Pie, Tart & Quiche Pans

17 products

Pie, tart and quiche pans

This collection covers the pans bakeries, cafés and restaurant pastry stations use for fruit and cream pies, savoury quiches, and fluted tarts: aluminum pie pans and plates, a glazed deep-dish pie plate, enamel pie plates, and quiche and tart pans with removable bottoms for clean unmoulding.

Brands include SignatureWares, Fat Daddio's, Browne, Chicago Metallic and Gobel, with pie pans from 6" to 12". It's part of the Baking Pans & Molds group with cake, loaf and muffin pans.

Types of pie, tart and quiche pans

  • Aluminum pie pans and plates: SignatureWares (8" to 12"), Browne (8", 9", 10") and Fat Daddio's 1.5"-deep pans (6" to 12") for everyday fruit, cream and savoury pies.
  • Deep-dish pie plate: the Chicago Metallic heavy-duty 9" x 1.5" glazed aluminized steel plate for deep fillings and pot pies.
  • Enamel pie plates: Eagle 7.25" enamel plates in white with blue rim, sold in 6-packs, for individual pies served in the dish.
  • Quiche pans with removable bottoms: Gobel tin-plated round pans (9.5", 10", 11"), a 4.8" non-stick individual pan and a 13.8" x 4.3" rectangular pan.
  • Fluted tart pans: Fat Daddio's aluminum tart pans with removable bottoms for crisp-edged sweet and savoury tarts.

What to consider when choosing pie and tart pans

  • Serve in or unmould: pies served from the dish suit pie plates and enamel plates; tarts and quiches that are sliced and plated need a removable bottom so the shell comes out whole.
  • Depth: standard pie pans suit fruit and cream pies; deep-dish plates hold heavier fillings; shallow fluted pans give a thin, crisp tart shell.
  • Material: aluminum heats quickly for well-browned bottom crusts; tin-plated steel is the classic choice for quiche and tart shells; non-stick coatings help with individual portions; enamel looks good at the table.
  • Portion size: 6" to 7.25" pans and 4.8" quiche pans suit individual servings; 9" to 12" pans suit whole pies cut into slices.
  • Care: dry tin-plated pans straight after washing to prevent rust, and avoid metal scourers on non-stick finishes.

FAQ

What's the difference between a quiche pan and a tart pan?

Quiche pans are usually deeper with straight or lightly fluted sides to hold an egg custard; tart pans are shallower with fluted edges for a thin shell. Both often have removable bottoms.

How do removable-bottom pans work?

Once baked and cooled slightly, set the pan on a can or ramekin and let the outer ring drop away, then slide the tart off the base onto a board or plate.

Should I blind bake in these pans?

For custard and cream fillings, yes. Line the shell, fill with weights and bake before filling so the bottom crust sets and doesn't go soggy.

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