whisk-200x150.jpgHaving good and serviceable, not necessarily expensive, equipment is half the battle in pie success. The other half is knowing how how each piece of equipment works. Knowledge is Pie Power!

  1. Metal Pie Tin: conducts heat the best so if you’re using a metal tin, bake at 25℉ lower than the recipe recommends
  2. Porcelain Pie Dish: is for fruit pies without bottom crusts. Since porcelain conducts heat less effectively than metal or glass, it prevents fillings from scorching
  3. Tart Pan/Tart Ring: has a removable bottom for unmolding. Its fluted sides make the crust sturdy
  4. Cooling rack: allows air to circulate under a baked pie so the bottom crust stays crisp
  5. Kitchen scissors: to trim the dough around the edges of a pie pan. In general, an invaluable piece of equipment.
  6. Dowel Rolling Pin: gives you the best control in rolling out dough
  7. Fluted Pastry Wheel: for cutting pretty lattice dough strips
  8. Wire Whisk: essential for blending custard filling and beating egg whites
  9. Dough Scraper: for lifting pie dough and cleaning work surfaces
  10. Pastry Blender: for cutting butter or shortening into flour for pastry dough by hand
  11. Baking Sheet/Half Sheet: a flat surface to put under a pie dish in the oven to protect it from spillovers