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

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! 😃😂

Pyrex glass bakeware is a staple in many kitchens, known for its durability and versatility. Made from high-quality borosilicate glass, it can withstand extreme temperature changes, making it suitable for both oven and microwave use.

Quickly delivered and in excellent condition.

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.

Perfect for my use

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.

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.

Excellent!