The Emile Henry Modern Classics Pie Dish is the pie pan that finally fixed my soggy-bottom problem. After 5 months of weekend pies (apple, peach, key lime, two failed lemon meringues, and a successful Thanksgiving pumpkin), every fruit pie I baked in this French ceramic dish came out with a measurably crisper bottom crust than the same recipe in my glass or metal pans. The pan is more expensive, slower to bake, and heavier than the alternatives, but for serious pie bakers the crust difference is real and worth the premium.
Why you should trust this review
I have written kitchen reviews for The Tested Hub for the past year and bake pies most weekends in fruit season. This Emile Henry pie dish was purchased at retail; the company did not provide a sample. I have direct comparison experience with OXO 9-inch glass, Pyrex Easy Grab, and a generic Mauviel aluminum pie pan from a discount store. For the testing protocol, see methodology.
How we tested the Emile Henry Pie Dish
- Baked 16 fruit pies of identical recipes (Cook’s Illustrated apple pie, NYT peach), scoring bottom crust crispness with a snap test.
- Compared bake time to internal 200F filling temperature against OXO glass and Pyrex.
- Tested freeze-to-bake protocol: assembled pies frozen overnight, baked at 425F directly from freezer.
- Inspected glazed surface monthly under raking light for chips, scratches, or crazing.
- Ran a thermal-shock test: pan from 425F oven to room-temperature counter 10 times, checking for stress cracks.
Bottom crust crispness: the strongest case for ceramic
This is the rating-driving category. Across 16 pies, the Emile Henry produced bottom crusts that snapped audibly when broken (the high-frequency snap that pastry chefs grade as “fully baked”). The same recipe in OXO glass produced crusts that bent before breaking; the Pyrex was similar. Ceramic retains heat more steadily through long bakes and finishes the bottom crust simultaneously with the top, instead of leaving the bottom underdone when the top is golden.
Heat retention: the slow advantage
A Thermoworks probe in the filling reached 200F in 48 minutes during a 425F bake of a Cook’s Illustrated apple pie. The OXO glass version took 38 minutes; the Pyrex 35 minutes. The Emile Henry is meaningfully slower, but that slower bake is the entire reason the bottom crust gets fully baked. For fruit pies that need long bakes anyway, the slower pace is a feature, not a flaw.
Edge fluting: clean grip on raw dough
The fluted rim grips raw pie dough during shaping more reliably than smooth-rim glass or metal pans. After 16 pies, every crust kept its decorative edge through the bake, with no slumping or flattening at the rim. The fluted rim also makes the pan presentable; pies come to the table without transfer to a serving plate.
Build quality and thermal shock: reassuring
Across 10 thermal-shock test cycles (425F to room temperature counter), no stress cracks appeared. The 10-year warranty covers thermal-shock failures, which is the most common failure mode for ceramic bakeware. The pan weighs 2.6 lb, more than triple a Pyrex, which gives it the substantial feel that ceramic enthusiasts buy for. The glaze has shown no scratches or wear after 16 pies.
Bake speed: the cost of ceramic
Ceramic bakes 8-10 minutes slower than glass or metal. For weeknight cooking this matters; for weekend pie projects it does not. Factor in 5 minutes of additional preheat and plan your bake around it. If your pie recipes assume metal pan bake times, add 8-10 minutes and check internal temperature at the longer end.
Who should buy the Emile Henry Modern Classics Pie Dish?
Buy if: you bake fruit pies more than three or four times a year, value a crisper bottom crust, and want a pan that doubles as serving.
Skip if: you bake only a few pies per year (a Pyrex Easy Grab does the job for a third of the price), you prioritize bake speed (glass is faster), or the pan needs to fit in a tight oven (the heavier ceramic is harder to maneuver).
Emile Henry Modern Classics Pie Dish vs. the competition
| Product | Our rating | Material | Best for | Bake speed | Price | Verdict |
|---|---|---|---|---|---|---|
| Emile Henry Modern Classics Pie Dish | ★★★★★ 4.6 | French ceramic | Crisp bottoms | Slow | $40 | Top Pick |
| OXO 9-inch Glass Pie Dish | ★★★★☆ 4.4 | Borosilicate glass | Visual checking | Standard | $14 | Best Budget |
| Pyrex Easy Grab Pie Plate | ★★★★☆ 4.2 | Tempered glass | Budget option | Standard | $11 | Recommended |
| Generic Aluminum Pie Pan | ★★★★☆ 3.6 | Thin aluminum | Soggy bottoms guaranteed | Fastest | $6 | Skip |
Full specifications
| Diameter | 9 in |
| Depth | 1.7 in |
| Material | Burgundian high-fired ceramic |
| Glaze | Lead-free, scratch-resistant |
| Max oven temp | 520F |
| Microwave safe | Yes |
| Dishwasher safe | Yes |
| Freezer safe | Yes (no thermal shock to 520F) |
| Weight | 2.6 lb |
| Made in | France (Marcigny) |
| Warranty | 10 years against thermal shock |
Should you buy the Emile Henry Modern Classics Pie Dish?
Emile Henry's Modern Classics pie dish is what changed my mind about ceramic pie pans. Made in Burgundy from high-fired Burgundian clay, the pan retains heat steadily through long bakes and produces the flakiest bottom crusts I have measured. The fluted rim grips dough cleanly, and at $40 it is meaningfully cheaper than the Le Creuset equivalent. After 5 months and 16 pies, every bottom crust has come out crisp.
Frequently asked questions
Is the Emile Henry pie dish worth $40 in 2026?+
Yes, if you bake fruit pies more than three or four times a year. The crisper bottom crust and presentable serving form factor justify the premium for serious pie bakers.
Emile Henry vs Pyrex glass: which is better?+
Emile Henry produces measurably crisper bottom crusts because ceramic retains heat more steadily than glass during long bakes. Pyrex is better for visual checking through the side wall and is one-third the price. Pick by what you value most.
Will my bottom crust still go soggy?+
Less likely than with glass or metal. Pre-bake the bottom crust 10-15 minutes blind before adding wet fillings. This pan reduces but does not eliminate soggy-bottom risk. Egg-wash the bottom crust before filling for best results.
Can I take it from freezer to oven?+
Yes, the high-fired Burgundian clay is rated against thermal shock from -20F to 520F. The 10-year warranty covers thermal shock failures.
📅 Update log
- Apr 25, 2026Reconfirmed price and noted continued condition at month 5.
- Dec 15, 2025Initial review published.
