With metal, glass and ceramic pie pans to choose from, it can be difficult to know which is best. I prefer a metal pie pan or tart pan, which conducts heat much better than a ceramic baking dish, resulting in a crisp, never soggy bottom crust. Do not use a glass pan. You'll be freezing the crust in the pan first, and you cannot put a frozen glass pan into a hot oven, or it could crack.