Pie Pans

Aluminum Pie Pans commonly run 9" and 10", covering most fruit, cream, and custard pies. Pick the size your recipes call for, and keep both if your menu shifts. A 9" is the everyday standard.

Go with aluminum. It heats fast and evenly for a crisp bottom crust, and lightweight Pie Pans cool quickly and resist corrosion. Heavier gauges hold shape longer under daily use.

Crust quality, mostly. Aluminum bakes a crisper bottom and weighs far less than glass or ceramic for stacking. For commercial volume, aluminum Pie Pans are the practical pick.

Standard depth suits most pies, while deep-dish Pie Pans hold more filling for hearty fruit or savoury pies. Match the depth to your recipe so the filling sits right. Keep both if you bake a mix.

Yes. The same pans bake quiches, tarts, and savoury pies, not just dessert. That range makes Pie Pans a flexible buy, and for portioning and plating, see Pie Pans, Markers & Servers.

If your menu varies, yes. Keeping a 9" and a 10" covers standard and larger pies without overbuying. Match your Pie Pans to your busiest recipes first. Add deep-dish if you do hearty fillings.

In heavier-gauge aluminum, yes. They hold up to constant oven use and cool fast between bakes, so Pie Pans suit a busy line. Pair them with Cake & Loaf Pans to round out desserts.