As a general rule, glass distributes heat better, cooks faster, and gives a slightly crispier crust than light aluminum. French bakers used to prefer medium weight carbon steel for pie-like pastries. Sometimes black steel, sometimes tinned white steel. (I've had my mix o'pans for a long time, and don't keep up with the current Euro fashions.)
Speicalty pie, retail bakeries often use aluminum pans weighted somewhere between disposable and keepers. They're inexpensive enough to throw away, good enough for a decent crust, and expensive enough to charge the customer a deposit and hope she brings it back.
If you can find inexpensive, relatively heavy steel or aluminum and charge a deposit -- well, there you go.
If you can't ... and it ain't easy, add 3-5 minutes to a pre-baked crust, and 7-10 for a raw crust.
Does this help?