8 Best Pie Pans of 2026

The corrugated surface is the first thing you notice on the USA Pan, and it is why this is our pick for clean release. The ridges lift the crust slightly and let air circulate; the Americoat nonstick coating is PTFE-, PFOA-, and BPA-free. In our baking, a whole pie came out without a stuck patch, and the pan’s heavy gauge felt like it would resist the warping that thinner metal pans sometimes develop.

At 9 inches across and 2 inches deep, it is a standard pie pan rather than a deep-dish ceramic. That is the right shape for a classic apple or pumpkin pie, and the rolled rim is easy to grab. The aluminized steel heats evenly enough that the crust browned across the bottom, not just at the edges.

It is not the pan for the deepest fruit pie; the MORA holds more. But for a standard 9-inch recipe, the low sides make it easy to lift a slice cleanly, and the nonstick surface is the reason to choose it over glass or ceramic. If you want to see the crust as it bakes, the OXO is the better match; if you want the slice to slide out, this is the one.

A crisp bottom crust is the promise of the Lodge cast-iron pie pan, and that is exactly where it earns its place. The 9-inch pan is 1.69 inches deep, with dual handles and a pre-seasoned cast-iron surface. Cast iron holds heat and delivers it steadily, so the bottom of a pie has a better chance of browning instead of steaming.

The pan is also more versatile than its name suggests. We used it for quiche and a pot pie, and the sloping sides made both easy to serve. The dual handles are a real help when the pan is full and hot, and the pre-seasoned finish means you can bake without a long break-in.

We think it is the one to choose when a crisp, well-browned bottom crust matters more than light handling. It is not a nonstick pan, but the seasoning builds up, and cast iron resists dents and warping in a way that coated metal does not.

The weight is the honest trade-off: at 3.7 pounds, it is the heaviest pan here, and lifting a hot pie out of the oven takes a firm two-handed grip. That is the cost of the heat retention, and it is a fair one if you bake a lot of pies with wet fruit fillings.

The 2.5-inch side wall is the reason the MORA belongs in a deep-dish conversation. It is a 9-inch porcelain pan with a 54-fluid-ounce capacity, fluted edges, and a vanilla-white glaze. That depth gives a big apple pie room for the filling to bubble without running over the rim, and the fluted edge gives you something to crimp against.

The ceramic is heavy and sturdy in the hand, and the glaze has a smooth, slightly glossy finish that looks good enough to take straight to the table. We found it baked evenly, with the crust browning without a burnt edge, and cleanup was no harder than the glass pan.

The size is not for every recipe. A standard 9-inch pie recipe can look a little lost in it, and a very shallow tart will not fill the sides. The MORA is at its best with deep fruit pies, quiche, and pot pies where the extra height is doing real work.

We recommend it as the best deep-dish ceramic here. The 2.5-inch sides and 54-ounce capacity are the most generous in this group, and the porcelain looks good enough to serve from. If you want a standard-depth pan for a flat pumpkin pie, the OXO or USA Pan is the easier fit.

The pair of fluted dishes is the appeal of the LE TAUCI set. You get two 9-inch ceramic pie pans, each 1.77 inches deep and listed at 36 ounces, with a wave edge that makes it easy to crimp a decorative crust. The white porcelain is oven-safe to 482 °F, dishwasher-safe, and attractive enough to take to a potluck.

Two pans change how you bake. You can make a fruit pie and a quiche at the same time, or keep one in the cupboard for a gift. The fluted rim is not just decoration: it gives the dough a place to sit and makes a simple crimp look deliberate.

We think this is the best two-piece set here. The pans are more attractive than the plain metal options, and buying two makes more sense than buying one premium ceramic dish if you often bake for a crowd or give pies away.

The limitation is depth. At 1.77 inches, these are shallower than the MORA and Emile Henry, so a very generous deep-dish filling can reach the rim. For standard apple, pumpkin, and pecan pies, though, the size is right, and the set is an easy way to add ceramic bakeware without committing to a single showpiece.

The premium price and the French clay are the two facts that define the Emile Henry, and we think it earns the splurge when the pie dish is going to the table. It is a 9-inch dish, 2.6 inches deep, with a 1.7-quart capacity and a hard, scratch-resistant glaze. The Burgundy clay heats evenly, and the dish is rated to 520 °F, so it moves from oven to table without a serving platter.

In use, the depth is the standout. It handled a deep apple pie with a lot of fruit, and the high sides kept the juices inside. The glaze wiped clean, and the dish is dishwasher-safe, which is more than you can say for some cast-iron and coated-metal pans.

The shape asks for a little more dough than a standard 9-inch recipe; you may need to increase the crust recipe to cover the higher fluted edge. That is a small adjustment, not a flaw, and the payoff is a pie with a generous filling and a handsome crimp. The price is the real barrier, and it is the one thing that keeps this from being the default for every baker.

What the low price buys in the Cuisinart is a deep, nonstick metal pan that does the everyday job without fuss. It is 9 inches across, made from heavy-gauge steel with extra-thick rolled edges, and rated to 500 °F. The nonstick interior releases a slice cleanly, and the pan is dishwasher-safe, which makes it easier to live with than the hand-wash-only USA Pan.

We recommend it as the budget metal pick here. The depth is the useful part: it holds a juicy fruit pie or a deep quiche without the filling climbing over the rim, and the rolled edge resists the warping that cheaper pans can develop. It does not have the corrugated surface or the same premium feel as the USA Pan, but it bakes evenly and cleans up quickly.

At 9 inches, it fits standard recipes, and the depth gives a little extra room for fruit. It is not a deep-dish ceramic, so a very tall mounded pie can still reach the rim; for those, the MORA is the better shape. For a first metal pie pan or a second pan for the holiday rush, this is the value choice in the group.

The shallow disposable profile is the first thing to understand about the Stock Your Home pans. They are 9 inches across the top, 1.25 inches deep, and listed at 16 ounces, with a full curl rim and 38-gauge aluminum. The 30-pack is designed for bakeries, cafés, and anyone who needs to send pie home without asking for the pan back.

That shape works for tarts, hand pies, and individual portions. We used them for a tray of small fruit tarts, and the full curl rim gave the foil enough structure to move from the counter to the oven. They stack for storage and can be recycled where facilities accept aluminum.

They are not a substitute for a deep pie pan. A standard fruit pie or quiche needs more than an inch of side wall, and these will feel shallow and can flex if you load them heavily. Set them on a sheet pan before they go in the oven, especially with a wet filling.

We recommend them for shallow tarts, picnic portions, and giving pie away, not as the pan you reach for when a deep-dish apple pie is the plan. That is a narrow job, but the 30-pack does it well and saves you from chasing down dishes after a party.