8 Best Ceramic Pie Plates for Deep Dish 2026

If you’re chasing deep-dish dreams with room to spare, the SIDUCAL 10.5-inch ceramic pie pan is a heavyweight champion built for bakers who demand more. With an extra-deep 2.17-inch wall and a spacious diameter, this dish confidently tackles oversized fillings—think apple pies that don’t spill over or family-sized quiches with generous layers. The fluted ruffled edge isn’t just decorative; it reinforces structural integrity while giving you a secure grip for crimping or serving, solving the common frustration of collapsing rims in standard pans. Crafted with a crystallized, scratch-resistant glaze rated to withstand 1000 grams of pressure, it laughs in the face of metal utensils and promises long-term durability without chipping or staining.

In real-world baking tests, the SIDUCAL pan delivers impressively even heat distribution, thanks to its thick ceramic walls that retain and radiate heat consistently. It transitions seamlessly from freezer to oven—ideal for prepped-ahead pot pies or frozen fruit fillings—without thermal shock. Whether baking a gooey cherry pie or a savory shepherd’s pie, the depth prevents boil-overs, while the nonstick surface ensures clean release every time. That said, its large size can be a tight fit in smaller ovens or under broilers, and the green finish, while attractive, may not match all kitchen aesthetics.

Positioned as the best large-capacity option, it outshines standard 9-inch models like the Emile Henry or vancasso when volume matters most. While it lacks the refined French craftsmanship of premium brands, it compensates with sheer utility and resilience. Ideal for holiday bakers, big families, or anyone who hates running out of pie, this pan balances performance and practicality better than most. Compared to the Farberware 10-inch teal dish, it offers superior depth and edge design, making it a more serious baking tool despite a higher price point.

The getstar 9-inch ceramic pie pan enters the ring as the affordable all-rounder that doesn’t skimp on essentials, making it a standout for budget-conscious bakers who still want reliable performance. Its excellent heat retention ensures your crust bakes evenly from edge to center, eliminating the dreaded soggy bottom—a pain point for many home bakers. The non-stick ceramic surface shines in real use: custard pies and quiches release cleanly, and cleanup is a breeze, even after sticky fruit fillings. With a classic farmhouse look and rustic charm, it doubles as a serving dish, enhancing table appeal without demanding premium prices.

During testing, this pan handled everything from pumpkin pie to chicken pot pie with confidence. The ceramic body maintains steady heat, promoting golden crust development, and it’s safe from freezer to oven—great for make-ahead meals. While it lacks the depth of top-tier competitors like MORA or LE TAUCI, its 9-inch standard size fits most recipes and crusts perfectly. However, it doesn’t excel in extreme thermal shifts; sudden temperature jumps can risk cracking over time, and the glaze, while durable, isn’t as hard as high-fired French ceramics.

When compared to the Emile Henry or Lareina models, the getstar pan makes smart trade-offs: you lose some longevity and depth, but gain accessibility and style at a fraction of the cost. It’s best suited for casual bakers, students, or first-time pie makers who want a no-fuss, good-looking dish without overspending. For those stepping into serious baking, it’s a solid starting point—though you’ll likely upgrade later. Against the Farberware teal dish, it offers better nonstick performance and heat consistency, despite similar pricing.

The Emile Henry 9-inch pie dish is the gold standard of ceramic pie bakers, blending French artistry with scientific precision to deliver unmatched performance and elegance. Crafted from high-fired Burgundy clay with HR (high resistance) ceramic technology, it offers superior heat diffusion that keeps pies baking evenly and staying warm long after leaving the oven—a rare feat in bakeware. The deep 9-inch bowl with gently sloped sides supports perfect crust formation, while the bold rouge glaze resists scratches, stains, and thermal shock, surviving freezer-to-oven transitions without flinching. For bakers who want restaurant-quality results at home, this dish solves the trifecta: even baking, durability, and beauty.

