When It Comes to Pies, Cheaper Is Better.
You don’t need an expensive fancy pan to bake the perfect pie crust. In fact, the cheaper the pans, the better.
Stella Sparks of Serious Eats tried everything there was in her quest for the perfect baking pan. After a lot of experimenting and baking too many cakes to eat, she came up with a surprising conclusion: cheap aluminum cake tins usually bake the best crust. Ceramic and ceramic baking tins baked a crust that was pale and greasy because they slowly conduct heat. Tempered glass and thin ceramic pans worked slightly better, baking fairly crisp. But in the end, disposable aluminum pans baked a golden crisp with a perfect flaky texture. However, Sparks suggests that tempered glass pans are still a good choice when you don’t have cheap pans because of their strength and inertness. You can read more about her pan tests at the link below.
How to Choose the Right Pie Pan (Hint: The Cheaper The Better) | Serious food