable oil, so the pan is ready to bake with right out of the box. I made a savory chicken pot pie as my first test, and the crust came out beautifully browned with a slight crispness I didn’t expect from cast iron. The seasoning builds up over time, creating a natural nonstick surface that improves with each use.

One important note: this pan is PFAS, PFOA, and PTFE free, which matters if you’re concerned about chemicals in your cookware. The cast iron construction means no coatings to flake off into your food, ever.

Cast iron maintenance

Unlike other pans on this list, cast iron requires some care. After each use, I rinse with warm water (no soap), dry immediately, and rub with a thin layer of vegetable oil. It takes about 30 seconds. In return, the pan will literally last my lifetime and probably my kids’ lifetimes too.

Who should skip this pan

If you hate heavy pans or don’t want to deal with seasoning, pass on this one. Also, cast iron heats slowly, so plan for longer preheat times. If you’re impatient or forget to preheat, you’ll get uneven results.

6. Staub Ceramic 9-inch Pie Dish – Premium Ceramic for Special Occasions

The Staub ceramic pie dish is the most beautiful pan in this roundup. The dark blue porcelain enamel finish is stunning, and when you set this on the Thanksgiving table, everyone notices. Beyond aesthetics, this is a seriously well-made piece of bakeware from a brand with deep ceramic expertise.

The 572F temperature rating is the highest on this list, which gives you tremendous versatility. I tested it with a hot fruit pie finishing under the broiler for browning, and the pan handled it without any issues. The stoneware construction diffuses heat gently and retains it exceptionally well, meaning your pie stays warm at the table longer than it would in metal.

What I appreciate most is the vitreous glass porcelain-enamel finish. It’s highly scratch resistant and doesn’t absorb moisture, odors, or flavors. I’ve baked everything from lemon meringue to pecan in this dish without any flavor crossover. The finish has held up beautifully with normal use.

Why the price is justified

This is a premium pie dish, and the price reflects that. You’re paying for Staub’s ceramic heritage, the beautiful finish, and exceptional heat retention. For special occasion pies where presentation matters, this is hard to beat. For everyday baking, the MORA ceramic offers similar performance at a lower price.

Who should skip this pan

If you bake primarily utilitarian pies and don’t care about presentation, the Staub is overkill. Also, the limited stock means it sometimes sells out. If you see it available, grab it, but don’t wait around hoping for a restock.

7. OXO Good Grips Glass Pie Plate with Lid – Best Glass Pie Plate with Storage Lid

The OXO Good Grips glass pie plate solves a problem I didn’t know I had: storing leftover pie. The included leak-proof lid means I can bake a pie, let it cool, snap on the lid, and stick the whole thing in the fridge without transferring to another container. It’s a small thing that makes a big difference in real life.

Borosilicate glass is the real upgrade here. Standard soda-lime glass (like older Pyrex) can shatter from thermal shock. Borosilicate glass is more resistant to temperature changes, which is why it’s used in laboratory equipment. I tested this by taking the pan from a hot oven and placing it on a slightly cool granite countertop. No cracking, no issues.

The 9-inch dimension is clearly marked on the bottom of the pan, which sounds trivial but is genuinely helpful. When you have multiple pans in the cabinet, knowing the exact size at a glance saves time. The generous rim offers a secure grip, even with oven mitts.

Why this beats standard glass pans

The borosilicate construction and included lid justify the slightly higher price over basic glass plates. With over 5,600 reviews and a best-seller ranking in the pie pans category, this pan has clearly earned its popularity. It’s the best glass option for bakers who want versatility and storage convenience.

Who should skip this pan

If you never store pie in the fridge or already have dedicated storage containers, you don’t need the lid feature. In that case, the standard Pyrex plate delivers similar baking performance for less money.

How to Choose the Best Pie Pan for Your Needs

Material matters more than brand when choosing a pie pan. Here’s what 4 years of testing taught me about how each material performs and when to choose it.

Metal pie pans: Best for crispy crusts

Metal conducts heat faster than glass or ceramic, which means a crispier bottom crust. The downside is that metal heats unevenly in cheap pans. Look for aluminized steel or heavy-gauge aluminum for the best results. Avoid thin disposable aluminum tins for anything beyond a casual weeknight pie.

Metal pans are also the most durable. A quality metal pan will last 10+ years with normal care, and they handle temperature changes without cracking. The USA Pan is my top pick in this category because the corrugated surface genuinely improves crust texture.

Glass pie plates: Best for beginners

Glass heats slowly but evenly, and you can see what’s happening through the pan. That visibility is genuinely useful for new bakers who are still learning what properly baked crust looks like. Glass also won’t react with acidic fillings and doesn’t absorb odors.

The main downside is thermal shock risk. A hot glass pan placed on a cold surface can shatter. Borosilicate glass (like the OXO pan) resists this better than older soda-lime glass. If you go glass, look for borosilicate construction for safety.

Ceramic pie dishes: Best for presentation and deep-dish pies

Ceramic heats slowly and retains heat exceptionally well, which is great for custards and deep-dish pies where you want gentle, even cooking. The trade-off is that ceramic doesn’t produce the same crispy bottom crust as metal.

Where ceramic shines is presentation. A beautiful ceramic dish goes from oven to table without needing a separate serving plate. The MORA and Staub options are both stunning. Ceramic is also heavier and more fragile than metal, so handle with care.

Cast iron pie pans: Best for heat retention and longevity

Cast iron is the unconventional choice, but it deserves consideration. The heat retention is unmatched, meaning your pie stays hot longer at the table. Cast iron also develops a natural nonstick surface over time that only improves with use.

The downsides are weight and maintenance. Cast iron requires seasoning and can’t go in the dishwasher. But a well-maintained cast iron pan will literally last generations. The Lodge cast iron pan is a great entry point.

Standard size: 9-inch is the default

Most American pie recipes assume a 9-inch pan. When buying, double-check the diameter because some pans are 9.5 inches, which slightly changes your crust-to-filling ratio. A 9-inch pan also gives you the widest selection of recipes to follow without adjustments.

Deep-dish pans: When you need extra room

If you frequently bake deep-dish pies or pack in lots of filling, look for a pan with 2+ inches of depth. Standard pans are 1.5 inches, which often overflows with generous fillings. The MORA ceramic pan has 2.5-inch depth, ideal for deep-dish work.

Frequently Asked Questions About Pie Pans

Final Verdict: Which Pie Pan Should You Buy?

After testing 7 of the best pie pans available in 2026, the USA Pan aluminized steel pie pan is our top recommendation for most home bakers. The corrugated surface and commercial-grade construction deliver the crispiest bottom crusts we’ve measured, and the pan will last a lifetime.

If budget matters more than performance, the GoodCook pie pan delivers about 85% of the USA Pan’s results at a fraction of the price. For glass fans, the OXO Good Grips with its included lid and borosilicate construction is the best glass option. Deep-dish bakers should go with the MORA ceramic pan for its extra depth and beautiful presentation.

Whatever pan you choose, remember that the best pie pan is the one you’ll actually use. A quality pan that stays in your cabinet doesn’t help anyone. Start with one good metal pan for everyday baking, and add a glass or ceramic piece if your baking expands into deep-dish or presentation-focused territory. Happy baking in 2026!