Because the Baker’s Advantage Ceramic Pie Dish is a deep dish, it will hold a wider variety of recipes than shallower plates, and in our tests its gently ruffled lip was one of the easiest to use for forming beautiful fluting. It’s similar in shape and performance to our former favorite dish but close to half the price. And although it comes in only a few color options, its performance makes it the best buy for baking pies of all kinds.
If you’re looking for a shallower, less expensive plate, we recommend the Pyrex Bakeware 9-Inch Pie Plate (about $8). Initially, we thought this plate would be our first choice, because glass plates are a favorite of many bakers since you can see the crust as it browns. However, Pyrex changed its glass formula from virtually shatterproof borosilicate to less thermal-shock-resistant tempered soda lime sometime in the past few decades. As Consumer Reports found, a small percentage of this bakeware has been exploding in people’s ovens (and even on countertops), raising concerns about baking in glass. We didn’t encounter any problems in our own testing, yet because of the minor (but real) safety issues, we can’t recommend this dish for everyone.1
If you care a lot about presentation and you want a plate in colors beyond the basic blue or red of the Baker’s Advantage, you might prefer to pay an extra $20 or so for an Emile Henry. This is also the only plate out of our top picks that can withstand baking under the broiler, which you may want to do to quickly toast a meringue pie. It’s the favorite of many pro and amateur bakers, and it was our favorite up until this year. But although we again found that the Emile Henry made great pies, it didn’t bake any better than the Baker’s Advantage, which is half the price.