Pie & Tart Tins

Pie Plate or Tin

Choose a metal tin for pies with crust bases; glass or porcelain versions do not conduct heat well enough to crispen up the pastry, resulting in a pie with a soggy bottom.

Pie Dish

Pies with a single crust over the top may be cooked in earthenware, toughened glass or porcelain dishes. Traditionally, round dishes are used for sweet fillings, whilst oval are used for savoury.

Flan or Tart Tin

Use for open face flans, tarts and quiches. Metal tins with loose bases make it much easier to remove and serve the flan, whilst fluted edges produce an attractive finish.