The New York Times, Cooks Illustrated, Martha Stewart, Bonappetit, the list is endless, all prefer glass (pyrex) pie pans. That said, I am devoted to KAF products, and their recipes are created to work best in the products they sell,with the products they sell. I only comment because if you've got a soggy bottom, it's probably not the pan, and if you don't have a great metal pan from KAF, go ahead and make that pie anyway. A good oven thermometer solves a lot of problems

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