Buying new Pie plates, metal/glass what should I choose

[Sosidges]

I need to make some savoury pies with a top and bottom crust. Some will be flaky pastry and others shortcrust. What do you find is the best material to ensure that the bottom is cooked? Do you use the same for flaky and shortcrust? Thanks

I have some deep enamelled pie tins.....the white with a blue edge.

I find the pastry is always crisp and done nicely and never seems to stick either.

They are not very big, maybe about six and a half inches across, but they do take a lot of filling, being a couple of inches deep and you can pile it up nicely

Thanks for that

Metal will conduct heat better, reducing the risk of a 'Soggy Bottom', though not stainless steel.

Do you think those white ones with the blue rim would be ok

My grandma made amazing pies and swore by her falcon enamel tins(the white ones with blue trim). If you have a boyes near you they sell them very cheaply.