Individual Pie Dish
Made from Burgundy clay at one of the few French factories that still produces authentic claywares to traditional high standards, these 1-cup, 5.5-in. earthenware pie dishes provide gentle, even heat distribution to help create perfect, personal-sized pies. The dishes go effortlessly from freezer to... See complete description »
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Made from Burgundy clay at one of the few French factories that still produces authentic claywares to traditional high standards, these 1-cup, 5.5-in. earthenware pie dishes provide gentle, even heat distribution to help create perfect, personal-sized pies. The dishes go effortlessly from freezer to oven to table. Dishwasher safe. Made in France.
About Emile Henry…
In the Burgundy region of France is the legendary maker of fine French cookware named Emile Henry. There, potters still hand craft each piece from the local Burgundy Clay - one of the purest of clays, and finish each one with a process known as CERADON, which makes them extremely solid and durable. Containing no lead or cadmium, the clay is one of the best materials for baking and serving.
My husband and I are retired. I love to bake, but a 9" pie is always too much. The pie dish is attractive, easy to clean, and the perfed size for two.
High quality item at a fairly high price. Very pleased to find the item after searching for an extended time, like a year and a half. Liked having color options.
I love the set and had to have it but looking back, I think I paid way too much and wouldn't do it again.but would wait for a sale.
There are only two of us to cook for, so smaller size bakeware, etc., often come in handy if one does not wish to make a whole pie or a larger amount of a dessert.
I use these 5.5in pie dishes for individual chicken pot pies and beef pot pies. The size is just right and sometimes when I eat dinner alone I cook a very small casserole, just enough for one person. I use these practically every day for one thing or another.
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When you're making pie dough the key is to work quickly and keep the butter as cold as possible. This will ensure your dough retains pockets of fat as it bakes, which in turn creates the buttery, flaky crust we all love. That's why it's best to make a pie on a cold day, or in a well air-conditioned room.