Pyrex 6001003 Glass Bakeware Pie Plate 9" x 1.2" Pack of 2, 5.2, Clear

Excellent quality though a little pricey

Good quality glass, a useful size and reasonably deep.

I am constantly buying 9" Pyrex pie plates because I bake lots of pies and give lots of them to friends, but don't always get the glass plates back. The plates they sent me (I ordered two sets of 2) were not marked as Pyrex, like every other Pyrex item I have ever purchased (dozens). Additionally when I look at any of my Pyrex, be it pie plates, measuring cups, bowls, etc., they all have a slightly green hue when looking at the lip of the glass. The plates they sent me have a gray hue.Perhaps they will work as well, but they are clearly not marked as Pyrex, don't look like Pyrex, and I am disappointed they are sold as Pyrex.

BUYER BEWARE - I typically do not leave negative reviews even when I am upset. However, this is A downright safety hazard. I would not cook a pie in this if it was made for a death row inmate as a courtesy meal minutes before their final moments on earth.It is dirty, poorly made, and broken. There are shards of glass inside the actual construction of the material itself, as well as outside the box. You can see an image where I got jabbed with a piece of glass as I crumbled up the bubble wrap it came in. I didn’t even realize it was broken there too, which caused the injury.Guys, I’m serious.... I’m a reasonable person. A businessman who deals with my fair share of negative reviews. That’s the day in age we live in. But this one.... it’s not even worth contacting the manufacture. This is a safety hazard. Even if they refunded my money and sent me new ones, I would NEVER cook in this.

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.