Having good (not expensive) equipment is a key ingredient for pie success. The other part is knowing what each thing does and how it works because knowledge is Pie Power!Glass Pie Dish: Best for crisp, brown crustsMetal Pie Tin: conducts heat best, so bake at 25 degrees lower temperature than recipe recommendsPorcelain Pie Dish: for fruit pies without bottom crusts. Since porcelain conducts heat less effectively than metal or glass, it prevents fillings from scorching.Tart Oan/Tart Ring: removable bottom for unmolding, fluted sides give the crust sturdy and attractive edges.Cooling rack: allows air to circulate under a baked pie while it cools so the bottom crust stays crispKitchen scissors: to trim the dough around the edges of a pie panDowel Rolling Pin: gives you the best control in rolling out doughFluted Pastry Wheel: for cutting lattice dough stripsWire Whisk: essential for blending custard filling and beating egg whitesDough Scraper: for lifting pie dough and cleaning work surfacesPastry Blender: for cutting butter or shortening into flour for making pastry dough by handBaking Sheet/Half Sheet: provides a flat surface to protect ovens from spillovers