Glass lets you watch the bottom crust brown but heats slower, metal browns faster and more evenly but hides the crust from view. Pick based on which failure mode worries you more: soggy bottoms or over-browned edges.
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Pyrex
The default glass pie plate, lets you check bottom-crust doneness through the glass and goes straight to the table. Glass browns the crust slower than metal.
USA Pan
Aluminized steel with Americoat nonstick, browns the crust better than glass and releases cleanly. You lose the ability to see the bottom crust while it bakes.
Emile Henry
Ceramic, oven-to-table presentation that heats evenly and holds warmth once out of the oven. Priced well above what the baking performance alone justifies.
Fox Run
Bare aluminum with no nonstick coating, cheap and conducts heat well for browning. It needs greasing and isn't a great long-term dishwasher candidate.
Nordic Ware
A similar bare-aluminum value pick from a more established bakeware name, generally a sturdier gauge of metal than many budget pie pans.