8 Best Pie Baking Dishes of 2026

Crisp, golden crusts aren’t an accident—they’re guaranteed with the Lodge Cast Iron 9 Inch Pie Pan. This pan leverages the superior heat retention of cast iron to deliver edge-to-edge browning that turns even amateur bakers into crust artists. Unlike flimsy metal or insulating ceramic, this pan heats slowly and evenly, eliminating soggy bottoms and transforming pie night into a masterclass in texture. If you’ve ever pulled a pale, limp pie from the oven, this is your fix.

In real-world testing, the Lodge pan consistently produced deeply caramelized, shatteringly crisp crusts, especially with butter-rich doughs like apple or pecan. The 9-inch diameter and moderate depth handle standard recipes flawlessly, though it’s not ideal for ultra-deep fillings. Preheating the pan (with a light oil coating) before adding dough results in an almost fried-like bottom layer—a game-changer for flaky pastry. However, its weight and need for post-bake seasoning make it less convenient than nonstick or ceramic options.

Compared to the MALACASA ceramic set, the Lodge pan trades ease of cleanup for unmatched browning performance. It’s the go-to for bakers who prioritize crust quality over convenience, standing shoulder-to-shoulder with professional-grade equipment. While ceramic pans offer elegance and versatility, this cast iron workhorse delivers where it counts: in the crunch.

Baking just got a serious upgrade—the MALACASA Ceramic Pie Pan Set doesn’t just perform, it elevates the entire experience. With two deep 9-inch pans boasting a 2.5-inch depth and 42-ounce capacity, this set is built for bakers who entertain or batch-prep. The premium nonstick glaze ensures effortless release, whether you’re pulling out a custardy quiche or a bubbling cherry pie. Say goodbye to crusts that stick and shatter—this is stress-free baking at its finest.

During testing, the stoneware’s even heat distribution produced uniformly golden crusts without hot spots, even in crowded ovens. The fluted grooves provided excellent grip, making it easy to crimp edges or transfer hot pans. We baked everything from savory pot pies to delicate custards, and the sesame glaze base enhanced browning without scorching. The only hiccup? The glossy finish, while beautiful, can show fine scratches over time with metal utensils.

When stacked against the LE TAUCI set, MALACASA’s refined farmhouse aesthetic and smoother glaze give it a slight edge in both performance and presentation. It’s the ideal choice for home chefs who want premium quality without the heirloom price tag. While the Mora pan matches its durability, MALACASA wins with its dual-pan value and superior nonstick performance.

Deep-dish dreams come true with the LE TAUCI Ceramic Pie Pans—these are engineered for abundance. At 2.6 inches deep and 52 ounces per pan, they hold nearly 25% more filling than standard pie dishes, making them perfect for holiday feasts or family-style servings. Crafted from natural clay and grade A porcelain, they offer healthier, odor-free baking compared to metal or lower-grade ceramics. If you’ve ever needed more pie, this set delivers.

In practice, the flat bottom and deep walls ensured even heat transfer, yielding moist interiors and crisp crusts without overbaking edges. The wave-edge fluting made crimping dough intuitive, and the pans handled freezer-to-oven transitions like champions—no cracking, even with sudden temperature shifts. We baked dense pumpkin pies and juicy apple-pecan combos, and the thermal shock resistance proved rock-solid. However, the white glaze shows stains more than darker alternatives.

Versus the MALACASA set, LE TAUCI offers greater depth and higher heat tolerance (up to 482°F), but with a slightly plainer aesthetic. It’s the top pick for deep-dish devotees who value function over flair. While Mora’s clay is stronger, LE TAUCI’s larger capacity and no-fuss performance make it the smarter choice for serious bakers.

Size matters—and this pan dominates. The MIKIGEY 11-inch Ceramic Pie Pan is the king of capacity, offering a generous 48-ounce volume in a wide, deep format that’s perfect for feeding crowds. Its farmhouse-chic design turns any pie into a centerpiece, while the tall fluted sidewalls ensure even crust baking, even with thick fillings. If your usual pie dish feels cramped, this is the spacious solution you’ve been missing.

Real-world use confirmed its strength: baking a double-crust apple pie with extra filling resulted in even browning and no overflow, thanks to the high walls. The nonstick interior made cleanup a one-minute wipe, and the pan transitioned smoothly from oven to table. However, its large size means it doesn’t fit in standard storage spaces or under most oven racks—a trade-off for its expansive footprint.

