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Pie Dishes & Tart Pans
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Pie Dishes & Tart Pans

Looking for pie dishes and tart pans for commercial bakeries, cafes, or home baking? Chef’s Hat supplies a comprehensive range of pie dishes, tart tins, pie pans, and tartlet pans built for consistent results, perfect for patisseries, restaurants, and home bakers who demand reliable bakeware for pastry and pie production.

Our pie dishes and tart pans are available in a variety of materials, sizes, and configurations - from deep pie baking dishes and pie trays suited to savoury and sweet pies, to fluted tart tins and removable-base tart pans for elegant pastry presentation. Whether you need a heavy-duty pie dish that handles daily oven use, loose-bottom tart pans for clean unmoulding, small tartlet pans for individual portions, or a tart baking tray for high-volume production, we stock professional-grade bakeware in the formats commercial kitchens and serious home bakers rely on.

With a wide selection of pie and tart bakeware from trusted manufacturers, Chef’s Hat is a dependable source for Australian bakeries, cafes, catering operations, and home cooks. Browse our range online with delivery available throughout Australia, or contact our team for advice on the right bakeware for your production needs.

FREQUENTLY ASKED QUESTIONS

What types of pie dishes and tart pans do you offer?

Chef’s Hat stocks a wide selection of pie and tart bakeware including deep pie dishes, shallow pie pans, individual pie tins, full-size tart pans with removable bases, fluted tart tins, mini tartlet pans, and multi-cavity tart baking trays. We carry bakeware in aluminium, tinned steel, non-stick coated, and ceramic materials in a range of diameters and depths to suit different pie styles and production volumes. Whether you’re baking savoury meat pies, fruit pies, quiches, or elegant French-style tarts, we have the bakeware to match.

What’s the difference between a pie dish and a tart pan?

Pie dishes are typically deeper with straight or slightly sloped sides and are used for filled pies - both sweet and savoury - where a generous filling depth is needed. Tart pans are shallower with straight, often fluted sides, and many feature a removable base to allow clean unmoulding of delicate pastry shells. Tart tins are well suited to open-faced tarts, quiches, and pastry cases where presentation matters.

What size pie dish or tart pan should I choose?

Size selection depends on your serving format and production needs. Individual pie tins (around 10–12 cm) suit single-serve portions common in cafes and catering. Standard pie dishes and tart pans (20–28 cm) are the most versatile sizes for general baking, covering both home use and restaurant plated desserts.