Five key reasons you need this pan Share
I’m in love with my pie pan. There, I said it. Sure, I love my family and my friends and my dogs and any number of favorite recipes (here’s looking at you, Lemon Chess Pie), but when it comes to pie pans my heart is constant: I only have eyes for the best pie pan ever, my USA Pan/King Arthur 9” pie pan.
Can’t you grab any old pan out of your grandma’s kitchen cupboard and bake a great pie? Or make a perfectly acceptable pie in one of those disposable tinfoil pie pans from the supermarket?
Maybe; but you’ll probably have to make adjustments. And if there’s one thing I avoid at all costs, it’s fussing in the kitchen. I dont want to end up with an extra cup of filling because the pan that bills itself as 9” is actually only 8 1/2”. Or wonder if I can chill my pie in its glass pan before putting it into a 425°F oven: cold pan, hot oven, thermal shock, shattered pan?
See what I mean about fussing? If I have to stop and think, “Is this pan going to do what I need it to?” — I’ve chosen the wrong pie pan. Which is never the case with my USA/KAF pan.
I bought this pie pan because of the rave reviews it has received. It lives up to its reputation. It is by far the best pie pan I have ever used: bakes pies to perfection, easy to clean. — Dee C., Maine
If reviews are a good indication, our customers are in love with this pan. But let me tell you why I think this is the best (and last) pie pan youll ever own.
By “right,” I mean 9” wide across the top. Yes, some pie recipes call for a 10” pan, others for an 8”, but the vast majority of pie recipes direct you to a 9”-diameter pan. And this pan is a full 9” wide (inside dimensions).
In addition, the pan is the perfect depth. Not 1”, like the aforementioned disposable aluminum pans; not 1 1/4”, like many run-of-the-mill pans, but a generous 1 1/2” deep. It easily holds a full 8 cups of berries (as pictured above, in our Mixed Berry Pie recipe). Or all of your pumpkin pie filling with room to spare: no sloshing, no spilling.
I consider myself to be an above average baker. Over the years, however, I couldnt seem to master pie making… I think the one glitch in my process over the years has been using hand-me-down pie pans of all sorts: glass, ceramic, aluminum, and whatever else you can think of. This pie pan makes all the difference in the world! The crust, though the same recipe Ive used for a few years, is crisp and flaky in this pan. For the first time, my pie did not overflow or seep! The high sides and slightly textured bottom of this pan are the secrets to perfect pie! — vegicuisine
Unlike any other pie pan I’ve seen, this pan has a ridged bottom — think corrugated cardboard. Those tiny ridges allow air to circulate underneath your bottom crust, helping the pie bake evenly and its bottom become crispy and brown. If you’ve ever struggled with a pale, soggy bottom crust, this pan is your solution.
The bottom crust really did brown! We arent going to put up with wet soggy bottom crusts any more! — Char C., Traverse City, MI
Recycled steel for strength, aluminum for conductivity: that’s what this pan is made of. Unlike stainless steel, a less effective heat conductor, you won’t have to extend your bake time. Nor will you have to lower your oven temperature, as you might with either stoneware or glass. (Remember, I dislike fussing.)
In addition, the pan’s entirely sealed in a special clear, non-stick, non-toxic, environmentally friendly coating. It won’t rust, nor will it react with any leaking filling to create that funky metallic flavor you sometimes get when aluminum and acidic ingredients (think fruit) get together.
Bonus: The pan rinses clean easily, no scrubbing required.
I have the best results with this pan. The bottom crust was nicely browned, something I cant consistently achieve with glass or stoneware. Crust doesnt stick to the surface and the pan cleans easily. Nice weight also. — Virginia L., Montpelier, VT
Its true I made a mess of this pie, but I wanted to show you its beautifully browned underside — now thats a great bottom crust!
Very dark or black pie pans absorb heat readily but can burn your pies bottom crust well before the filling is done. Light or shiny pans deflect oven heat, and it takes longer to attain a good dark bottom crust — potentially overbaking the filling.
Our medium gray pan is ideal: it absorbs heat at a moderate, steady rate, allowing the filling to reach its optimum doneness (bubbling for 5 to 10 minutes) at the same time the crust is perfectly browned.
You probably cant afford the best car on the market. Or a meal at the worlds most famous restaurant.
But the best pie pan ever, one that will bake pie after perfectly browned pie, year after year after year? This is something you can definitely spring for.
