Pyrex Glass Bakeware Pie Plate 9" x 1.2" Pack of 2 - Clear - Original Genuine Pyrex - Made in the USA

Pyrex has been around for as long as I can remember. Over 73 years. I love the way it handles heat. Love the durability. I would definitely recommend it!

Can't beat Pyrex.

This simple glass pie pan is the same glass pan my mom used and it is still valuable today. It isn’t today’s deep dish, it isn’t ‘coated’ or painted a pretty color, nor do I expect it to mop my kitchen floor. It’s a glass PIE PAN which conducts heat well, turns out a pretty pie and is an easy clean-up. It can be used as a fruit dish or whatever else you wish it to become. If you take good care of it, it will also outlive you which isn’t a claim that Fancy Pants pie pans can make! 😃😂

This is the standard depth and diameter of pie pan that my mother used before “deep dish” pies became all the rage. A recipe of pie dough will provide plenty of pastry to cover this pan, and the filling will cook perfectly. I don’t have to peel masses of apples or peaches to get a delicious, pretty pie — the size is perfect. The slices will hold together well when serving. Although a metal pan conducts heat faster and gives a crispier bottom crust, I like glass pans because I can see when the crust is nicely browned, and the pan looks prettier on the table. But if I were baking pies on a daily or weekly basis, I would go with a metal pan. The metal pans provide faster baking and are sturdier for frequent, heavy use. The only time I would use a deeper, wider pan would be if I’m making a “mile high” custard pie to sell in a restaurant. For home use with fruit pies and pumpkin pies, or quiches, this pan is just right. If I need more pie, I make 2 neat pies rather than 1 sprawling pie.

I would recommend. They make very nice pies.

Not too much to say. A twin pack (better deal than buying just one) of pie plates. I knocked off a star because these are sooo much "lighter" than the old Pyrex pie plates. The ones I had prior to buying these were thicker, heavier, and felt more substantial. These are thinner and much lighter. But, they're pie plates so I'm sure all will be fine. Just irks me that they loosened up on the quality.

We love pie. Pecan pie, apple pie, the blueberry pie I can filling for every summer. Most especially we love my Grandma's Pineapple Chiffon Pie. Until a few years back I never worried about the size of the pie pan. They were all the same size except for one "deep dish" pan I used for apple pie. And then suddenly I needed more pie pans (the old ones had gone off and never come home) and I couldn't for love nor money find anything but deep dish pans. Deep dish won't do for pecan pie - you end up with the crust barely half full of filling. And it won't do at all for my Grandma's Pineapple Chiffon Pie, which makes three pies, not the one and two thirds deep dish. (Those two in particular also don't bake correctly because the filling is too thick.) Eventually I got tired of "making do" and took to hunting Amazon for the correct pie dish. THESE are the ones! All the others are pretty but these bake pie just like Grandma used to.

Cannot rate the durability of a product so early in its life. Glass plates (pie dishes) were very well bubble wrapped and boxed, replacing one I accidentally broke and use to feed puppies and dogs canned or moistened kibble (water or bone broth…. No onions or garlic, rare to find)…. The newest models have an unusual raised rim where the outer flat ring joins to the angled side. Very unusual and may interfere with picking up a pie crust unless the baked goods are inverted to release the crust. Impractical for baking!