On Wed 02 Nov 2005 11:56:03a, Nancy Young wrote in rec.food.cooking:

> Speaking of pie crust, I would like to try my hand
> at making my own, for deep dish quiches. Oddly
> enough, I don't own pie pans, can you believe it?
>
> Should I get the Pyrex or the metal ones? Those
> non-stick kind you find in the supermarket.
>
> Thank you, nancy

I own both, but find that I always gravitate to Pyrex or pottery for my
pies. For quiche, however, I always prebake my crust almost completely,
then cool and fill and bake with the filling until firm. For quiche, I
always use metal.

HTH

--
Wayne Boatwright *¿*
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