9 Inch Aluminum Pie Pan Disposable

Specifications

Model	Top Out (mm)	Top In (mm)	Bottom Out (mm)	Height (mm)	Capacity (ml)
WY228-660	228	206	176	25	660

The 9 Inch Pie Pan for Bake-and-Sell Programs

Retail pie programs live or die on two things: a crust that browns properly in a disposable pan, and a workflow that never touches the pie after it leaves the oven. Item # WY228-660 handles both. It is the standard 9 inch format in wrinkle-wall aluminum, deep enough at 25mm for generous fruit and custard fillings, and presentable enough to go straight from the oven rack to the display case or the market stall.

Crust Performance in Aluminum

Pie crusts brown from conducted heat, and aluminum conducts roughly four times better than steel and far better than ceramic or glass. In practice that means the bottom crust of an apple or berry pie crisps through in a standard deck or convection oven without a preheated stone, and the tapered wall browns the edge crust evenly. For production bakeries, that consistency removes the most common complaint against disposable pie pans: pale, soggy bottoms.

A Profile Matched to Real Pie Recipes

The 206mm top-in diameter with a 176mm base and 25mm wall gives 660ml of working volume—the fill level of a standard 9 inch fruit or custard pie recipe, with headroom for the filling to bubble without overflowing. Quiche and savory tart producers use the same format, since the shallow wall lets egg fillings set evenly and slices release cleanly at the tapered edge.

Rim Strength for Crimped Crusts and Covers

The rolled rim around the top edge does double duty. During production it gives the pie maker a firm edge to crimp the crust against, and after baking it seats cling film, dome covers, and board lids for display and transport. The wrinkle-wall body stays round under a full filling, so lids fit the same on every pan.

Supply for Bakery Distribution

The pie pan series runs from 56mm tartlet sizes up to 244mm family formats, so a bakery can cover its full range from one supplier with consistent crust performance across sizes. Pans ship nested in bulk cartons that load efficiently for export, and private-label packing is available for grocery and farm-stand programs.

FAQs

What pies and dishes fit the WY228-660 pan?

The 9 inch format with 660ml capacity matches standard fruit pie, custard pie, quiche, and large tart recipes. The 25mm wall gives fillings headroom to bubble without overflowing, and the tapered edge lets slices release cleanly.

Does a disposable aluminum pan brown the bottom crust properly?

Yes. Aluminum conducts heat roughly four times better than steel, so the bottom crust crisps through in a standard deck or convection oven without a preheated stone. That is the main reason production bakeries can run retail pie programs in disposable pans without the soggy-bottom complaint.

Can the pan go from oven to freezer?

Yes. The food-grade aluminum body handles oven baking and freezer storage, so unbaked or baked pies can be frozen in the pan and baked or reheated later. The pan goes from production to freezer case to the customer's oven without a transfer.

What covers or lids fit this pie pan?

The rolled rim seats cling film, clear dome covers, and crimp-on board lids. Because the wrinkle-wall body holds its shape under a full filling, covers fit consistently across every pan in a batch.

What sizes and bulk options are available?

The series runs from 56mm tartlets up to 244mm family-size pans, all in the same construction. Pans ship nested in bulk cartons optimized for container loading, and private-label packing is available for grocery, bakery, and farm-stand programs.