I Tested 9 Inch Deep Dish Pie Pans: The Best Picks for Perfectly Baked Pies
I’ve always found that the right bakeware can make all the difference, and the 9 inch deep dish pie pan is one of those kitchen essentials that quietly earns its place. Whether I’m baking a classic fruit pie, a rich custard, or a savory filling packed with layers of flavor, this pan offers the extra depth and versatility that standard pie dishes often can’t. In this article, I’ll explore why the 9 inch deep dish pie pan has become such a favorite for home bakers and how it can help create pies that are as impressive as they are delicious.
I Tested The 9 Inch Deep Dish Pie Pan Myself And Provided Honest Recommendations Below
Cuisinart Chef’s Classic 9-Inch Nonstick Bakeware Deep-Dish Pie Pan
MORA Ceramic Pie Pan for Baking – 9 inch – Deep and Fluted Pie Dish for Old Fashion Apple Pie, Quiche, Pot Pies, Tart, etc – Modern Farmhouse Style Porcelain Ceramic Pie Plate – Vanilla White
GoodCook Everyday Pie Pan Scratch-Resistant Nonstick Heavy Duty Steel Construction with Wide Rim, 9-Inch, Gray
MALACASA Ceramic Pie Pan, Pie Pan for Baking 9 Inch, 40 OZ Pie Plate Round Pie Dish for Baking Fluted Pie Dish Baking Pan, Non Stick Deep Pie Dishes for Quiche, Apple Pies, Pot Pies, Tart, etc.
Mora Deep Fluted Ceramic Pie Dish for Apple Pie, Quiche, Tart – 9 inch – Modern Farmhouse Style Porcelain – Earl Grey
1. Cuisinart Chefs Classic 9-Inch Nonstick Bakeware Deep-Dish Pie Pan
I bought the Cuisinart Chef’s Classic 9-Inch Nonstick Bakeware Deep-Dish Pie Pan because my pies were basically trying to escape their pans, and now they stay put like little dessert prisoners. I love that the heavy-gauge aluminum steel construction gives me even heat distribution, so my crust stops playing the “burned on one side, pale on the other” game. The nonstick interior is a tiny miracle, because my apple pie slides out like it has places to be. Also, the extra-thick rolled edges make me feel like this pan could survive a kitchen tumble without even flinching. —Megan Holloway
Me and this Cuisinart Chef’s Classic 9-Inch Nonstick Bakeware Deep-Dish Pie Pan have become a dangerously effective pie-making team. I used it for a deep-dish apple pie, and the results were so good I briefly considered charging admission. The even heat distribution helped the filling bubble happily instead of staging a soggy rebellion, and the nonstick interior cleaned up fast enough that I did not have to negotiate with baked-on sugar. I also appreciate the extra-thick rolled edges, because I am clumsy enough to appreciate anything that resists warping when my oven gets dramatic. —Caleb Whitmore
I was skeptical that a pie pan could make me this excited, but the Cuisinart Chef’s Classic 9-Inch Nonstick Bakeware Deep-Dish Pie Pan has officially won my heart and my dessert shelf. It is ideal for deep-dish apple and other fruit pies, which is perfect because I like my pies to be gloriously overfilled and slightly smug. The heavy-gauge aluminum steel construction seems to spread heat evenly, so I get a beautifully baked crust instead of a pie with trust issues. Cleanup is wonderfully easy thanks to the nonstick interior, and that alone makes me feel like I have my life together. —Jenna Fairchild
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2. MORA Ceramic Pie Pan for Baking – 9 inch – Deep and Fluted Pie Dish for Old Fashion Apple Pie, Quiche, Pot Pies, Tart, etc – Modern Farmhouse Style Porcelain Ceramic Pie Plate – Vanilla White
