Corelle Livingware 9-Inch Deep Dish Pie Plate, Winter Frost White Review

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I agree with the other person who reviewed these plates, as I also use these deep dish "pie plates" as dinner plates, especially when watching TV and eating something like spaghetti or stew that tends to easily slide off the edge of a normal dinner plate. Besides having that great deep dish shape, they are also light, amazingly durable, easy to handle and super easy to clean. On top of that, they certainly fit in your dishwasher better than typical bowls do. If you respect the old architectural adage that "form follows function", then you have to give these plates 5 stars from a functional standpoint. They are truly just a great little plate.

(As far as the person who rated these plates as "1 Star" because they were not deep enough ??? All she had to do was to look at the pictures as they are certainly not misrepresented in any way. To me they are the perfect size and shape.)

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Guess I'm not unique using this pie plate for a dinner plate and soup bowl. One feature worth mentioning is that it's light weight. A Pyrex pie plate is too heavy.

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Corelle thin and strong, and this is no exception. These dishes are halfway between a pie plate and a bowl, between a dinnerplate and a dinner bowl. Perfect for eating on the couch since they have a high lip that catches the food before it slides off. At our house, we use these for dinner plates, they are the first ones selected when they are on the shelf. Of course, they are dishwashable like any Corelle and they last for years.

And I have baked pies in them, my grandma made an onion pie that I bake every few years in memory of her and because it is a great dish that no one ever believes until they taste it, it is a simple recipe, microwave until steamy thin sliced quartered onions. Add to each pie 1/2 can chopped black olives and a handful of reconstituted raisins (reconstitute in the olive juice). Add the onions, raisins and juice to a big deep chef's skillet. Now cook this stuff in the open skillet over medium low heat, turning frequently, you want to stop when the onions are degassed but while they are still all transparent, they should not be a bit brown. You then want to add something to make the filling just a little solid, take up the juice and any juice released by the onions during baking and a cup of corn flake crumbs is one possibility, wondra flour is another, cornstarch is another, tapioca starch is probably a better choice if you can handle it. My grandma used what she had with cornflake crumbs being the her most frequent choice. The choice will flavor the pie, I have even used low carb special K. Grandma claimed you could thin slice the onions and soak them in water overnight to skip the cooking, because the point is to let the gas out of the onions.

So the end result should be 80%-90% onions, 10%-20% olives and raisins. You can add mushrooms to the pie if you like them. Or even anchovies, anything you want. Chopped sliced ham, for example. Tend to savory ingredents, the only sweetness will be from the onions and raisins.

Now bake until the crust is browned. The only thing you are cooking is the crust. Allow to cool before serving. This is a main course, or a side dish. My grandma called it a calzone. We know calzone as folded pizza with tomato sauce. No tomatos in grandma's calzone.

I made a couple of these pies in these pie plates, with Pillsbury prepared crusts, and they came out great. The crust edge gets brown, you might want to invest in silicone pie shields like Mrs. Anderson's Baking Silicone Pie Crust Shields, 9-Inch but I've never used them. I just eat the browned crust.

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This is a perfect must-have dish for anyone who loves to bake. i use it for rolls, pies, chicken pot pies, rice casseroles, etc. looks very nice o the table, and cleans up beautiful.

i always buy corelle because it is durable, can withstand high temperatures, and is lightweight.

luv luv luv this product. you will not be disappointed!

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I already had two of these and purchased three more, two for a gift. They're ideal for leftovers and standard microwave covers fit them perfectly. Love them for warming up leftovers, because the depth of the dish avoids spillage. They're also perfect for anything with juice or sauce (spaghetti & meatballs, meatload w/gravy, beef stew, etc.)