9-Inch to 10-Inch Pie Pan Conversion
A 10-inch pie pan that is 1½ inches deep holds about 1.5 times the filling of a standard 9-inch pan and needs about 25% more bottom crust. Deep-dish pans change the math even more, so compare depth as well as diameter.
- 5 min read
- Updated 2026-11-03
Printable chart
Use your browser’s Print command for this chart and your scaled ingredient list.
| Pan (top diameter × depth) | Filling capacity | Filling vs. standard 9-inch | Rolled bottom crust | Bottom crust dough vs. standard 9-inch |
|---|---|---|---|---|
| 9 × 1¼ in (standard) | 4.4 cups | 1.00 | 12½ in | 1.00 |
| 9 × 2 in (deep-dish) | 7 cups | 1.60 | 14 in | 1.25 |
| 10 × 1¼ in | 5.5 cups | 1.26 | 13½ in | 1.17 |
| 10 × 1½ in | 6.6 cups | 1.52 | 14 in | 1.25 |
| 10 × 2 in (deep-dish) | 8.8 cups | 2.02 | 15 in | 1.44 |
Capacity is brim-full volume, treating each pan as a cone section whose floor is 2 inches narrower than its top. Real pans vary and the crust takes up room, so lean on the ratio columns more than the cups. Crust uses the same rolled-circle rule as our pie crust calculator: top diameter plus twice the depth plus 1 inch.
Scale your ingredients
Paste your 9-inch pie filling into the scaler below. It starts at 1.5 for a 10×1½-inch pan; use the filling column in the chart for other pans. Scale the crust separately with the crust column or the pie crust calculator.
Measure diameter and depth
Measure across the inside of the top rim, leaving out any wide lip, then measure depth straight down from the rim to the floor. Recipes call many pans “9-inch” whether they hold 1¼ or 2 inches of filling, and that depth matters more than an extra inch of width: the 9-inch deep-dish pan in the chart holds more than either of the shallower 10-inch pans.
Scaling the filling
Multiply custard, pumpkin, nut or cream fillings by your pan’s filling ratio in the scaler above. If your 9-inch recipe uses one 15-ounce can of pumpkin, a 10×1½-inch pan needs about 1.5 times as much, roughly 22½ ounces, with the eggs, milk and spices scaled to match. Fruit pies are more forgiving because fruit mounds above the rim and cooks down; a multiplier between the area ratio (1.23 for 9 to 10 inches) and the capacity ratio usually works. Leftover custard filling can bake in a small greased dish beside the pie, where it will set much sooner.
Scaling the crust
Dough has to cover the floor, climb the walls and leave enough to crimp, so it grows with the rolled circle, not the filling. Our rule adds twice the depth plus an inch to the top diameter: a standard 9-inch pan needs a 12½-inch circle and a 10×1½-inch pan needs 14 inches, about 25% more dough by area. A top crust only needs the pan width plus an inch, so scale the top of a double-crust 10-inch pie by about 1.21. The pie crust calculator does both for any pan.
Baking time and doneness
Keep the recipe’s oven temperature unless it gives a deep-dish version. A deeper or wider filling takes longer to cook through, so allow extra time and judge by the recipe’s cues instead of the clock: custard pies are done when the edge is set and the center wobbles only slightly, and fruit pies when thick juices bubble through the vents or lattice. For egg-based fillings such as pumpkin, the FDA says dishes containing eggs should be cooked to 160°F; an instant-read thermometer in the center confirms it. Shield the crust edge with foil if it browns before the filling is done. Going from 10 inches down to 9, divide by the same ratios and check earlier.
Holiday pie safety and planning
Pies made with eggs and milk, such as pumpkin, sweet potato and custard, belong in the refrigerator once they cool. The FDA’s egg safety guidance says not to leave egg dishes out for more than 2 hours, or 1 hour above 90°F. Cover and refrigerate any unused raw egg right away too. Planning several pies? How many pies for Thanksgiving estimates the count, and a 10-inch or deep-dish pie serves a couple more people than a 9-inch.
Frequently asked questions
How much more filling does a 10-inch pie need than a 9-inch?
About 1.25 to 1.5 times as much for a 10-inch pan 1¼ to 1½ inches deep, and about 2 times for one 2 inches deep.
Can I use a 9-inch pie recipe in a deep-dish pan?
Scale it up. A 9-inch pan 2 inches deep holds about 1.6 times the filling of a standard one and needs about 25% more bottom crust.
How big should I roll the crust for a 10-inch pie?
Add twice the depth plus 1 inch to the diameter. A 10x1½-inch pan needs about a 14-inch circle.
Does a bigger pie take longer to bake?
Usually, yes. Keep the temperature, shield the crust if needed and go by the recipe’s doneness cues.