8 Best Pie Dishes of 2026

This deep-dish dynamo isn’t just a pie pan—it’s a mindful moment baked into your kitchen routine. The Mora Ceramic Deep Fluted Pie Dish stands out with its 2.5-inch depth and fluted edges, making it ideal for ambitious bakers who crave showstopping pies without spillage or structural failure. Crafted with proprietary Paladin Clay—20% stronger than standard ceramics—it promises durability and even heat distribution, ensuring golden crusts and fully cooked fillings every time. If you’ve ever battled soggy bottoms or cracked rims, this dish delivers a quiet but powerful solution.

In real-world testing, the Mora dish shines when handling juicy apple pies or chunky pot pies, where its extra depth prevents boil-overs and supports thick fillings. It transitions seamlessly from freezer to oven without thermal shock, a rare feat that simplifies make-ahead baking. The crystallized, scratch-resistant glaze holds up against metal utensils and resists staining, though it demands gentle hand drying to maintain its glossy finish. While its heft adds stability, it can feel cumbersome when moving a fully loaded pie from counter to table.

Compared to thinner ceramic options like the LE TAUCI set, the Mora offers superior structural integrity and deeper capacity—perfect for holiday feasts or artisan bakes. It doesn’t flake or craze over time like lower-grade porcelain, positioning it as a long-term investment over budget steel pans. While pricier than most, its mindful design ethos and performance make it a standout for bakers who value both form and function. It delivers more depth and durability than the Pyrex 9.5” dish, though without the fluted edge for decorative crimping.

Don’t sleep on this budget-savvy workhorse—the GoodCook 9” Steel Pie Pan punches far above its price tag. Its heavy-duty steel construction ensures consistent heat transfer, eliminating the dreaded pale, underbaked crust. The scratch-resistant nonstick coating is a game-changer: pies release cleanly, and cleanup takes seconds, even after sticky pecan or gooey berry fillings. For beginners or occasional bakers, this pan removes the intimidation factor, making it the ultimate no-fuss, reliable performer for holiday stress and weeknight treats alike.

In testing, the pan delivered golden, crisp crusts across multiple recipes—from buttery apple to custard-based pumpkin—with no warping, even at 400°F. The wide-rimmed edges provide a secure grip with oven mitts, a small but critical detail often overlooked in budget models. However, its 1.5-inch depth limits it to standard fillings; deep-dish recipes risk overflow. While the steel heats quickly, it doesn’t retain heat as well as ceramic or stoneware, meaning pies cool faster once out of the oven.

When stacked against the Emile Henry or Mora ceramics, the GoodCook lacks heat retention and aesthetic flair, but it’s lightyears ahead of flimsy disposable tins. It’s the perfect starter pan for college students, gift givers, or those who bake once a year. While it won’t last decades like high-end options, its affordability and reliability make it easy to replace. It offers far better release and durability than uncoated steel, and beats glass in ease of slicing and serving—just don’t expect artisan presentation.

This French-baked masterpiece isn’t just a pie dish—it’s heirloom-quality craftsmanship you can serve at Sunday dinner. The Emile Henry 9” Pie Dish, forged from high-fired Burgundy clay, delivers superior heat diffusion that turns even novice bakers into crust artists. Its even baking performance eliminates hot spots, ensuring flaky layers from edge to center, while the twilight glaze adds a modern, elegant touch that transitions beautifully from oven to table. If you’ve ever battled burnt edges or undercooked centers, this dish is your quiet savior.

Real-world use confirms its exceptional thermal resilience: going from freezer to a 500°F oven with zero cracks or stress. The highly resistant glaze shrugs off metal utensils and resists staining, even after tomato-based quiches or turmeric-laced savory pies. At 2.1 inches deep, it comfortably fits most recipes, though not quite as deep as the Mora. Its smooth, rounded rim doesn’t flute, so decorative crimping is limited—but the clean, modern profile elevates presentation.

Pitted against the Mora, the Emile Henry trades fluted edges for cleaner lines and slightly better heat retention, thanks to its dense clay. It’s more refined than the LE TAUCI set and built to last decades, backed by a 10-year warranty few competitors match. While it lacks the depth for extreme fillings, it’s the ideal balance of beauty, durability, and performance for bakers who value consistency and style. It outperforms the GoodCook in heat control and the Pyrex set in table-to-oven elegance, making it the gold standard for everyday excellence.

The LE TAUCI duo is the ultimate value play for bakers who want two reasons to bake more. This set delivers two 9-inch fluted ceramic pie pans, each with a 1.7-inch depth and wave-edge design that makes crimping effortless and attractive. Made from grade A porcelain, they offer even heat distribution and resist flavor absorption, keeping your apple pie tasting like apple—not last night’s lasagna. For families, hosts, or meal preppers, having a backup pan ready is a quiet luxury most don’t realize they need—until they do.

In practice, these pans bake crisp-bottomed pies with minimal hot spots, though they don’t retain heat as long as Emile Henry or Mora. The flat base ensures stability, and the fluted rim guides clean crimping, even for beginners. They’re microwave, oven, and dishwasher safe up to 482°F, but sudden extreme shifts (like freezer to broiler) risk stress cracks over time. While durable, the glaze isn’t quite as hard as Emile Henry’s, so deep scratches from aggressive scrubbing can appear.

Compared to the single-pan Emile Henry or Mora, the LE TAUCI set offers twice the utility at a fraction of the per-unit cost. It’s not as premium, but it’s closer in performance than price suggests. For those who rotate pies weekly or host potlucks, it’s a smarter buy than doubling down on pricier brands. While not as deep as the Mora or Pyrex, it handles standard recipes with ease. It beats the GoodCook in heat retention and aesthetics, though not in nonstick release.

This glass giant redefines what a pie dish can hold—literally. The Pyrex Deep 2-Pack features a 9.5-inch round dish with up to 60% more depth than standard models, making it a spill-stopping powerhouse for bubbling cobblers, double-crust apple pies, or family-sized quiches. The tempered glass construction heats evenly and lets you monitor browning without opening the oven—a small win that prevents underbaking. With one fluted and one non-fluted pan, the set offers versatility in presentation and function, ideal for bakers who multitask.

In real use, the deep design prevents overflows during long bakes, a common pain point with standard 9-inch pans. The non-fluted deep dish is perfect for crumb crusts or no-bake pies, while the fluted Easy Grab version supports traditional crimping. Both are freezer-to-oven safe, and the glass retains heat better than steel, though not as long as ceramic. However, the clear glass can make crust inspection tricky under bright oven lights, and the dishes are prone to staining from tomato or turmeric over time.

Against the Mora or Emile Henry, the Pyrex trades elegance for raw capacity and clarity. It’s more utilitarian than artistic, but unbeatable when you need volume. For holiday feasts or meal prep, it outshines single pans in flexibility. While not as durable as high-fired ceramics, tempered glass resists shattering when handled properly. It offers more depth than any other model here, though with less refined aesthetics than the Emile Henry or Mora.