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

They have been durable enough to survive in my house so far. I'm very happy with them. They are described accurately and have been ideal.

This pie dish has been working great for me! Makes a great pie & ease to clean. They are also very easy to store as they can stack on top of each other.

Quickly delivered and in excellent condition.

Perfect for my use

I had trouble finding regular glass pie pans in the store. I could find deep dish only. So I ordered the pie pans here and they have been perfect.

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.

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.

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.