Pie dish

Pegeen's right about Bennington pottery lasting forever. I have a mug I was given as I went off to college, and that's a long, long time ago.

I loved this pie dish...i liked the color..thanks Pegeen..and its multipurpose....also..thanks..

This is a wonderful ceramic pie dish, also microwave and dishwasher safe:
http://www.benningtonpotters.com/product/35/bakeware
It's not inexpensive but will last forever and has many other uses: for various desserts, as a casserole dish, serving dish, fruit bowl, etc. Made in Vermont.

Exposed edges can be covered with a strip of aluminum foil. It's a pretty common suggestion in pie recipes. Another variable is the crust recipe -- maybe this one isn't your best choice.

One thing that I do preheat the oven, I have not made pie recently,,. I have made lot of pies to be honest...and by burnt I meant browns a little quicker than the top...and honestly, it is not a pie dish that i use it is actually a cake pan ..so i think so i should get a pie dish of glass...thanks a ton for suggestions...

I am attaching a pic , actually I made small pie as we are just two of us who were going to have it..the borders in the pic look extra extra brown...alright when I saw the bottom it wasn't this bad like the borders but it was certainly browner than the top crust..although it tasted very well..

While I can only guess as to why you're having problems (not heating your oven thoroughly before baking? -- it takes a lot longer than most people think), I can tell you the best baking vessels for the purpose: Pyrex, ceramic and non-stick black steel. Each has its advantages. Pyrex allows you to see what's happening to the bottom crust. Emile Henry ceramic plates make the most elegant presentation with their fluted tops and the finish is virtually non-stick. Rose Levy Beranbaum's workhorse is Wilton's heavy steel 9-inch Excelle plate. They scratch though so I prefer the other two. Avoid shiny metal; it reflects heat. Pick up a Pyrex dish; they're inexpensive, versatile and a good learning tool.

Oven thermometer would be a good idea. Glass is good. Nonstick will cook faster. Metal can be a little tempermental. I recommend going with a thick metal. But glass is the best for pies. Cook's Illustrated agrees. Just saying.

Glass is generally said to be best for pie pastry, because it doesn't reflect heat like metal does. I have made many many pies using both metal and glass plates, and never had the bottom crust burn. Usually if I have an issue it's that the bottom crust isn't cooked enough. The only way I can imagine getting a burned bottom crust is if the oven is still pre-heating when the pie goes in.