"There is more than one reason why you may want to bake your next pie in a metal pan, but if a crisp crust is a top priority, then there is really no other choice. You see, the rate at which your pie plate conducts heat plays a significant role in how the final product comes out, with the most apparent effects showing on the bottom of the dessert."
"Metal conducts heat much more easily than either glass or ceramic, meaning that there is little lag time between the pie going into the oven and the part of the crust that is in contact with the pie plate beginning to bake. Opting for a metal pie plate ensures that even a fruit pie with a wet filling - like this honey blackberry sage pie - comes out of the oven with a firm, crisp crust that can be easily sliced and served."
Pie plates that conduct heat quickly help produce a crisp, firm bottom crust and reduce sogginess. Metal pie plates transfer heat more efficiently than glass or ceramic, minimizing the lag time before the crust in contact with the pan begins to bake. Aluminum conducts heat faster than steel but sacrifices some durability. Combination pans that use both aluminum and steel can deliver both rapid heat transfer and greater strength. Features like a slightly corrugated bottom can increase airflow and further improve baking performance for wet fruit fillings.
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