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Disposable Foil Pie Tins, Plates & Dishes — Standard, Deep-Dish & Mini — Wholesale & OEM
SEPACK manufactures disposable aluminum foil pie pans — the foil pie tins, plates and dishes that bake, present and sell a pie in one pan. The aluminum browns the crust evenly and releases clean, in standard, deep-dish and mini sizes from a single-serve tart to a 10-inch family pie. Plain or with dome lids for retail and transport. Wholesale and private-label, for bakeries, foodservice and retail pie lines.
| Size | Diameter | Depth | Best For | Lid |
|---|---|---|---|---|
| Mini / pot pie | ~5 in | Standard / deep | Single-serve pies, tarts, pot pies | Dome / Foil |
| Small | ~6 – 7 in | Standard | Personal pies, quiches | Dome / Foil |
| Standard | ~8 – 9 in | Standard | Family fruit & cream pies | Dome / Foil |
| Deep dish | ~9 in | Deep | Quiche, pot pie, deep fillings | Dome / Foil |
| Large | ~10 in | Standard / deep | Large family & bakery pies | Dome / Foil |
The 9-inch pan is the standard for a family pie. Gauge, size, depth and lid are set per order; heavy-duty gauge is available for deep-dish and bakery use. For the matched dome and foil lids, see containers with lids.
A foil pie pan is bakeware and packaging in one. It bakes the pie, holds it for display, and sells in the same pan the customer carries home — then recycles instead of going back to a sink. For a bakery or retailer, the spec that matters is whether it bakes a good crust and fits the pie. This guide covers gauge and heat, sizing, and the lids that make a pie a retail product.
The enemy of a good pie is a soggy bottom, and the fix is even heat to the base. Aluminum conducts heat quickly and evenly across the bottom and up the sloped wall, so the crust sets and browns underneath rather than steaming pale. A heavier gauge holds heat steadily for longer bakes and deep-dish fillings. Foil also releases without greasing, so the slice lifts whole — between even browning and clean release, the foil pan does the two things a pie crust needs most.
Pie pans are sized by diameter and depth. The 9-inch standard pan is the default for a family fruit or cream pie and the size most recipes assume. Smaller 6 to 7-inch pans suit personal pies and quiches. Deep-dish pans, usually around 9 inches, add height for tall fruit fillings, custards and quiche. For a retail line, carrying standard, deep-dish and a mini covers most of what a bakery sells.
The single-serve end of the range is its own segment. Mini pie and pot-pie pans turn out individual fruit pies, tarts and savory pot pies for grab-and-go, meal kits and foodservice. They bake and sell as a portion, which suits cafes, delis and frozen-meal lines. Pot-pie pans in particular pair with a foil or board lid for a sealed, frozen, single-serve product.
A lid turns a baked pie into a finished product. A clear dome lid shows the pie on a retail shelf and protects the crust and any topping from being crushed in a bag or display case. A foil lid covers the pie for transport and for freezing an unbaked or baked pie. The matched dome and foil lids sit on the containers with lids page, sized to the pie pans.
Foil pie pans handle the full cold chain. An unbaked pie can be assembled in the pan, frozen at around minus forty, and baked straight from frozen, because the same aluminum that takes oven heat also takes freezer cold. That lets a bakery or frozen-food brand prep ahead, freeze in the pan, and bake or ship as needed — one pan from assembly to freezer to oven to shelf, with no transfer.
Pie pans are single-material aluminum and fully recyclable, and recycling aluminum uses a small share of the energy of primary production. Sourced alongside dome lids and the rest of a foil packaging program, a bakery’s pie line ships on one spec and one consolidated container, food-grade and compliant for North American, European and export markets.
