Top 5 Pie Pans: America’s Test Kitchen Tested

Do you dream of baking perfect pies, but end up with crusts that stick or bottoms that are never quite golden? You’re not alone! Choosing the right pie pan can feel like a big puzzle. There are so many choices out there, and it’s tough to know which one will give you those delicious, picture-perfect results.

That’s where America’s Test Kitchen comes in. They’ve done all the hard work for us, testing and comparing different pie pans to find the very best. By learning from their expert insights, you can say goodbye to baking frustrations and hello to flaky crusts and evenly cooked fillings every single time.

In this post, we’ll dive into what makes an America’s Test Kitchen-approved pie pan so special. We’ll explore the key features they look for and help you understand which pan will be your new baking best friend. Get ready to elevate your pie-making game!

Our Top 5 Pie Pan America’S Test Kitchen Recommendations at a Glance

Top 5 Pie Pan America’S Test Kitchen Detailed Reviews

The Ultimate Buying Guide: America’s Test Kitchen Pie Pan

Q: What makes a pie pan from America’s Test Kitchen stand out?

A: America’s Test Kitchen is known for testing kitchen tools thoroughly. They pick products that work really well. Their pie pans are usually made to bake perfect pies.

Key Features to Look For

When you’re buying a pie pan, especially one recommended by America’s Test Kitchen, here are the important things to check:

1. Material Matters

• Aluminum: Many good pie pans use aluminum. It heats up quickly and evenly. This helps your pie crust bake to a beautiful golden brown. Some aluminum pans have a non-stick coating.
• Stainless Steel: Stainless steel is strong and lasts a long time. It might not heat as fast as aluminum, but it’s very durable.
• Ceramic or Glass: These materials look nice and can go from the oven to the table. They heat more slowly but hold heat well. This can sometimes lead to a softer bottom crust.

2. Size and Shape

• Most standard pie pans are 9 inches across. This is good for most recipes.
• Some pans are deeper than others. A deeper pan is great for pies with lots of filling, like apple or berry pies.
• Look for straight sides. Curved sides can make it harder to get the crust out cleanly.

3. Durability and Construction

• A good pie pan feels sturdy. It shouldn’t bend easily when you hold it.
• Check for smooth edges. Sharp edges can be dangerous.
• If it has a non-stick coating, make sure it looks well-applied and won’t chip easily.

Important Materials and Their Qualities

The material of your pie pan affects how your pie bakes.

Aluminum: The Baking Workhorse

Aluminum is a popular choice for a reason. It’s a great conductor of heat. This means it transfers heat from your oven to your pie crust very efficiently. You get even browning all around. Some aluminum pans have a dark coating. This dark color helps absorb more heat, leading to an even crispier crust. However, dark coatings can sometimes make the crust brown too quickly, so watch your pie carefully.

Stainless Steel: Built to Last

Stainless steel is tough. It won’t rust or warp. It’s a good option if you want a pie pan that will last for many years. Stainless steel doesn’t conduct heat as well as aluminum. This means you might need to be a little more patient for your crust to brown. Some stainless steel pans have an aluminum core. This helps them heat more evenly.

Ceramic and Glass: Pretty and Practical

Ceramic and glass pie pans are lovely. They often have pretty designs. You can serve your pie right in the pan. They heat up slowly. This can be good because it gives you more time to arrange your filling. But, it can also mean the bottom crust doesn’t get as crisp as it might in an aluminum pan. They are also heavier than metal pans.

Factors That Improve or Reduce Quality

Here’s what makes a pie pan great or not so great:

Quality Boosters:

• Even Heat Distribution: This is the most important thing. A pan that heats evenly bakes a perfect crust.
• Sturdy Construction: A pan that feels solid and doesn’t bend easily will last longer and bake better.
• Non-Stick Coating (if done well): A good non-stick surface makes it easy to remove your pie and clean the pan.
• Rolled Rims: A smooth, rolled rim makes the pan stronger and easier to handle.

Quality Reducers:

• Thin, Flimsy Metal: These pans bend easily and can lead to uneven baking.
• Poorly Applied Non-Stick Coating: If the coating chips or peels, it’s not good for your pie or your health.
• Sharp Edges: These are a safety hazard.
• Warping: A pan that warps in the oven won’t bake evenly.

User Experience and Use Cases

Think about how you’ll use your pie pan.

Easy Pie Making:

A good pie pan makes baking easier. You won’t have to worry about your crust sticking or burning in spots. America’s Test Kitchen focuses on tools that perform well. Their recommended pans will likely help you achieve beautiful, delicious pies every time. Imagine making a perfect fruit pie with a flaky, golden crust. Or a creamy custard pie with a smooth finish. A great pie pan helps you do just that.

Versatility:

Some pie pans are good for more than just pies. You can use them for quiches, tarts, or even to bake a small cake. If you like to make different kinds of desserts, look for a pan that can do it all. A well-made pie pan is a useful addition to any kitchen.

Cleaning Up:

Nobody likes scrubbing dishes. A pan that’s easy to clean saves you time and effort. Non-stick pans are usually the easiest to clean. If you have a stainless steel or aluminum pan, a good soak might be needed for stubborn bits.

---

Frequently Asked Questions (FAQ)

Q: What size pie pan does America’s Test Kitchen usually recommend?

A: They often recommend a standard 9-inch pie pan. This size works for most pie recipes.

Q: Is a non-stick pie pan better?

A: A good non-stick pan makes it easier to get your pie out and clean the pan. However, some bakers prefer un-coated pans for the best crust browning.

Q: Can I use metal pie pans in a non-stick oven?

A: Yes, you can use most metal pie pans in an oven. Always check the manufacturer’s instructions for any special care.

Q: How do I prevent my pie crust from getting soggy?

A: Baking your pie on a lower oven rack and using a hot oven helps. A sturdy, well-heating pie pan also prevents a soggy bottom.

Q: Are glass pie pans good for pies?

A: Glass pans bake well and look nice. They heat slowly, so your crust might be softer than with metal pans.

Q: What is the best material for a pie crust?

A: Aluminum is often considered the best for crispy crusts because it heats so evenly and quickly.

Q: How do I clean a pie pan that has burnt-on food?

A: Soak it in hot, soapy water. For tough spots, you can make a paste of baking soda and water and let it sit before scrubbing.

Q: Can I use foil pie pans?

A: Foil pie pans are okay for casual use or picnics. They are not as durable or good for even baking as reusable pans.

Q: Should I preheat my pie pan?

A: Most recipes do not require preheating the pie pan itself. You preheat the oven.

Q: Where can I find America’s Test Kitchen pie pans?

A: You can often find them at kitchen supply stores, online retailers, or directly from America’s Test Kitchen’s website.

In conclusion, every product has unique features and benefits. We hope this review helps you decide if it meets your needs. An informed choice ensures the best experience.

If you have any questions or feedback, please share them in the comments. Your input helps everyone. Thank you for reading.