A round, shallow dish with sloping sides and a flat rim on which the edge of a pie crust is crimped, usually 23 cm (9 in) across and 3 to 4 cm deep; deep-dish versions hold more filling. Glass dishes let the cook see the bottom crust brown and heat gently; ceramic and stoneware hold heat and look good at the table; metal tins brown the crust fastest and are what bakeries use. Also called a pie plate, pie pan or pie tin.
A tart pan differs in having straight, fluted sides and often a removable base, and a tart is unmoulded where a pie is served from its dish. For a crisp base, bake the pie on the lowest rack or on a preheated sheet, and let a fruit pie cool fully before cutting so the filling sets.