Am I trying to sell you this pie pan? You bet. When you discover something you love, you want to share it. And I want every devoted pie baker out there to own this $14.95 pan — because you and your pies are so worth it.
Ive been baking pies for more than 50 years. I have owned and used countless types of pie pans, glass, high end glazed pottery, aluminum, tin, you name it. I bought this pan just a couple of months ago. WOW! It performs amazingly well, deep enough, conducts heat evenly, bottom crust is perfect, and the slices release easily… Perfect! — Valleri, NC
Do yourself a favor; shelve those problematic pie pans and grab a USA/KAF pie pan today.
One final note: If you have a glass or stoneware pie pan you love, stick with it! I understand the sentimental value of certain pans in your pantheon. But if youre looking for a browner bottom crust when using a glass or stoneware pan our blog post, How to get pie crust to brown on the bottom, offers some valuable tips. Share
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Do not exceed 450°F (230°C). Our bakeware conducts heat efficiently, which may require you to reduce the time and temperature as necessary. Hand wash bakeware in warm water with mild dishwashing soap using a sponge, rinse and dry thoroughly. Do not place in dishwasher. Follow recipe instructions, greasing and flouring as directed. Cooking spray is not recommended. Use only silicone, nylon or wooden utensils. Do not use sharp metal utensils.
Product Description: For guaranteed light and flaky pie crust, skip the glass and ceramic pie dishes and switch to metal for a consistently delicious pie crust that holds up to juicy fillings without getting soggy. Made with heavy gauge aluminized steel, our 9 Inch Pie Pan provides bakers with an easy way to bake delectable, homemade pies with an evenly-baked golden brown crust. Our pans are coated with Americoat®, a superior nonstick silicone that allows your pies to release easily and makes clean up a breeze.
Break out our 9-inch pie pan for your next potluck, picnic, or work party. Whether you are baking the perfect pie crust or freezing a decadent ice cream dessert, you can do it with our nonstick pie pan. When you want light, flaky crusts, trust our metal pie pans instead of glass or ceramic. Even with juicy fillings, our 1.5 inch sides and specially designed bottom resists soggy crusts and lets your kitchen prowess shine. Our pans are made to the exacting standards demanded by professionals and commercial kitchens. The heavy gauge steel construction with reinforced wire rims is strong, heat conductive, and resists warping. The unique, corrugated bottom aids in even baking for consistent results. And our Americoat nonstick layer is user-friendly as food releases easily and clean up is a breeze. Get insta-worthy results as you bake like the pros with USA Pan.
Do not exceed 450°F (230°C). Our bakeware conducts heat efficiently, which may require you to reduce the time and temperature as necessary. Hand wash bakeware in warm water with mild dishwashing soap using a sponge , rinse and dry thoroughly. Do not place in dishwasher. Follow recipe instructions, greasing and flouring as directed. Cooking spray is not recommended. To maintain the pan’s appearance over time, use a silicone baking mat or line the pan with aluminum foil when roasting vegetables or baking higher fat foods such as french fries or meat. Use only silicone, nylon or wooden utensils. Do not use sharp metal utensils.
@BoldFace asked: “Which type of pie plate do you prefer: glass, metal or clay?”
What is a pie pan used for?
It provides a stable and consistent surface for pie crusts and fillings to cook to perfection. Baking Quiches: Pie pans are also commonly used for making quiches, savory tarts, and other baked dishes. Even Cooking: Pie pans ensure even heat distribution, resulting in a uniformly baked crust and evenly cooked fillings.
Why do pie pans have handles?
Handles: Certain pie pans come with handles, making them easier to transport to and from the oven. Baking Pies: The primary purpose of a pie pan is to bake pies. It provides a stable and consistent surface for pie crusts and fillings to cook to perfection.
What are the benefits of using a pie pan?
Versatility: Pie pans are versatile and can accommodate a wide range of pie types, from sweet fruit pies to savory meat pies and quiches. Presentation: Many pie pans are designed to go from oven to table, allowing for an attractive presentation at family gatherings and special occasions.
What is a metal pie pan?
Metal Pie Pan: Metal pie pans are typically made of aluminum or steel. They are durable, heat evenly, and often feature a non-stick coating for easy pie removal. Metal pie pans come in various finishes, including standard, non-stick, and dark-colored options that promote crispier crusts.