PanSpanPerforated Pie Pan
Which perforated pie pan will give me a crisp bottom without making deep pies or quiches harder to bake and serve?
For deep fruit pies, I’d choose the MasterClass: its perforated base and 2-inch depth give a generous filling room. If easy release matters more than containing very juicy fillings, the King Crispy is the more versatile tart and quiche pan. Perforations help moisture escape and metal generally browns pastry more readily than glass, but they don’t make every recipe leak-proof or eliminate blind baking in every case. I’d put a rimmed sheet pan underneath when baking a juicy filling.
#1 · Master Class
MasterClass KCMCCB15 Crusty Bake 23 cm Deep Perforated Pie Dish with PFOA Non Stick, Robust 1 mm Carbon Steel, 9 Inch Round Tin, Grey
Choose this for deep apple or other fruit pies: its 23 cm size and 5 cm depth give you room for a substantial filling, while the perforations help the base crisp.
#2 · Jean Lemond
Why Holes For Crispy Crusts King Crispy's Deep Pie, Tart & Quiche Pan 9"x2" | Removable Bottom, Non Stick, Dishwasher Safe, Deep, Holes For Crispy Crusts, Gift For Baker, Thickened Carbon Steel
This is my pick for tarts, quiches and pies where clean release is a priority: it has a removable bottom and a 2-inch depth. The loose base is handy for lifting delicate pastry out, but use a sheet pan beneath it if your filling is particularly juicy.
#3 · Yamteck
Yamteck 9 Inch Perforated Quiche Pan for Crispy Crust w/Cake Server. Removable Bottom, Non-Stick Coating, Rugged Carbon Steel Dish for Tart Quiche Pie Baking. Gift for Christmas Thanksgiving Party
Pick this if you mostly bake shallower tarts or quiches and like having a cake server included. Its removable bottom helps with release, while its roughly 1.2-inch depth is less suited to a tall fruit pie.
#4 · RICHSC-PAN
RICHSC-PAN 9 Inch Perforated Tart Pan with Removable Bottom. | Carbon Steel 9Inch Tart Pan, Non-Stick Coating. The Perforated Design Makes it Lighter and Ensures More Uniform Heating.
This suits a baker who wants a lightweight, shallow tart pan with a removable base and a cake server. Its roughly 1-inch depth is best for tarts and quiches rather than deep-dish pie.
#5 · Anu Limen
Anu Limen Carbon Steel Tart Pan with Removable Bottom - Nonstick Perforated Deep Dish Baking Pan for Quiche Pie Pizza Black(8 in)
Choose this when a smaller bake is the point: it’s an 8-inch pan for compact tarts, mini pies or a small quiche. The removable bottom is useful for serving delicate pastry, but the size and shallow depth limit how much filling it can hold.
Are you baking a deep fruit pie or a tart or quiche?
For a deep fruit pie, take the MasterClass: its 5 cm depth suits a generous filling. The King Crispy is the better call for tarts and quiches when you want to release the pastry from the pan. The shallower Yamteck and RICHSC-PAN are tart-and-quiche choices, while the Anu Limen is the small-batch option.
Is a removable bottom worth it?
It makes a tart or quiche easier to unmold without damaging the crust, which is why I’d choose the King Crispy for serving delicate pastry neatly. A loose base also means you should be cautious with runny or very juicy fillings: set the pan on a rimmed sheet pan to catch drips. If depth for a deep pie filling matters more than easy unmolding, choose the deeper MasterClass.
Will perforations mean I can skip blind baking?
They can help the base bake and dry out, so they’re useful when pale, soggy pastry is the problem, but they aren’t a universal substitute for blind baking. Follow the recipe for custard-heavy or especially wet fillings, and use parchment with baking weights when the crust needs support before filling. For an especially juicy fruit pie, protect the oven with a sheet pan underneath.
How does metal compare with a glass pie dish?
Metal transfers heat to pastry readily, which generally helps the bottom brown; glass heats differently but lets you see how the underside is progressing. If a crisp base is your main frustration, I’d switch to the perforated metal MasterClass for deep pies or the King Crispy for tarts and quiches. Keep your usual glass dish for recipes where seeing the crust or using a familiar pie-dish shape matters more.
How they compare
Which one is yours
Master Class: Take it for deep fruit pies when you want perforations in a 23 cm pan with 5 cm depth.
Jean Lemond: Take it for deeper tarts, quiches and pies where a removable bottom makes serving easier.
Yamteck: Take it for shallower tarts and quiches, especially if the included cake server is useful to you.
RICHSC-PAN: Take it for shallow tart or quiche baking when you want a lighter pan with a removable bottom.
Anu Limen: Take it for small portions, mini pies or compact bakes where an 8-inch pan is enough.
You will also want
A few simple extras make these pans easier to handle, protect their non-stick surfaces and store without scratches.
KITCHENAID Ribbed Soft Silicone Oven Mitt 2-Pack Set, 7.5"x13", Milkshake Tan
Oven mitts make it easier to lift a hot pan or sheet pan safely when the filling is bubbling.
CAROTE 10-Piece Kitchen Utensils Set with Wood Cool-Touch Handles, Cream | Silicone Cooking Utensil, Food Grade, Nonstick Cookware Friendly, BPA-Free, Heat-Resistant, Everyday Home Essentials, Gifts
Silicone utensils are a sensible choice for serving or easing pastry from a coated pan without scratching the surface.
Handy Housewares Durable Non-Scratch Nylon Scouring Pads | Round All-Surface Cleaning Pads | Multi-Use Kitchen Scrubbers | Safe for Non-Stick Cookware | 8-Pack Random Colors
Non-scratch scrub pads help clear baked-on residue while being gentler on non-stick coating than abrasive scouring pads.
BYKITCHEN Felt Pot and Pan Protectors for Stacking, 3 Sizes, Separator Pads | 6-Piece Cookware Dividers with Stars Protect Pans, Pots, Bowls and Dishes From Scratches and Chipping When Stacked or Stored
Felt pan protectors help prevent the coating from getting scratched if you stack the pan with other bakeware.
Questions buyers ask
Will filling or melted butter leak through the holes?
Loose butter and very juicy fillings can escape through perforations, and a removable base adds another possible path for drips. Put the pan on a rimmed sheet pan before it goes into the oven, especially for fruit pies or rich fillings.
Can pastry sink into the holes or get stuck?
Soft pastry can press into openings, particularly if it is warm or unsupported. Chill the shaped crust, and when a recipe calls for blind baking, use parchment and baking weights rather than relying on the holes to hold the pastry in place.
Which pan should I use for apple pie?
For a deep apple pie, the MasterClass’s 5 cm depth gives room for a generous filling. Apple filling can release plenty of juice, so bake it on a rimmed sheet pan and follow your recipe’s guidance on preparing the crust.
Are perforated pans better than glass Pyrex for a crispy crust?
For browning, metal generally has the edge because it transfers heat to the pastry readily; perforations also help moisture escape. Glass lets you check the underside visually and remains useful for recipes designed around a conventional pie dish. For the specific problem of a pale, damp bottom, I’d try a perforated metal pan.
How do I clean the holes without damaging the pan?
Soak the pan in warm, soapy water to loosen pastry and filling, then use a soft brush or non-scratch sponge to clear the perforations. Avoid scraping with a sharp tool or abrasive scrubber, which can damage a non-stick surface.
Is a perforated pie pan worth it?
It’s worth considering if soggy bottoms are a regular frustration and you bake pastry often. It can improve airflow and browning, but it won’t fix every recipe issue or make blind baking unnecessary in all cases.