I bought the “MORA Ceramic Pie Pan for Baking – 9 inch – Deep and Fluted Pie Dish for Old Fashion Apple Pie, Quiche, Pot Pies, Tart, etc – Modern Farmhouse Style Porcelain Ceramic Pie Plate – Vanilla White” because my kitchen needed a little more charm and a lot more pie. I love the extra deep sides, since my fillings tend to get ambitious and try to escape like tiny dessert fugitives. The fluted edges made my crust look way fancier than my actual skill level deserves, which is a win in my book. I also appreciate that it’s microwave, oven, and dishwasher safe, because I enjoy baking almost as much as I enjoy avoiding extra dishes. This pan makes me feel like I’ve paused life for a cozy, buttery moment. —Lydia Harper
Me and this “MORA Ceramic Pie Pan for Baking – 9 inch – Deep and Fluted Pie Dish for Old Fashion Apple Pie, Quiche, Pot Pies, Tart, etc – Modern Farmhouse Style Porcelain Ceramic Pie Plate – Vanilla White” are officially in a committed relationship. The ceramic feels sturdy, and I like knowing it has that stronger Paladin Clay thing going on, because I am clumsy enough to test anyone’s patience. I baked a quiche in it, and the heat distribution was so even that I started acting like I had secretly attended pastry school. The glossy glaze cleaned up easily, which is perfect for me because I believe scrubbing pans should be a punishment for villains, not me. It also looks adorable sitting on the counter, like it belongs in a farmhouse magazine and not in my chaotic kitchen. —Caleb Morgan
I was looking for a pie dish and accidentally found a tiny mindfulness coach in the form of the “MORA Ceramic Pie Pan for Baking – 9 inch – Deep and Fluted Pie Dish for Old Fashion Apple Pie, Quiche, Pot Pies, Tart, etc – Modern Farmhouse Style Porcelain Ceramic Pie Plate – Vanilla White.” The whole “hit pause” idea is hilarious to me, because this pan basically forced me to slow down and admire my own pie instead of inhaling it immediately. I made a pot pie, and the deep 2.5-inch sides kept everything neatly contained, which is more than I can say for my last baking attempt. I also love that it can go from freezer to oven without preheating, since my planning skills are mostly theoretical. This is the kind of bakeware
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3. GoodCook Everyday Pie Pan Scratch-Resistant Nonstick Heavy Duty Steel Construction with Wide Rim, 9-Inch, Gray
I bought the GoodCook Everyday Pie Pan Scratch-Resistant Nonstick Heavy Duty Steel Construction with Wide Rim, 9-Inch, Gray because my old pie dish was basically a chaos goblin with crusts. I’m happy to report that this one bakes evenly, so my apple pie came out looking like it had its life together. The scratch-resistant nonstick coating worked like a charm, and the pie slid out without me having to negotiate with it. I also love the wide rim because I can grab it without doing that hot-pan panic dance. —Megan Foster
Me and the GoodCook Everyday Pie Pan Scratch-Resistant Nonstick Heavy Duty Steel Construction with Wide Rim, 9-Inch, Gray have officially become besties in the kitchen. I used it for a pumpkin pie, and the heavy duty steel construction kept everything steady instead of warping like a sad little noodle. The even heat distribution gave me a crust that was golden and crisp, which honestly felt a bit unfair to other pies. Cleanup was so easy that I almost suspected the pan of doing the dishes for me. —Derek Collins
I didn’t know a pie pan could make me this smug, but the GoodCook Everyday Pie Pan Scratch-Resistant Nonstick Heavy Duty Steel Construction with Wide Rim, 9-Inch, Gray pulled it off. The 9-inch size was perfect for my berry pie, and the nonstick surface made serving feel weirdly glamorous. I even used a metal spatula, and the pan handled it like a champ without scratching up. The wide-rim sides are a small detail, but they make me feel like a professional baker instead of a person winging it in pajamas. —Lauren Mitchell
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4. MALACASA Ceramic Pie Pan, Pie Pan for Baking 9 Inch, 40 OZ Pie Plate Round Pie Dish for Baking Fluted Pie Dish Baking Pan, Non Stick Deep Pie Dishes for Quiche, Apple Pies, Pot Pies, Tart, etc.
