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

I would recommend. They make very nice pies.

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! 😃😂

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!

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.

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.

Good cheap pie plates but rather shallow if you are using them for pies. I am using them both as water dishes for my wild birds, they love to splash and bathe in these type of shallow dishes and they are easy to keep clean. For baking pies I prefer dishes a bit deeper than these.

My husband bakes wonderful pies and he’ll only use Pyrex pie plates. I bought this set so we could give one to his sister to have when we visit and my husband wants to bake a pie.

To me, Pyrex glassware are kitchen essentials. I have three of these pie plates and use them nearly daily for cooking and warming up food for myself. They are almost indestructible as long as you don't run them under water when hot or they will shatter. Interestingly, I broke the last one when I tried to loosen some food stuck to a plate that had just come out of the oven--the downward pressure of the knife point caused the plate to shatter. If they get baked on oil stains, just take a Brillo pad and it comes right off without damaging the surface. Ironically, I almost never bake pies in them!