I bought some Chicago Metallic perforated pans and they were awful, I was expecting them to produce a nicely baked crust, but just the opposite happened, even with a long 1 hour bake with pecan pie, they were still doughy on the bottom. I threw them away. The holes will allow the fat to drip out the bottom making a smoky mess in the bottom of the oven.
Go for glass, ceramic, or glazed stoneware, these will give you the best performance in my experience. The glass will allow you to check the bottom. I would stay away from non-stick, since pie is cut IN the pan, the first use will likely end up damaging the pan.