The material of your pan can affect how your pie crust bakes and how it releases. Non-stick pans are a good option. Glass conducts heat evenly, making it another good option.
No matter what type of pan you choose, it’s important to prepare it properly. Grease your pan with butter or cooking spray. You can also line it with parchment paper or aluminum foil.
Before rolling out your pie crust, chill it in the refrigerator for at least 30 minutes, this will make it less likely to stick to the pan.
When preparing the bottom crust, make sure to trim the overhang and crimp the edges to seal it. This helps to prevent the filling from leaking out and sticking to the pan.
If baking a fruit pie, one of the best ways to prevent sticking is to bake the pie on high heat (say 425F) for 15 minutes, then turn it back to 350F. Click through for more tips.