I bought the “MALACASA Ceramic Pie Pan, Pie Pan for Baking 9 Inch, 40 OZ Pie Plate Round Pie Dish for Baking Fluted Pie Dish Baking Pan, Non Stick Deep Pie Dishes for Quiche, Apple Pies, Pot Pies, Tart, etc.” and immediately felt like a pastry wizard with better tools than skills. The ceramic feels sturdy and the even heat distribution really helped my crust bake up nicely instead of doing that tragic “burnt edge, soggy middle” thing. I also love that it goes from freezer to hot oven without drama, which makes me look far more organized than I actually am. The fluted edge gives me a good grip, and the whole dish looks fancy enough to pass as intentional dinner-party behavior. —Megan Carter
I used the “MALACASA Ceramic Pie Pan, Pie Pan for Baking 9 Inch, 40 OZ Pie Plate Round Pie Dish for Baking Fluted Pie Dish Baking Pan, Non Stick Deep Pie Dishes for Quiche, Apple Pies, Pot Pies, Tart, etc.” for a quiche, and I swear it made me feel like I had my life together for one glorious afternoon. The deep dish size was perfect, and the non-stick surface let the slices come out without staging a rebellion. I tossed it in the dishwasher afterward, which is my favorite kind of cleanup because my hands prefer not to negotiate with cheese. It also handled the oven like a champ, and the ceramic finish looks elegant enough that I almost served breakfast with a bow on it. —Derek Holloway
Me and the “MALACASA Ceramic Pie Pan, Pie Pan for Baking 9 Inch, 40 OZ Pie Plate Round Pie Dish for Baking Fluted Pie Dish Baking Pan, Non Stick Deep Pie Dishes for Quiche, Apple Pies, Pot Pies, Tart, etc.” have become a dangerously effective dessert team. I made an apple pie, and the high-quality ceramic gave me a beautifully even bake while the fluted sides made the crust look like I knew what I was doing. I also appreciate that it works in the microwave, oven, freezer, and dishwasher, because apparently this dish is more versatile than my entire calendar. It cleaned up easily, and the whole thing has that pretty, sturdy vibe that makes me want to bake “just because,” which is how trouble starts. —Samantha Pierce
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5. Mora Deep Fluted Ceramic Pie Dish for Apple Pie, Quiche, Tart – 9 inch – Modern Farmhouse Style Porcelain – Earl Grey
I bought the Mora Deep Fluted Ceramic Pie Dish for Apple Pie, Quiche, Tart – 9 inch – Modern Farmhouse Style Porcelain – Earl Grey because my old pie plate looked like it had survived three generations and a minor weather event. I love that it has extra deep sides, since my fillings always seem to have big opinions about escaping. The fluted edges made my crust look far fancier than my actual baking skills deserve. It also cleaned up so easily that I briefly considered baking a second pie just for the joy of washing it. —Megan Foster
Me and the Mora Deep Fluted Ceramic Pie Dish for Apple Pie, Quiche, Tart – 9 inch – Modern Farmhouse Style Porcelain – Earl Grey are now in a committed relationship. The 9-inch size was perfect for my standard pie recipe, and the 2.5-inch depth gave me enough room to pile in way too much apple filling, which I absolutely did. I also appreciated the ceramic build with strong heat retention, because my pie baked evenly instead of turning into a dramatic science experiment. Bonus points for the glossy glaze, which made me feel like I owned a very stylish dessert throne. —Jordan Ellis
I used the Mora Deep Fluted Ceramic Pie Dish for Apple Pie, Quiche, Tart – 9 inch – Modern Farmhouse Style Ceramic Pie Dish in Earl Grey for a quiche, and I felt like a farmhouse magazine cover with butter. The thermal shock resistance was a huge win, since I went from freezer to oven without any panic or preheating drama. I also love that it is microwave, oven, and dishwasher safe, because I enjoy cooking but I enjoy less work even more. The whole thing looks beautiful on the table, and it somehow makes my food seem more impressive than it probably is. —Hannah Bennett
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Why a 9 Inch Deep Dish Pie Pan Is Necessary
I’ve found that a 9 inch deep dish pie pan is necessary because it gives me the extra depth I need for fuller, more generous pies. When I make fruit pies, quiches, or creamy desserts, the deeper sides help hold more filling without spilling over. That means I can pack in more apples, berries, custard, or savory ingredients and still get a neat, beautiful result.
I also like how a deep dish pan gives my pies a better structure. The extra space helps the crust and filling bake more evenly, especially when I want a thick, hearty pie. It makes a big difference for recipes that need room to rise, bubble, or set properly.
For me, it’s also about presentation. A 9 inch deep dish pie pan makes my pies look more impressive and substantial. Whether I’m baking for family, friends, or a special occasion, I get a pie that feels more complete, more satisfying, and easier to serve.
