Pie & Tart Tins
Pie and tart tins for quiches, flans and pastries - from loose-bottom fluted tart pans to classic pie dishes and mini tins. Designed for crisp pastry and reliable results.
Why Use Pie and Tart Tins?
Pie and tart tins give pastry structure, helping you achieve crisp bases and neat sides. The right tin makes baking both everyday pies and elegant tarts easier.
Loose-Bottom Tart Pans
Our USA Pan fluted tart tins feature removable bases, making it simple to lift delicate tarts and flans without damage to the pastry.
Classic Pie Tins
One-piece pie tins are durable and versatile. Their rigid design is ideal for traditional fruit pies, savoury quiches and bakes that need strong support.
Mini and Individual Dishes
Mini tins and individual pie dishes are perfect for portioned desserts or savoury snacks, adding variety and convenience to your baking.
Durable Materials
Made from aluminised or carbon steel, our tins distribute heat evenly for consistent baking. Non-stick coatings make release and cleaning easier.
FAQs
What is the difference between a pie tin and a tart tin?
Pie tins are deeper and used for filled pies, while tart tins are usually shallower with straight sides for neat, crisp pastry shells.
Do you stock loose-bottom tins?
Yes - our USA Pan fluted tart tins have removable bases for easy release. Most of our pie dishes and mini tins are fixed one-piece designs.
What size tart tin should I use?
A 20–25cm tin is standard for most quiche and tart recipes. Smaller tins are useful for individual portions or appetisers.
Are your tins non-stick?
Yes - many of our tins have a non-stick coating for easy release and cleaning. Uncoated tins can be lined with baking parchment if preferred.
Can I use tart tins for savoury baking?
Yes - tart tins are suitable for both sweet and savoury bakes, from fruit tarts to quiches and flans.