Buying guide
Pie Funnels and Pie Dishes: A Traditional British Guide
What a pie funnel does, and how to choose a pie dish that gives a crisp crust.
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The pie funnel (often shaped like a blackbird) is a very British piece of kitchenalia, and a genuinely useful one.
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What a pie funnel does
Set in the middle of a deep pie, a pie funnel holds up the pastry lid so it doesn't sink into the filling, and lets steam escape through the top, which helps keep the pastry crisp and stops the filling boiling over.
Pie dishes
| Material | Pros | Cons |
|---|---|---|
| Enamelled metal | Heats fast for a crisp base, traditional look | Can chip |
| Ceramic / stoneware | Looks good on the table, holds heat | Slower to crisp pastry underneath |
| Glass | See the base browning | Can crack with sudden temperature changes |
Look for
- A wide rim for crimping the pastry edge.
- A depth that suits your filling: deep for pies with a lid only, shallower for double-crust pies.
Frequently asked questions
What does a pie funnel do?
It holds up the pastry lid so it does not sink into the filling, and lets steam escape, which keeps the pastry crisp and stops the filling boiling over.
Which pie dish gives the crispest base?
Enamelled metal heats fastest; ceramic is slower to crisp the base but looks good on the table.
Do I need a pie funnel for every pie?
It is most useful for deep pies with a pastry lid only. Shallow double-crust pies do not need one.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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