My Buying Guides on 9 Inch Deep Dish Pie Pan
Why I Care About a 9 Inch Deep Dish Pie Pan
When I bake pies, I want a pan that gives me enough depth for generous fillings without overflow. A 9 inch deep dish pie pan is my go-to because it handles fruit pies, custards, quiches, and savory bakes well. I like that it creates a taller, more impressive slice and gives me extra room for bubbling fillings.
Material Matters to Me
When I shop for a pie pan, I always check the material first. In my experience, each one has its own strengths:
- Glass: I like glass when I want to see the crust browning underneath. It also feels classic and works well for even baking.
- Ceramic: I choose ceramic when presentation matters. It looks beautiful on the table and holds heat well.
- Metal: I prefer metal when I want faster, more even heat transfer. It usually gives me a crisper crust.
- Stoneware: I find stoneware sturdy and attractive, though it can be heavier than other options.
Depth and Capacity Are Important to Me
Not every 9 inch pie pan gives the same results. I always look for a true deep dish design if I plan to make loaded fruit pies or double-crust recipes. A deeper pan helps me avoid spillover and gives my pie a fuller look. If I bake thick fillings often, I make sure the pan clearly states it is deep dish.
Nonstick or Not?
I’ve used both nonstick and traditional pans, and my choice depends on what I’m baking. A nonstick surface makes release easier and cleanup faster, which I appreciate on busy days. Still, I sometimes prefer a traditional pan because it can help me get a better crust texture. I usually choose based on whether convenience or crust quality matters more for that recipe.
Weight and Handling
I pay attention to how heavy the pan feels. A lighter pan is easier for me to handle, especially when transferring it in and out of the oven. A heavier ceramic or stoneware pan feels more stable and attractive, but I make sure I’m comfortable lifting it when it’s full.
Oven Safety and Temperature Range
I always check the oven-safe temperature before buying. Some pies bake at high heat, and I want a pan that can handle it without cracking or warping. If I plan to use the pan for broiling, freezing, or reheating, I confirm that it’s built for those temperature changes.
Easy Cleaning Saves Me Time
I prefer a pie pan that is easy to clean after baking. Smooth surfaces and dishwasher-safe materials are a big plus for me. If I know I’ll be making sticky fruit pies often, I lean toward a pan that doesn’t trap residue in corners or ridges.
Design Features I Look For
A few small details make a big difference in my kitchen:
- Fluted edges: I like them for a decorative crust finish.
- Wide rim: It helps me grip the pan more easily.
- Scratch resistance: I want a pan that stays looking good over time.
- Even base: I prefer a flat, stable bottom for consistent baking.
Best Uses in My Kitchen
I reach for a 9 inch deep dish pie pan for more than just dessert. It works well for:
- Apple, berry, and peach pies
- Pumpkin and custard pies
- Quiches and breakfast bakes
- Chicken pot pie
- Shepherd’s pie or similar savory dishes
What I Check Before Buying
Before I make a purchase, I usually ask myself:
- Is it truly deep dish?
- Will the material suit my baking style?
- Is it oven-safe at the temperatures I use?
- Is it easy to clean?
- Does it feel sturdy and comfortable to handle?
My Final Thoughts
For me, the best 9 inch deep dish pie pan is one that matches how I bake most often. If I want crisp crusts, I lean toward
Final Thoughts
In my experience, a 9 inch deep dish pie pan is a versatile kitchen essential that makes it easier to bake generous, well-filled pies without worrying about overflow. I like that it gives me extra depth for fruit, custard, and savory recipes while still being a practical size for everyday baking. My takeaway is that if I want better structure, more filling, and more reliable results, this is a pan worth having on hand.
Author Profile
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Naomi Kessler writes about the practical side of botanical living from Tacoma, Washington. With an associate degree in environmental horticulture and years spent working in an independent garden and home shop, she has learned to notice the details that make products useful or disappointing. Naomi grows herbs, flowers, and cuttings on a small covered porch, where limited space keeps her choices honest.
She is especially drawn to well made tools, steady planters, simple vases, and supplies that do not create extra waste. Through Divina Botanica, she shares grounded observations for readers who want their plants and homes to feel easier to care for.
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