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Question: Has anyone made a pumpkin pie in this pan? How does the bottom crust turn out?
Document: I'm so frugal that to pay for a pie pan was out of character...but it's one of my best buys. This pan bakes a great pie. It's deep enough for the deepest apple pie and the bottom crust bakes beautifully. Highly recommended. If you need a pie pan, go with this one.
The material is very sturdy. The ridged bottom makes it easy to remove pie as long as the crust is fully baked. I'm not sure how to slice a pie without damaging the coating, though - I scratch it every time I cut. It retains heat very well, which is great but you'll need to be extra careful not to burn your crust around the edges. I take my pie out of the oven a little earlier with this pan since the edges continue to cook a few minutes before the pan cools.
Very heavy and well made pie plate. The nonstick coating threw me with my first pie as the crust slid down the sides during blind baking. After some reading, I have figured out to pop the pan with the crust in the freezer for about 10 minutes for baking, or before filling/baking. I use a butter crust and it was just too slippery when the butter got warm too fast. Other than that, awesome! Love my USA pans!
Stop searching. Seriously. Take your finger off the button.This is the only pie pan you should ever buy. Ever. Look up at the number of stars. See. Most people agree with me.Heavy and well made. Great rim. Corrugated bottom helps with browning. Perfect pan. Just wish I had a reason to use it more often. Doesn't hurt that it's made in the USA either. Another reason to stop searching and buy this pan.
The brand is USA Pans. Armed with the correct pie pan, the experiment to create the perfect pie crust can continue.
I'm not a great baker, but even I can turn out pretty tasty foods with these pans. These pie pans, for example, cook the bottom crusts on apple pies just a little bit crisp, which I think is perfect. Cooking on the middle rack, pies get done in the middle at the same time that the crusts are done. I'd rather leave the pastry baking to the lady of the house, and she swears by these pans for pies, cookies, and cakes.
Wife has been in search of learning to consistently create the perfect pie crust. Our son gave her a book on Christmas on pie baking which maintains that, among many other tricks (e.g. freezing butter, keeping the dough in the frig overnight, etc.) a tin pie pan is the best type of pie pan to use. A friend pick up one of these pan at the Williams-Sonoma Outlet store. It was much thicker than others my wife had found.
I'm always trying to buy things made in the USA. I used the pan and was very pleased with its performance. Heavy steel pie pan. Seems very sturdy.
The pie tin is the best that I have ever owned. It is heavy and the pie crust stays down and cooks perfectly in the tin and it is easy to clean. It is a real pleasure to cook in this product and I appreciate its quality.
Strong, heavy gauge, durable USA made pie pans. I have a whole selection of USA Pans products and have been using them for years and have not been disappointed. These babies were welcome additions to collection. I like supporting jobs in the USA as well.
Answer: I did make a pumpkin pie in that pan.  The bottom crust was nice, and was cooked through.  I really like the pan.  I bought 2 of them!  They are good pans.