The OXO Good Grips 9-Inch Glass Pie Plate is the pie pan I reach for when I want to see what is happening on the bottom of my crust without taking the pie out of the oven. Borosilicate glass (real borosilicate, not the soda-lime stuff that goes by the same brand on older Pyrex) lets me check crust color through the side wall in real time. After six months of weekend pies, this $14 pan has handled everything I have thrown at it: freezer-to-oven blueberry pies, long-bake apple pies, and one experimental savory tomato galette.
Why you should trust this review
I have written kitchen reviews for The Tested Hub for the past 18 months and bake pies most weekends. This OXO unit was purchased at retail; OXO did not provide a sample. I have side-by-side experience with the Emile Henry Modern Classics, Pyrex Easy Grab, and a generic aluminum pie pan that lives in the back of my drawer. See methodology for the standard testing protocol.
How we tested the OXO Glass Pie Plate
- Baked 22 fruit pies of identical recipes, scoring bottom crust crispness with a snap test.
- Compared bake time to internal 200F filling temperature against Emile Henry and Pyrex.
- Ran a 10-cycle thermal shock test: assembled pies frozen overnight, then baked at 425F directly from the freezer.
- Tested visual checking by photographing the bottom through the side wall every 5 minutes during a typical bake.
- Inspected glass condition monthly for stress cracks, scratches, or chips.
Visual checking: the headline feature
This is the one thing only glass can do. Through the side wall I can see exactly when the bottom crust transitions from raw to golden during a bake. With opaque ceramic or metal, you cannot check until you remove the pie from the oven. Across 22 pies, I caught two instances of underbaked bottom that I would have missed in a ceramic pan; the visual check is genuinely useful for serious pie bakers who care about crust precision.
Thermal shock resistance: borosilicate’s strongest case
Across 10 freezer-to-425F transfer cycles, the OXO showed no stress cracks under raking-light inspection. Borosilicate glass handles thermal swings of 200F+ without cracking; the older Pyrex Easy Grab (made of tempered glass) is rated for smaller swings and has occasionally cracked in user reports. For frozen-pie convenience baking, borosilicate is the safer choice.
Bottom crust browning: solid, not crispest
Across 22 pies, snap testing showed bottom crusts crisper than my generic aluminum pan but slightly less crisp than the Emile Henry ceramic. Glass conducts heat faster than ceramic but holds it less steadily through long bakes. The result is a bottom crust that finishes about 90 seconds before the ceramic version but with a slightly softer crackle. For most home pie standards this is plenty crisp; for elite pastry standards, ceramic still wins.
Build quality: heavier than expected
The pan weighs 1.6 lb empty, heavier than aluminum and lighter than ceramic. The wider rim than the Pyrex Easy Grab gives more surface for fluting raw dough; my crust edges held shape through every bake. The handles are integrated into the rim (not separate ear handles like the Pyrex), which I prefer for clean lifting and serving.
Cleanup: dishwasher safe and forgiving
Glass releases stuck-on filling more easily than metal or coated pans because it has no microporous surface for food to bond to. Dishwasher safe per manufacturer; warm water and a sponge clear most baked-on residue in 60 seconds. The only friction is water spots that show on glass after dishwasher cycles. A microfiber wipe handles them in 15 seconds.
Who should buy the OXO 9-inch Glass Pie Plate?
Buy if: you want to check bottom crust browning visually, you bake from frozen, or you want a credible pie pan at a budget price.
Skip if: you want the absolute crispest bottom crust (Emile Henry ceramic is worth the upgrade), you bake only a few pies per year (Pyrex Easy Grab is fine), or you cut directly in the pan with metal knives (consider ceramic instead).
OXO Good Grips 9-Inch Glass Pie Plate vs. the competition
| Product | Our rating | Material | Best for | Crispness | Price | Verdict |
|---|---|---|---|---|---|---|
| OXO 9-Inch Glass Pie Plate | ★★★★☆ 4.4 | Borosilicate glass | Visual bottom check | Good | $14 | Best Budget |
| Emile Henry Modern Classics | ★★★★★ 4.6 | French ceramic | Crispest bottoms | Excellent | $40 | Top Pick |
| Pyrex Easy Grab Pie Plate | ★★★★☆ 4.2 | Tempered glass | Cheapest credible | Good | $11 | Recommended |
| Generic Aluminum Pie Pan | ★★★★☆ 3.6 | Thin aluminum | Avoid for fruit pies | Poor | $6 | Skip |
Full specifications
| Diameter | 9 in |
| Depth | 1.6 in |
| Material | Borosilicate glass |
| Max oven temp | 450F |
| Microwave safe | Yes |
| Dishwasher safe | Yes |
| Freezer safe | Yes |
| Weight | 1.6 lb |
| Made in | France (borosilicate) |
| Warranty | Limited lifetime against thermal failure |
Should you buy the OXO Good Grips 9-Inch Glass Pie Plate?
OXO's 9-inch borosilicate glass pie plate is the pan that taught me to check bottom crust color through the side. Real borosilicate (not soda lime) handles thermal shock without cracking, the wider rim grips fluted dough cleanly, and at $14 it is one-third the price of an Emile Henry ceramic. Bake speed matches metal, the visual check is genuinely useful, and across 22 pies it has not let me down.
Frequently asked questions
Is the OXO 9-inch glass pie dish worth $14 in 2026?+
Yes, particularly for casual pie bakers. The borosilicate construction is more thermal-shock resistant than the older Pyrex and the visual side-wall check is genuinely useful for checking crust browning.
OXO glass vs Emile Henry ceramic: which should I buy?+
OXO if you want speed, visual checking, and budget. Emile Henry if you want the crispest possible bottom crust and a presentable serving piece. Both are good; pick by what you value.
Is borosilicate glass really better than tempered?+
Yes for thermal shock. Borosilicate handles 200F+ swings without cracking; tempered glass (the modern Pyrex you can buy at Target) is rated for smaller swings. For pies that go from freezer to oven, borosilicate is meaningfully safer.
Can I cut pie directly in the dish?+
Yes, but only with a serrated plastic or wooden knife. Metal knives will scratch the glass surface over time and create cosmetic marks.
📅 Update log
- Apr 20, 2026Reconfirmed price; pan condition still excellent at month 6.
- Oct 30, 2025Initial review published.
Morgan Davis
Morgan Davis writes for The Tested Hub.