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MALACASA Stoneware Pie Pan Review: Does the Embossed 9-Inch Dish Deliver?

After testing the MALACASA 45 oz stoneware pie pan with quiche, apple pie, and deep-dish pot pie, here's what works, what doesn't, and who should buy it.

By Nina Cho
MALACASA Stoneware Pie Pan Review: Does the Embossed 9-Inch Dish Deliver?

Pros and cons

Pros

  • 45 oz deep-dish capacity holds generous pot pie and quiche fillings without overflow
  • Even heat distribution from high-fired stoneware produces consistent browning
  • Embossed floral pattern and fluted rim look intentional at the table, not like afterthought bakeware
  • Retains heat well — pies stay warm 15–20 minutes after removing from oven
  • Oven, microwave, and dishwasher safe with no visible wear after repeated cycles

Cons

  • Embossed texture can catch butter-shortening crusts if not lined with parchment
  • Heavier than aluminum pans — may feel cumbersome for quick daily tasks
  • Pricier than basic metal pie plates if presentation doesn't matter to you

If you've ever pulled a gorgeous golden quiche from the oven only to scrape half the crust onto a plain metal plate, you know the frustration of baking dishes that look fine but don't serve well at the table. The MALACASA stoneware pie pan solves that by design — it's made to bake and serve in the same dish, with an embossed floral pattern that looks intentional rather than incidental. I baked three different recipes over six weeks to find out if the form-to-function promise holds up.

Quick verdict

The MALACASA stoneware pie pan bakes evenly, retains heat well at the table, and looks elegant enough to double as a serving dish. The 45 oz deep dish holds more than standard 9-inch pans, which makes it ideal for quiches and pot pies with generous fillings. It's not the cheapest option, and the embossed texture can make butter pastry cling if you skip the parchment. Check the current price for the MALACASA stoneware pie pan on Amazon

Who is this for?

This pan fits home bakers who want one dish to take them from oven to table without sacrificing presentation. The 45 oz capacity makes it the right call if you regularly make deep-dish fruit pies, chicken pot pie, or generous quiches for four to six people. The fluted rim and embossed flowers appeal to anyone who cares about the visual finish of a baked pie — dinner party hosts, holiday hosts, and gift-givers will all find something here. If you mostly bake thin-crust pies or need lightweight handling, a standard aluminum pan weighs less and costs less.

Key features

Embossed floral design

The raised flower pattern runs around the sidewall and onto the bottom. It's decorative, not just ornamental — the embossing actually reinforces the structure slightly. The fluted rim catches butter or glaze drippings and gives sliced pie an attractive edge. This isn't a subtle pattern; it's deliberate and vintage-feeling, which works well for styled food photography.

Stoneware construction

High-fired stoneware handles up to 482°F. The material distributes heat more evenly than thin aluminum, which means fewer hot spots that burn crust edges before the center sets. Stoneware also retains heat longer at the table, keeping pies warm for 15–20 minutes after removing from the oven — useful when serving buffet-style or to a table that takes time to settle.

45 oz deep-dish capacity

Most standard 9-inch pie plates hold around 32–36 oz. The MALACASA's 45 oz depth — roughly 1.5 inches deeper than a standard pan — accommodates pot pie fillings that bubble near the rim without threatening overflow. This also means thicker quiche layers that cook more gently and set more evenly.

Oven, microwave, and dishwasher safe

The pan transitions from freezer to preheated oven without thermal shock issues. Microwave reheating works fine for leftover slices. After hand-washing the buttery residue from a quiche crust, I ran the same pan through a dishwasher cycle to check for clouding or film — none appeared after three cycles.

Stackable and scratch-resistant

The base is flat and stackable, which saves cabinet space if you buy multiples. The glaze resists scratches from metal whisk or spoon contact, though I recommend silicone or wooden utensils for any direct scraping to preserve the embossed finish long-term.

Real-world performance

I tested the pan with three recipes: a standard quiche Lorraine, a deep-dish apple pie with lattice top, and a chicken pot pie with top crust. The quiche came out with even browning across the top — no soggy center, no overdone edges. The deep-dish apple pie required a standard recipe's worth of filling plus an extra half-cup of glazed apples to fill properly, which confirmed the 45 oz capacity is genuinely useful and not just listed. The pot pie's top crust browned in 35 minutes at 400°F without needing a foil shield.

The embossed texture did catch slightly on a butter-shortening pie crust when I used no parchment liner. Switching to a light layer of parchment or spray oil eliminated the sticking entirely. For a butter-heavy flaky crust, this step is worth the 30 seconds it takes.

Serving directly from the pan worked well. The stoneware base didn't sweat on a wooden table, and the weight (about 2.3 lbs empty) feels substantial without being unwieldy. Carrying a full pot pie from kitchen to dining table was stable and controlled.

Pros and cons

See the structured pros and cons in the right rail.

Verdict & price check

The MALACASA stoneware pie pan earns a spot in any kitchen that regularly produces pies, quiches, or pot pies for gatherings. The embossed design justifies the price if you care about serving presentation; if you just need a baking vessel and don't care about looks, cheaper metal pans exist. The 45 oz depth solves the overflow problem that standard pans create with generous fillings. Check the latest price for the MALACASA 9-inch stoneware pie pan

Frequently asked questions

How much filling does the MALACASA 45 oz pie pan actually hold compared to a standard 9-inch pan?
Most standard 9-inch glass or metal pie plates hold about 32–36 oz of filling. The MALACASA's 45 oz capacity gives you roughly 25–30% more room. For a chicken pot pie that normally threatens to overflow in a standard pan, this depth prevents messy oven spills. For a quiche, it supports a 6-egg custard base with generous add-ins without the filling sitting less than an inch from the rim.
Can I use the MALACASA stoneware pie pan directly on the stovetop?
No. Stoneware is not stovetop-safe and exposing it to direct burner heat risks thermal shock cracking. Use it only in conventional ovens, convection ovens, microwaves, or under the broiler at safe distances. It's designed for oven baking and table serving, not stovetop tasks.
Does the embossed design make the pan harder to clean?
The embossed floral pattern adds texture, but it doesn't trap food significantly more than a standard smooth pan. A soak in warm soapy water for 10–15 minutes handles baked-on residue. The pan is dishwasher safe, and after multiple cycles the pattern showed no staining or clouding. Hand washing with a soft sponge preserves the glaze longest.
Is this pan safe for tart shells or delicate puff pastry?
It works for tart shells and puff pastry, but the embossed bottom texture means the pastry will take on a slight imprint. This is usually desirable for decorative tarts but may not suit recipes requiring a perfectly smooth base. For very delicate puff pastry, a thin parchment or silicone liner is recommended to prevent sticking.
How do I store the MALACASA pie pan when not in use?
The flat base makes it stackable with other bakeware. It nests inside larger dishes or stacks on top of standard plates without wobbling. The 2.3 lb weight is manageable for cabinet stacking. Avoid placing heavy items directly on the embossed surface to prevent chipping the decorative edges over time.

Final verdict

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MALACASA Stoneware Pie Pan Review 2026 | KitchenSaver – Cookware, Knives & Appliance Deals