In practice, the Emile Henry dish consistently produces golden, flaky crusts whether you’re making a delicate fruit tart or a heavy meat quiche. Its 520°F oven tolerance allows for broiling and high-heat baking, and the 10-year warranty speaks volumes about its confidence in longevity. The smooth, non-porous glaze prevents odor absorption and cleans effortlessly—no scrubbing needed. That said, its premium build comes with a premium feel: it’s heavier than most, and the price may deter occasional bakers.

Positioned as the best overall ceramic pie plate, it outclasses budget models like getstar and Farberware in thermal stability and craftsmanship. Compared to the LE TAUCI or Lareina sets, it’s pricier per dish but justifies it with French-made quality and a decade-long guarantee. Ideal for serious home bakers, gift-givers, or those who value heirloom-grade kitchenware, it’s a long-term investment in better baking. Against the vancasso reactive glaze model, it trades artistic flair for proven performance and consistency—few match its balance of form and function.

For bakers who crave maximum thermal resilience and double the firepower, the LE TAUCI 9-inch deep dish set delivers exceptional value with a focus on professional-grade performance. Each pan boasts a remarkable 2.6-inch depth—the deepest in this lineup—making it ideal for oversized fillings like apple-pecan or deep-dish quiches that would overflow lesser dishes. Constructed from high-purity, low-absorption stoneware, these pans handle temperature swings up to 482°F without cracking, outperforming many rivals in thermal shock resistance. The flat-bottom design promotes even heat distribution, ensuring crisp bottoms and moist interiors—a game-changer for custard and cheese-based pies.

Real-world use confirms their reliability: both pies and savory bakes emerge evenly cooked, with no hot spots or warping. The non-reactive ceramic ensures no metallic aftertaste or odor retention, a clear upgrade from glass or metal pans. Being microwave, oven, and dishwasher safe, they’re as convenient as they are tough. However, the white finish shows stains more easily over time, and the depth, while impressive, may require recipe adjustments to avoid undercooked centers if not monitored.

As the best thermal resistance option, this twin-pack outshines single-pan models like Emile Henry or getstar when volume and durability are priorities. Compared to the Lareina set, it offers greater depth and heat tolerance, though with a slightly higher price. It’s perfect for meal preppers, holiday hosts, or anyone who bakes frequently and wants dependable, long-lasting tools. Against the MORA pan, it trades branding and mindfulness messaging for raw functional superiority—few can match its depth and resilience in daily use.

The Lareina 9.5-inch deep dish pie pans strike a brilliant balance between performance, value, and versatility, earning their title as the best value set for frequent bakers. With a slightly wider 9.5-inch diameter and 1.8-inch depth, they accommodate most store-bought crusts while allowing room for generous fillings—ideal for fruit pies, quiches, or even small cakes. The top-grade ceramic construction ensures even heat distribution, eliminating burnt edges and underbaked centers, while the food-grade, non-toxic material guarantees your desserts stay pure in flavor and safe to serve.

In testing, the non-stick surface proved highly effective: custards slid out cleanly, and cleanup took seconds—whether by hand or in the dishwasher. The blue finish adds a pop of color without sacrificing professionalism, and the stackable design saves cabinet space. While they don’t reach the depth of LE TAUCI or MORA models, they outperform single-pan budget options in consistency. One caveat: the rim is less fluted than others, offering less grip for crimping, and the glaze, while durable, isn’t as hard as Emile Henry’s HR ceramic.

Compared to the getstar or Farberware pans, the Lareina set offers better heat mastery and material quality, especially given the two-piece value. Against the LE TAUCI set, it’s slightly shallower and less heat-resistant but more affordable and easier to handle. Ideal for couples, small families, or bakers who rotate dishes frequently, it’s a smart upgrade from basic bakeware. For the price, it delivers more pie power per dollar than nearly any other option here.

The Farberware 10-inch stoneware pie dish is a style-forward performer that brings elegant serving appeal to everyday baking, making it the best choice for eye-catching presentation. Its teal and ivory scalloped-edge design turns any pie into a centerpiece—perfect for holiday tables, brunches, or gifting. Beyond looks, the low-porosity stoneware resists stains and odors, maintains structural integrity under daily use, and promotes consistent heat distribution for reliable baking results. While not the deepest dish, its 10-inch span accommodates larger crusts and feeds a crowd with flair.

