Pie tins? Which one? Noticed that the pie pictured seems to be in a metal pan, although glass is listed. Is one preferred over the other?

I personally prefer a ceramic pie plate … the more important thing is a hot baking steel, pizza stone or baking sheet already in the oven, that helps to ensure a crispy not soggy bottom crust! (But if you are going to freeze and cook from frozen I’d go metal, the ceramic could crack)