We prefer dark metal pans for most of our pie baking. Instead of insulating the heat, the dark pans absorb heat and bake a better, crisper crust. But it's hard to find really good deep-dish metal pie pans. We think you'll find that these pans bake a superior pie. These are heavy gauge, quality pie pans that absorb and conduct heat well. Your crusts will be crisper and flakier and less likely to become soggy.
You'll like this pan:
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