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Nordic Ware Naturals Pie Pan, 9-Inch Review: A Baker's Workhorse?

After multiple batches in the Nordic Ware Naturals 9-inch pie pan, we tested how it handles apple, pumpkin, and quiche. Here's what actually matters before you buy.

By Nina Cho
Nordic Ware Naturals Pie Pan, 9-Inch Review: A Baker's Workhorse?

Pros and cons

Pros

  • Even heat distribution produces a browned bottom crust, not the pale, underdone bottom common to glass pans
  • Generous lifting lip makes gripping and crimping decorative borders significantly easier
  • Lightweight aluminum at 10.3-inch exterior diameter is manageable in and out of the oven
  • 1.5-inch depth accommodates standard fruit pie volumes without overflow
  • Proudly made in the USA by Nordic Ware — quality control shows in the consistency of each pan

Cons

  • No nonstick coating — high-sugar fillings can stick if the pan isn't greased properly
  • Hand washing required to preserve the uncoated aluminum surface
  • Aluminum can react with highly acidic fillings (like lemon meringue) if left sitting for extended periods

If you've ever pulled a pie from the oven only to find a pale, undercooked bottom crust while the edges burn, you already know the problem this pan solves. The Nordic Ware Naturals 9-inch pie pan is built around one job: getting heat to your filling evenly so the bottom caramelizes at the same rate as the top. No gimmicks, no nonstick coating — just aluminum doing what aluminum does best.

Quick verdict

If you bake pies regularly and care about crust quality, this pan earns a permanent spot in your cabinet. The natural aluminum construction produces noticeably more even browning than glass or ceramic alternatives, and the lifting lip genuinely makes crimping and removing a decorative border easier. The trade-off is simple: you'll need to grease or line this pan because there's no nonstick coating to save you.

Who is this for?

This is for home bakers who make pie at least once a month and want consistent results across fruit, custard, and savory fillings. It's not the pan to grab if you bake only twice a year — a well-seasoned ceramic dish will serve you fine for occasional use. But if you're serious about flaky bottom crusts, the even heat distribution here is worth the upgrade. Competitive bakers and anyone selling baked goods should pay close attention to the performance section.

Key features

Natural aluminum construction

Aluminum conducts heat efficiently and without hot spots, which means your crust browns evenly across the entire bottom, not just the edges. Glass pans are slow to heat and often leave the bottom underdone; ceramic holds heat so aggressively it can overcook the edges. The Nordic Ware sits in a practical middle ground that works for almost any filling temperature.

Lifting lip

The raised rim around the exterior edge is taller than many pans at this price point. That extra height serves two purposes. First, it gives your fingers a clear grip when removing the pan from a hot oven. Second, it gives you structural room to flute, braid, or crimp a decorative crust border without the edge collapsing. After weeks of testing, this lip remained our most-appreciated design detail.

Dimensions that match standard recipes

Interior diameter: 9 inches. Depth: 1.5 inches. Exterior diameter: 10.3 inches. These measurements align with standard pie recipes calling for a 9-inch pan — no adjusting filling quantities or baking times. The 1.5-inch depth is generous enough for most fruit pies without overflow, though very high-volume deep-dish styles may need a larger vessel.

Made in the USA

Nordic Ware has manufactured bakeware in the United States for decades. Build quality reflects that history — the pan feels solid without being heavy, and the aluminum shows no signs of warping after repeated use.

Real-world performance

We ran three test pies through the pan: a classic apple with butter and sugar, a custard-heavy pumpkin pie, and a spinach and feta quiche. The apple pie was the real test — high sugar content and liquid filling stress-test any pan's edges. After cooling for 30 minutes, the slices released cleanly from the sides when cut with a metal server. No sticking at the rim, no crumbling at the edge. The bottom crust had visible browning, not the pale, damp patch that signals a glass pan failure.

The pumpkin pie confirmed what we suspected about even heat: the custard set at the same rate across the entire surface, eliminating the grainy, undercooked center that happens when the middle lags behind the edges. The quiche — which demands both a browned top and a fully set custard base — came out cleanly in a single try with no overbaking.

We did encounter mild sticking once, on a very high-sugar apple filling left in the pan overnight. For standard pies consumed the same day, greasing with butter and flour or using a parchment sling eliminated the issue entirely.

Pros and cons

See the structured breakdown in the product panel.

Verdict & price check

The Nordic Ware Naturals 9-inch pan is a dependable, no-nonsense choice for anyone who bakes pie regularly. The even browning and practical lifting lip justify the price, and the aluminum construction will outlast most nonstick alternatives. Grease it properly, hand dry it after washing, and this pan will serve you for years. Check the current price for the Nordic Ware Naturals Pie Pan on Amazon

Frequently asked questions

Does this pan work for deep-dish pies?
At 1.5 inches deep, it handles standard pie fillings comfortably. For a true deep-dish pie with a 2-inch-plus crust, you'll want a deeper dish specifically designed for that style. The 9-inch width is standard, but the depth is mid-range.
Should I use parchment or a silicone liner with this pan?
It's not required, but we recommend a light parchment sling for high-sugar fruit pies left to cool for more than an hour. For same-day service, a butter-and-flour coating on the pan walls and bottom works well and produces better crust contact for browning.
How do I clean the Nordic Ware Naturals pie pan?
Hand wash with warm water and mild soap. Avoid abrasive scrubbers — they won't damage the aluminum, but they wear down the surface faster than necessary. Towel dry immediately after washing to prevent water spots.
How does this compare to a ceramic pie dish?
Ceramic holds heat more aggressively and can overbrown edges while the center stays underdone. Aluminum solves this with faster, more even heat conductivity. For crust quality, aluminum wins. For visual presentation at the table, ceramic looks nicer. If crust performance is your priority, go with the Nordic Ware.
Will acidic fillings like lemon react with the aluminum?
Brief contact — the time a pie spends in the oven — won't cause noticeable reaction. Problems arise if a highly acidic filling sits in the pan for hours after baking. Serve and store your pie in a different dish if it's lemon-based and you plan to keep leftovers long-term.

Final verdict

Ready to add the Nordic Ware Naturals Pie Pan, 9-Inch to your kitchen? Use the link below for the latest Amazon price.

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Nordic Ware Naturals Pie Pan, 9-Inch Review | KitchenSaver – Cookware, Knives & Appliance Deals