Cast Iron vs. metal vs. ceramic vs. glass pie pans. What works best for pie bakers to make best pie crust? I've always had better luck with glass vs. metal. I appreciate anyone's input. I've been thinking of buying a ceramic pan and now I may consider cast iron in the mix too, if it makes a superior pie. Al, I think "the darker and hotter the better," and for me that's cast iron or anodized aluminum. Others may disagree. What do you day, folks? PJH Al - I've always had great success with stoneware. I like my stoneware since it is deep dish. I always be sure to place the pie in the bottom third of the oven since I have a conventional. Also, I begin baking my pies at a very high temperature, 400-425 degrees for the first 20-30 minutes and then drop the temperature down to 350 degrees to bake all the way through. And if I have time, I always like to chill my pie before I bake it. EFB @ KAF

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