In performance tests, it handled fruit pies and casseroles well, with no cracking or warping after repeated oven cycles. The ceramic body retains heat decently and transitions safely from oven to table, though it’s not recommended for freezer-to-oven use due to moderate thermal shock limits. The interior glaze is smooth and easy to clean, but not as scratch-resistant as high-fired French ceramics. Its biggest weakness? It’s hand-wash only, a drawback for those who rely on dishwashers for cleanup.

Positioned against the getstar or Lareina models, the Farberware dish trades utility for aesthetics—its standout feature is visual impact, not depth or durability. Compared to the SIDUCAL 10.5-inch pan, it’s smaller in depth and capacity but more stylish. Best for hosts, gift-givers, or those who value kitchen decor as much as function, it’s a conversation starter with solid baking fundamentals. While it can’t match Emile Henry’s performance, it delivers more charm than most at a surprisingly low price.

The vancasso 9-inch STERN Series pie pan is a work of ceramic art defined by its unique reactive glaze, making it the best pick for bakers who value individuality and design flair. No two pans are exactly alike—the stern reactive glaze creates organic variations in color and pattern, giving each dish a one-of-a-kind appearance that elevates any table setting. Built with high-purity ceramic clay and a non-toxic polymer glaze, it’s safe, durable, and resistant to scratches, odors, and fading. The 9-inch inner diameter and 1.9-inch depth make it compatible with standard crusts while offering enough room for most deep-dish recipes.

In real use, the pan performs solidly: pies bake evenly, release easily, and clean up without hassle—either by hand or in the dishwasher. The ruffled fluted edge adds both grip and vintage charm, enhancing crust crimping and presentation. However, the reactive glaze, while beautiful, may not appeal to those seeking consistency; minor color variations are expected, not defects. Also, while it handles thermal shifts well, it’s not rated for broiler use, limiting high-heat applications.

Compared to the Emile Henry or LE TAUCI models, the vancasso pan sacrifices some thermal resilience and warranty coverage for artistic distinction. Against the MORA or Lareina dishes, it offers more visual uniqueness but less depth. Ideal for collectors, gifters, or bakers who see cooking as self-expression, it blends function with personality. For those who want their bakeware to stand out, it offers unmatched aesthetic individuality—few can match its blend of art and utility.

The MORA 9-inch ceramic pie pan redefines baking as a mindful ritual, not just a kitchen task—making it the best deep dish design for those who bake with intention. With a remarkable 2.5-inch depth, it ranks among the deepest options here, second only to LE TAUCI, allowing for maximum filling capacity without spillage—perfect for juicy apple pies or layered quiches. Built with proprietary 20% stronger Paladin Clay, it offers enhanced durability and exceptional thermal shock resistance, going from freezer to oven (500°F+) without cracking. The crystallized, lead-free glaze withstands metal utensils and ensures effortless cleanup, while the fluted edges make crimping a breeze for both novice and expert bakers.

In testing, the MORA pan delivered consistent, golden crusts with no sogginess, thanks to its optimal heat retention and even distribution. It handled repeated baking cycles without staining or chipping, and the vanilla white finish remained pristine. The brand’s customer-first promise—free replacement for defects—adds peace of mind. However, the mindfulness branding, while inspiring, won’t matter to those focused purely on specs, and the pan is sold individually, making it costlier for bulk bakers.

When compared to the LE TAUCI or Lareina sets, the MORA pan offers superior depth and material strength but at a higher per-unit cost. Against the Emile Henry, it matches thermal resilience but lacks the French pedigree and warranty length. Ideal for serious bakers who value depth, durability, and a meaningful kitchen experience, it’s a standout in form and function. For deep-dish enthusiasts, it delivers more vertical space and structural confidence than almost any other model here.