Pyrex Easy Grab 9.5" Glass Pie Plate, 2 Pack

Product Information

Always preheat your oven before placing your Pyrex® dish inside it. While the glass is designed for temperatures typically used in baking, it can break when exposed to the direct heat element while the oven is preheating. With their input in mind, we tried to include representatives from all the major categories. Outliers aside, most pie dishes tend to be 8.5 to 10 inches in diameter (measured from inner lip to inner lip), 1.5 to 2 inches deep, and fall generally into three material categories—metal, glass, or stoneware/ceramic—each with their own strengths and weaknesses. Not for use other than as directed below and in the accompanying products Safety and Usage Instructions. Don’t use Pyrex to microwave popcorn or heat foods in browning wrappers. Microwavable popcorn bags and browning wrappers are specially designed to concentrate heat in targeted spots, and may damage the glass. Don’t heat empty or nearly empty glass containers in the microware. When heating oil or butter in the microwave, heat only for the minimal time required—don’t overheat.

Most pie plates are made of ceramic, glass, or metal. The best one for you will be the one that is the most versatile for your style of baking. If you mostly make regular pies and quiches, ceramic or glass will be the best choice. If you worry about knowing if your bottom crust is baked, glass allows you to see how the browning is going. Metal pie dishes often have removable bottoms, which is great for tarts and pies that you want to remove from the pan before serving. Be careful with metal pie dishes that are dark in color, however, as they absorb heat faster and can cause the bottom crust to overbake before the fillings are set. We love baking cakes and breads in cast iron and the way the material's intense heat conduction yields wonderful crunchy edges and firm, golden crusts — so we were curious to see how that performance could translate to pie making. But while the pan performed ably during the making of our apple pie, its aggressive heat retention led us to nearly burn our pastry during blind baking and made timing the cooking of our custard filling difficult. Also, even if you want to play around with cast iron baking, given that many cooks already have a 9- or 10-inch cast iron skillet (which could do double duty as a pie plate, if desired) in their arsenal, buying this stand-alone pan is probably an unnecessary expense. While the pan takes longer to heat up than a metal pan, for instance, it also takes a long time to lose all that heat, too. Case in point: After one afternoon of baking, I brought the apple pie I'd made in the Baker's Advantage pan to share at a parent's association meeting at my son's school — and when we sliced into it, everyone marveled that the soft, jammy apples were still warm. Finally, the manufacturer's instructions for the Baker's Advantage dish recommend hand-washing rather than using a dishwasher for cleanup — a small note which nonetheless detracts from its practicality and convenience.

Think of the Baker's Advantage Deep Dish Pie Plate as the Emile Henry's more affordable (and nearly identical) American cousin — and a very good deal. Made in the USA from high-quality stoneware, it has the same pretty ruffled rim, colorful outer glaze (though in fewer hues), and careful construction as its French counterpart. Indeed, weighing in at 2 lbs. 11 ounces unfilled, it feels even heftier in the hand. That weightiness can translate to longer cook times — because the pan heats evenly but quite slowly, it is sometimes necessary to add as much as a third to a half more oven time to recipes to achieve thoroughly baked results. But keeping those adjustments in mind, the results using Baker's Advantage were predictable and appealing: blind-baked crusts turned out evenly browned and with little shrinkage, apple pies stood tall and burnished gold. Also, while the generous depth of the dishes ably contained the mountain of fruit called for in our apple pie recipe, after baking the fruit settled dramatically, causing the tall sides of the pan to leave a significant gap between the filling and the crispy top crust. In comparison, the Pyrex kept the pie filling proportionate to the crust and released slices easily. All in all, the Pyrex's dimensions, even heat conduction, and simple design make it our top choice. Pyrex® glassware and lids are dishwasher safe, making cleanup easy and carefree. Keep both plastic lids and glassware away from direct heat elements in the dishwasher. To assemble our list of contenders and determine the most versatile, easy-to-use, multi-purpose pie plate, we surveyed the preferences of some of our favorite professional bakers. After narrowing the field, we put nine pie dishes to the test. As it turned out, the best was also the most basic: the Pyrex Basics 9-Inch Pie Plate. We also loved two ceramic pie pans. Read below for what you should look for in a pie dish and the complete results of our testing.

Slightly wider than our favorite glass pan and sporting a flat, frilled rim, this pie dish got ruled out because it offered no appreciable benefits versus the basic Pyrex model, and its wide rim felt cumbersome when shaping and filling crusts. Before cooking items that may release liquid (including fat, food juices, or moisture from frozen foods) in your Pyrex® glassware, add a small amount of liquid to cover the bottom of the dish before you put it in the oven. This serves to minimize any potential sudden temperature change that may occur as the food releases liquid. Once a Pyrex® dish is already hot, do not add liquid to it (for example, by basting with liquid not already in the dish). Adding liquid to hot glass may compromise the product’s strength, potentially resulting in breakage.

BOUTIQUE PYREX®

Do not use Pyrex® glassware on the stovetop (open flame, electric burner), under the broiler, in a toaster oven, or on a barbecue grill. This type of usage exposes Pyrex® glassware to potentially damaging direct heat sources.

A well-performing pie dish needs to do a lot more than look good. Namely: it should be versatile enough to yield evenly baked, golden crusts and thoroughly-cooked fillings every time, whether the task at hand is a fruit pie, savory pie, press-in crust, custard pie, or quiche. Its size should be generous enough to accommodate an eye-catching pile of fruit when being used for rustic, deep-dish style double crust pies, but not so capacious that the ratio of filling to crust feels skewed when making icebox pies, more delicate custard pies or quiche. Finally, from a value standpoint, a good pie dish should also be sturdy enough to stand up to years of heavy use. Pyrex® glassware is designed to be as versatile as it is long lasting. You can use it to prepare, store, cook, bake, warm or reheat food—in pre-heated conventional and convection ovens, or in microwaves. And cleanup is easy – just place your Pyrex® glassware in the dishwasher. As with any glass product, there are a few common-sense precautions to keep in mind for your safety when using Pyrex® glassware. Your safety is important to us, so please read the guidance below.If you don’t use Pyrex® glassware in a way that is consistent with this guidance, it could break and cause injury. Be sure to read the entire safety and usage instructions accompanying your Pyrex® glassware before use. When washing Pyrex® glassware by hand, use non-abrasive cleansers. To remove baked-on foods, soak the dish and use a plastic or nylon cleaning pad if scouring is needed.Pie dishes come as small as three inches and as large as 12 inches. Standard recipes usually call for an eight- to 10-inch pie dish, so nine inches is sort of the gold standard if you want to just own one. Deeper pie dishes add some flexibility in terms of the style of pies you can use them for but require a little more finesse with crusts. Allow Pyrex to come to room temperature before immersing in water or placing in the freezer, refrigerator, microwave or pre-heated oven.