Haeger NaturalStone Deep Pie Dish, 9-in.: White

There are many copycat brands that look similar to the ones sold in the upscale cooking stores but typically those are glazed on the top, sides, and bottom. As an artist with one of my areas of specialties in my art degree being pottery, as well as a chef, I can pass on why that's done and why this one does not have it.First, on a piece of unglazed pottery it's easier and faster simply to dip the entire item in glaze. To only glaze the top or bottom is tricker and requires some brushing because you have to first color the bottom color, fire it, apply the glaze, fire it again...all without getting any on the top.So why do you not want any glaze on the top? Any of the fine and expensive clay cookery does not have any color on the inner area because that is the whole purpose of having raw but fired clay in that area--to remove excess condensation that would result in sogginess, keep needed moisture, but also to allow crispness without burning. That is what an unglazed pot is known for. It is far more difficult to burn on an item in true clay cookery and true clay cookery is never glazed--it defeats the entire purpose. Look for that no matter which pie dish you decide upon. This one is properly made with glaze on the outside only. This makes it work well for more than just pies but it not only ensures your crusts are flaky and light, but that your ingredients are better than they would be in any other pie baker not of this style.So let's talk about the top. If you try to stretch your pie crust all the way across the top, you are taking it too far. It has ridges across the top to act as a decorative element. If you actually form the deep dish pie crust INSIDE the inner are and crimp there, you will be able to remove the crust and also a pie shield will work across the top to guard your crust from getting burned while cooking (I like the silicone kind) If you look at the first picture for this product in the white one, you'll see this done correctly there. Whoever added the 2nd marketing photo--you would have to way to remove the pie crust with a spatula if you lay the crust across the top like that and it would all break apart, plus it stretches your crust too far and your crust burning shields typically won't reach.This turns out perfect pies every time from pot pies to layered Thanksgiving desserts (I make a mean pie with cheesecake on the bottom and pumping pie then whipped cream on top). It comes out far more easily, in my opinion, than a glass pie dish because there is no condensation sticking the crust to the pie plate. I have used homemade crusts and store bought AllReady pie crusts and there is zero sticking. (The fat in the pie crust recipe offers the release.)As for the best pie crust, always choose a recipe that has both butter AND shortening. Why? Butter gives it a richer flavor but shortening makes it more flaky. Sure you could choose just butter but you won't get a flaky crust...Shortening will be flaky but not as good of a flavor as you get with butter as well. Also your ingredients need to be COLD :Ingredients1 1/2 cups all-purpose flour1 tablespoon sugar1/2 teaspoon salt6 tablespoons unsalted butter, chilled, cut into small pieces3 tablespoons solid vegetable shortening, chilled, cut into small pieces4 tablespoons (or more) ice waterDirectionsBlend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour.Roll out the dough on a lightly floured work surface into a 14-inch round allowing you to crimp edges under in 9 inch pie pan and follow pie recipe.

I've used it twice now and like it a lot. I do wish someone would make an even deeper pie pan, but this still makes a hearty pie and cleans very easily. The only issue is that the crust sticks to the bottom after it's been in the fridge for a while. But, with a thin spatula, it comes out OK.

The pie plate is beautiful and large enough for a deep dish pie, but the crust really sticks. It may get better as the stone is seasoned - but not sure. It was also difficult to clean since I didn't want to use a scrubber and scratch it up.

WOW and wow again! This is an absolutely wonderful product. First of all, I highly recommend the seller (and Amazon). CHEF's Catalog shipped quickly and this product came so well wrapped, it is hard to imagine anything breaking it. Kudos to CHEF's for this. Now to the pie plate itself. It is heavy, durable and bakes wonderfully. I made a Shoo Fly pie in it this past week. (Amish recipe) Using this pie plate, it was the best one I ever made, and I am no chef. The pie crust was perfect. It was not burned and was nice and crisp. The recipe called for deep dish and this pie plate is truly deep dish. The ingredients for my pie fit perfectly and baked perfectly. The bottom was wet as it should be, and the rest was baked just as the recipe said it ought to come out. I am extremely satisfied and cannot recommend the seller and the product more highly. You cannot beat the Haeger stone quality. The pie did not stick to it, and it stayed hot long after removing the from oven to "finish" off the pie. I think that anyone who uses this will be very happy. Thanks, CHEF's, Amazon and Haeger.

Made a perfect pie for the first time with this pan. So worth the investment!

All of my dishes (fruit pie, quiche, cottage pie) baked evenly and superbly in the Haeger NaturalStone pie dish and I was amazed at how easy it was to clean. I refrigerated leftover cottage pie in the dish for four days and expected to spend time scrubbing. But every bit literally fell out of the inside, and where some filling overflowed and was baked on the rim and sides, I used only a sponge to wipe it clean. Incredible non-stick properties which I didn't expect, especially since I didn't use Pam, oil or butter to prevent sticking. I've used it for savory dishes containing onion and garlic and it hasn't retained any food odors. Extremely pleased with the quality and performance and would highly recommend.

It's nice. Because of the waves, I thought it would help me make a pretty crust. No, it didn't. Still nice.

I am not a pie baker but I got this because my wife bugged me to make a peach pie. Now I wish I had two morw, pie receipe was not that good, my skills were worse, but this turned out a great crust that was flakey and great.