My mother had a couple of those pans that she always used. I bought a couple for myself, maybe 30 years ago, and I love them. The wide edge catches juices, and it also helps support the crimped edges of the pie. I saw one recently at an estate sale, and yes, I bought it! I don't think they make them anymore. # I also suggest juice catchers that go under the pie. These look like a pizza pan, but the center has a hole, perhaps 4-5 inches wide. That lets the center cook but catches juice overruns. I have an old one, and a newer non-stick one. Both are great.

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