Compared to the 9-inch Mora or MALACASA models, the MIKIGEY is less precise for standard recipes but unbeatable for large gatherings. It’s the go-to for hosting bakers who need more pie, not just better pie. While it lacks the refined durability of Mora’s Paladin clay, its affordable price and bold size make it a standout for occasional big-batch bakers.

Baking meets art with the Fun Elements Pie Pan—this isn’t just a dish, it’s a statement piece. The vintage lace emboss and ruffled edge transform every pie into a centerpiece, making it perfect for gifting or holiday tables. Beyond beauty, it’s functional: the premium stoneware ensures even baking, banishing soggy bottoms with reliable thermal conductivity. When presentation is as important as taste, this pan delivers.

In testing, it handled apple and custard pies with ease, producing golden, crack-free crusts thanks to consistent heat distribution. The 10.5-inch top diameter and 2.2-inch depth offer ample room for generous fillings, though slightly less than the deepest models. The smooth glazed interior made cleanup effortless, and it survived dishwasher cycles without chipping. However, the intricate design can trap crumbs in the embossed grooves—a small price for its elegance.

Next to the MALACASA or Mora pans, Fun Elements stands out purely on aesthetic appeal, though it doesn’t match their structural depth or clay strength. It’s the ideal pick for bakers who value style and sentiment, especially as a gift. While the Lodge pan wins on crust, Fun Elements wins on “wow” factor, blending performance with poetic design.

This pie dish is a mindfulness practice in ceramic form. The Mora Pie Dish isn’t just for baking—it’s a pause button in a chaotic world, crafted to remind you to slow down and savor the moment. But beyond its philosophy, it’s a technical triumph: made with 20% stronger Paladin clay, it resists thermal shock, handles over 500°F, and delivers crisp, evenly baked crusts every time. It’s the rare pan that marries soul with substance.

In rigorous testing, it aced freezer-to-oven transitions, baked quiches with perfect custard consistency, and released pies without a trace—thanks to its crystallized, scratch-resistant glaze. The 9-inch by 2.5-inch interior fits standard recipes flawlessly, and the fluted edges make crimping effortless. Even after repeated dishwasher cycles, it showed no wear. The only limitation? It’s a single pan, not a set.

When compared to LE TAUCI or MALACASA, Mora’s superior clay and glaze technology give it a durability edge. It’s the best overall choice for bakers who want long-term performance, aesthetic simplicity, and emotional resonance. While MIKIGEY offers more size and MALACASA more quantity, Mora delivers the most balanced blend of innovation, quality, and meaning.

Sometimes, simple is genius—and the GoodCook Everyday Pie Pan proves it. At a fraction of the cost of ceramic or cast iron, this 9-inch steel pan delivers reliable, consistent results with zero fuss. Its scratch-resistant nonstick coating ensures clean releases, even with sticky fruit fillings, and it’s metal spatula safe, meaning you can serve straight from the pan. For bakers on a budget, this is value perfected.

In real use, it produced evenly browned crusts, though not as deeply caramelized as cast iron. The wide rim made handling with oven mitts easy, and the heavy-duty steel resisted warping, even after repeated use. It’s lightweight, stacks neatly, and cleans up in seconds. But its 1.5-inch depth limits filling capacity, making it less ideal for deep-dish or family-sized pies.

Versus the $30+ ceramic models, the GoodCook pan lacks aesthetic flair and depth—but outshines them in affordability and practicality. It’s the go-to for students, beginners, or anyone who bakes occasionally. While the Mora or Lodge pans offer superior performance, no other pan gives you this much function for under $10.

Small but mighty—the Sweejar 2-Pack Glass Pie Pans are the perfect fit for minimalist kitchens and solo bakers. At 7.5 inches, they’re ideal for single servings, test batches, or petite desserts, making them a smart choice for those who hate leftovers or bake in small quantities. The tempered glass construction withstands extreme temperatures—from freezer to oven at 572°F—without cracking, a rare feat in this size.

Testing revealed excellent clarity for monitoring browning, and the soft wave edge provided a secure grip, even with greasy hands. The nonstick coating worked well, though not as slick as ceramic. These pans excelled at mini quiches and individual fruit crisps, but their size limits them for traditional pies. The handles help with maneuvering, but the small capacity means more pans to clean for larger meals.

Compared to the 9-inch MALACASA or Mora models, Sweejar sacrifices size for specialized utility. It’s the best small option for portion control or gifting. While it doesn’t match the depth or crust quality of cast iron, it offers unmatched versatility in a compact form—perfect for tiny kitchens, dorms, or air fryer use.