In addition to the different fillings, some may be deep dish while others are more shallow. Therefore, some bakers may end up with the fluted edge of the pie crust being overly browned because of ...

a 9 1/2-in/24-cm standard pie dish, or a 10-in/25-cm fluted tart pan/flat tin with removable bottom. Fit the dough into the corners of the pan and, if using a pie dish, trim and crimp the edges ...