So many pans, so many pie pan volumes, so much math. Just when I didn’t think much of the math I was learning during high school would be of much use. Well, at least not square roots, thank heavens, I would be in double trouble.
Over the years I have had to do many a recipe conversion to fit the pan(s) for certain recipes. It can be mind boggling with plethora of baking pans available. And then there are those pie plates/pans we find at thrift stores or receive as gifts, the sizes are endless.
Depending on thickness of crust, or crustless, you may need slightly less filling. I listed the muffin tins with filling volume, after you have placed a crust in the tin as those would usually have a crust. What’s nice about extra filling and extra crust that doesn’t fit, is baking those scraps together for pre-serving taste-test treat. I know I am not alone in this.
So, without further whining about “showing my work” like our math instructors insisted, the list below should be sufficient for nearly all of your pie baking pans of choice. (I have also include a PDF link below if you want to print the chart.)
Here are some of my favorite pans I routinely use:
24 count Non-stick mini muffin pan. I love the extra space on short ends for grabbing out of oven.
12-cup muffin tin, standard size (cupcake size). This also has extra grabbing space on short ends for easy removal from oven. (
9-inch Tart Pan with removable bottom. Available in 4, 9 and 11-inch sizes.
Rectangle Tart Pan 12 x 8 inches. Yes, with a removable bottom.
9-inch Springform pan. You will love this!
Angel Food Cake Pan (I do have a gluten-free angel food cake coming for tiramisu pie.)
This link will take you to Amazon; if you choose to purchase after clicking a link, I may receive a tiny commission at no extra cost to you.
| Pie Pans | Volumes |
| 9 x 1 inch Pie Pan, disposable | 3-1/2 cups |
| 9 x 1.5 inch Pie Pan, glass (anchor hocking or Pyrex) | 4 cups |
| 10 x 1.5 inch Pie Pan, glass (anchor hocking or Pyrex) | 6-1/2 cups |
| 9.5 x 2 inch Pie Pan, deep dish | 7 cups |
| Tart Pans | |
| 2-1/2 x 3/4 inch Tartlet Pan, mini | 2 tablespoons |
| 3 x 5/8 inch Tartlet Pan, mini | 3-1/2 tablespoons |
| 3-1/2 x 5/8 inch Tartlet Pan, mini | 5 tablespoons |
| 4 x 1-1/4 inch Round Tart pan with Removable Bottom | 3/4 cup |
| 4.5 x 1 inch Round Tart pan with Removable Bottom | 3/4 cup |
| 4-3/4 x 3/4-inch Round Tart pan with Removable Bottom | 3/4 cup |
| 5-1/2 x 1 inch Round Tart pan with Removable Bottom | 1-1/2 cups |
| 7-3/4 x 1 inch Round Tart pan with Removable Bottom | 3 cups |
| 9 x 1 inch Round Tart pan with Removable Bottom | 4 cups |
| 10 x 1 inch Round Tart pan with Removable Bottom | 5-1/2 cups |
| 11 x 1 inch Round Tart pan with Removable Bottom | 7 cups |
| 10 x 2 inch Round Tart pan with Removable Bottom | 8 cups |
| 12-1/2 x 1 inch Round Tart pan with Removable Bottom | 9 cups |
| 14 x 4-1/2 x 1 inch Oblong Tart pan with Removable Bottom | 4 cups |
| 11.5 x 8 x 1 inch Oblong Tart Pan with Removable Bottom | 6 cups |
| Muffin Tins | |
| 1-3/4 x 3/4 inch Mini Muffin Tins (after crust) | 1-1/2 tablespoons |
| 2-3/4 x 1-3/8 inch Muffin Tins, standard (after crust) | 1/3 cup |
| Springform Pans | |
| 6 x 3 inch Springform Pan | 4 cups |
| 7 x 2-1/2 inch Springform Pan | 5½ cups |
| 8 x 2 inch Springform Pan | 6 cups |
| 8½ x 2-1/2 inch Springform Pan | 7½ cups |
| 9-1/2 x 2-1/2 inch Springform Pan | 9 cups |
| 8 x 3 inch Springform Pan | 10 cups |
| 9 x 3 inch Springform Pan | 11 cups |
| 10 x 2-1/2 inch Springform Pan | 12 cups |
