Maverick2272: I think that it makes more sense to just let the pie crust come to room temperature.
I think that the kind of pan you use depends heavily on what it is you're baking. I know that shiny metal pans reflect the heat thus producing a lighter more golden brown. So I don't think it's true that a shiny pan will cook a pie too fast. I know that you shouldn't use shiny pans for bundts because they don't get hot enough! And an older worn metal pan doesn't always heat uniformly so I always use glass plates for most all my pies (I agree with AndyM that the bottom gets nicely browned in glass) and stone pie plates for deep dish pies.
This was fun. But now my sweet tooth is wanting a piece of pie!
I think that the kind of pan you use depends heavily on what it is you're baking. I know that shiny metal pans reflect the heat thus producing a lighter more golden brown. So I don't think it's true that a shiny pan will cook a pie too fast. I know that you shouldn't use shiny pans for bundts because they don't get hot enough! And an older worn metal pan doesn't always heat uniformly so I always use glass plates for most all my pies (I agree with AndyM that the bottom gets nicely browned in glass) and stone pie plates for deep dish pies.
This was fun. But now my sweet tooth is wanting a piece of pie!