PanSpanEmile Henry Pie Plate
Which ceramic pie plate should I choose for an attractive oven-to-table pie and a well-baked crust?
I’d choose the Emile Henry Modern Classics 9-inch dish if you want the table-ready pie plate you searched for: it holds 1.4 quarts, retains heat, and can go from the refrigerator or freezer to a hot oven. For easy dough crimping, the fluted MORA is my alternative; for two dishes or especially generous fillings, look at LE TAUCI or Lareina. Ceramic can make a lovely serving dish, but a crisp bottom still depends on your crust, filling, and baking technique.
#1 · Emile Henry
Emile Henry Modern Classics 9" Deep Pie Dish for Pies & Quiches, Rouge | Even-heating ceramic delivers consistent results for pies, quiches and tarts.
This is the pick for a baker who wants an Emile Henry dish that moves straight from baking to the table. Its 1.4-quart capacity suits pies, quiches, and tarts, and the 10-year warranty is a welcome reason to choose it as a long-term kitchen piece.
#2 · MORA
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
Choose MORA if you like a fluted rim that gives you a clear guide for crimping, especially as a newer pie baker. Its 2.5-inch-deep interior suits standard pie recipes, and it is a strong alternative when rim detail matters more to you than the Emile Henry name.
#3 · Lareina
Lareina 53oz, Deep Dish Pie Pan, 9 Inch, Ceramic, Red, Set of 2 | Fluted Pie Dish, For Apple, Quiche, Pecan, Pot Pies, Round Pie Plate
Take the Lareina set if you regularly make deep, generously filled pies and want two dishes for baking or serving. Its 53-ounce capacity and 2.4-inch depth make it the most filling-friendly option here.
#4 · LE TAUCI
LE TAUCI Ceramic Pie Pans for Baking, 9 Inch, 36 OZ, Set of 2, White | Pie Plate for Apple Pie, Round Baking Dish, Fluted Rim for Crimping, Even Heat Distribution, Oven Safe, Stackable
Choose LE TAUCI if having two pie dishes is more useful than having one deeper dish. The 1.7-inch sides are a better fit for pies that do not need extra-deep filling, and the fluted rim helps guide a crimped edge.
#5 · Wisenvoy
Wisenvoy Pie Pan Ceramic Pie Dish Pie Plate Deep Dish Pie Pan Non-Stick Pie Pans for Baking Pie Pans Pie Dishes
Wisenvoy is the straightforward choice if you want a blue ceramic pie dish for baking and serving and do not need a two-piece set. It offers the basic ceramic advantages of heat retention and easy cleanup in a decorative design.
Will ceramic help prevent a soggy bottom?
Ceramic retains heat and bakes evenly, but it cannot guarantee a crisp base; a wet filling or underbaked crust can still leave you with a soggy bottom. For any of these dishes, chill the pastry, avoid an overly wet filling, and bake on a preheated sheet if your oven tends to leave pie bottoms pale. Blind-bake when the recipe calls for it, or when a no-bake filling needs a fully baked shell.
Do you want a fluted rim for crimping?
If you want the rim itself to guide your crust, choose MORA or LE TAUCI; both have fluted edges designed for crimping. Lareina also has a fluted rim and pairs that feature with extra depth. Choose the Emile Henry for its oven-to-table appeal and capacity rather than for a rim detail.
Are you baking a standard pie or a deep-filled one?
The Emile Henry holds 1.4 quarts, while MORA is 2.5 inches deep and Lareina is 2.4 inches deep with a stated 53-ounce capacity. A standard 9-inch recipe does not automatically need more filling just because the dish is deep; follow the recipe and leave room for bubbling. If you routinely make tall apple, pumpkin, or pot pies, Lareina is the clearest capacity-focused choice.
Would one dish or a set of two suit your kitchen better?
For one special pie plate that can go from oven to table, I’d take Emile Henry. If you bake multiple pies for gatherings or want one dish available while another is in use, LE TAUCI and Lareina are both sets of two. Choose LE TAUCI for more modest sides and Lareina when you want deeper pies.
How they compare
Which one is yours
Emile Henry: You want the Emile Henry dish you searched for, with oven-to-table presentation, 1.4-quart capacity, and a 10-year warranty.
MORA: You want fluted sides that make crimping straightforward and a deep dish for standard pie recipes.
Lareina: You want two deep dishes for large fillings, family meals, or holiday baking.
LE TAUCI: You want a pair of fluted dishes for pies that do not need especially deep sides.
Wisenvoy: You want a single decorative blue ceramic dish for everyday baking and serving.
You will also want
A hot ceramic pie plate is awkward to move and needs somewhere safe to cool. These two useful basics make serving and cleanup easier.
KitchenAid Beacon Two-Tone Non-Slip Mini Oven Mitt Set, Milkshake Tan/Beige, 5.5"x8", 2 Piece
Use oven mitts to lift the hot ceramic dish securely from the oven.
2 PCS Cooling Racks for Cooking and Baking, 10" x 15", Silver | Heavy Duty, Stainless Steel Wire Rack, For Baking, Grilling, Roasting, Oven & Dishwasher Safe, Fits Jelly Roll Sheet Pan
Set the pie dish on a cooling rack after baking to let air circulate around it while it rests.
Questions buyers ask
Is ceramic or Pyrex glass better for pie browning?
Glass lets you look at the bottom crust as it bakes, which is useful when judging doneness. Ceramic retains heat and can go straight to the table, but you cannot inspect the crust through it. Whichever you use, bake until the bottom is genuinely done rather than relying only on a browned top.
How do I avoid a soggy crust in a ceramic pie dish?
Start with chilled pastry, keep wet fillings under control, and bake long enough for the bottom to set. A preheated sheet under the dish can help deliver heat to the base, and blind baking is useful when your recipe calls for a pre-baked shell. Let the pie rest before slicing so the filling has time to settle.
Can you blind-bake a crust in a ceramic pie plate?
Yes. Line the pastry with parchment, add pie weights or another suitable weight, and follow your recipe’s blind-baking instructions. Remove the weights for the final stage if the recipe calls for it, and make sure the crust is baked through before adding a filling that will not be baked.
How do you crimp dough in a fluted pie dish?
Leave enough overhang to fold the pastry edge under, then press or pinch the dough into the grooves with your fingers. Chill the assembled crust before baking if it feels soft; cold pastry is easier to handle and more likely to hold its shape.
Can you cut pie directly in a ceramic dish with a metal knife?
The Emile Henry glaze is described as scratch-resistant, but I’d still use a pie server or a nonmetal utensil for cutting and lifting slices. It is gentler on the finish and avoids scraping marks that can come from metal against a hard glazed surface. If a metal utensil leaves a gray mark, try wiping it with a soft damp cloth and a little baking soda; avoid abrasive scrubbers.
Will a standard 9-inch pie recipe fit the Emile Henry dish?
Yes—the dish is 9 inches across and holds 1.4 quarts. For a recipe that makes an unusually large pie, compare its yield with that capacity before filling the dish.
Can the Emile Henry pie dish go from the fridge or freezer into a hot oven?
Yes. It can go directly from the refrigerator or freezer to a hot oven, so you can bake a chilled or frozen dish without first bringing it to room temperature. Handle the hot dish with oven mitts and set it on a dry, room-temperature surface after baking.