A Pie Dish That’s Equal Parts Form and Function

PHOTO: MADELINE BASLER, MS, RDN, CDN

Product Reviewed: Emile Henry Ruffled Pie Dish


I felt like a kid at Christmas opening the package that contained an Emile Henry pie dish! “Wow, beautiful. What should I make?” I asked myself. I posed this question on Instagram and Facebook: "Will it be apple or pumpkin pie?" But as I looked at the wrapper covering the dish, I saw a picture that looked familiar to me, of something called a French clafoutis. I felt like I had made this before, and it dawned on me that I had — while in Florence for my study abroad program with my host Gabriella. She called it Torta Di Frutta, or cherry cake. 

Clafoutis is made with eggs, giving it a soft custard-like texture, a refreshing change from typical cakes. Easy to prepare, the custard is mixed in a blender, poured over pitted cherries and baked. The Emile Henry pie dish fit the batter perfectly, and the torte browned beautifully as well as cooked evenly.

Next, my daughter, Aly, prepared a chicken pot pie with store-bought crust, which also fit perfectly, crisped up to a golden brown and produced an evenly cooked, delicious pie — probably the best we have made. Both the clafoutis and pot pie looked beautiful, and the dish’s fluted edge saved time, since we didn’t need to hand flute. Most importantly, they both tasted as good as they looked.

This is my favorite pie plate thus far — my top pick because it can withstand baking under a broiler and can also go from freezer to oven. It is handcrafted from Burgundy clay that “will not discolor or craze,” according to the Emile Henry website, which is a great advantage. A final plus is that the unique color and design help set it apart from many other pie dishes, meaning it won’t be as easy to lose at others’ homes when you take a dish with you. 

This is a must have — it both presents and performs beautifully! 

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Madeline Basler
Madeline Basler MS, RDN, CDN, is a culinary registered dietitian nutritionist, writer, and owner of Real You Nutrition, an integrative nutrition therapy, recipe development and consulting practice, in Long Island, New York. Madeline has won awards for her writing, and a culinary scholarship, is an avid cook, and fitness enthusiast. Read her blog and connect with her on Facebook, Twitter, Instagram and LinkedIn.