Full disclosure. This post is a tease. Full of helpful information, but also a tease.
“A tease for what,” you ask?
Oh, just the most fun summer challenge ever! I bet you can guess, but even if you can’t, I won’t make you wait long. The big news drops Wednesday.
For now, let’s talk about a few of my favorite pie baking supplies!
One of the things I love most about pie is that pie really does not require much equipment. That being said, here are the basics you will want to have in your equipment arsenal before you dive in and begin baking.
Honestly, I love them all. Glass. Metal. Ceramic. Even disposable foil versions come in handy when sharing pie with friends! But, if you are a beginner, buy a glass pie plate for your first go. One of the biggest mistakes we make in pie baking is under baking. We become so worried about burning the pie that we take it out before the bottom crust has sufficiently browned, and we are left with soggy bottom slices. When you use a glass pie dish, you can see the bottom of the crust. Problem solved!
A tart is just a fancy pie. Same idea. Different delivery method. Tart pans come in round, square, or even rectangular shapes, and they have a removable base. This allows for flawless presentation (i.e., fancy pie). Tart pans really are a simple way to elevate an otherwise boring execution. I am particularly partial to the mini 4-inch versions. Tiny tarts are too cute for words!
If you’re making pie dough, then you’re going to need a rolling pin. And, side note, if you’re not making pie dough, no judgement, and more power to you! My favorite rolling pin is the wooden tapered version, often referred to as a French rolling pin. Oui oui! This style of rolling pin allows you to vary the pressure you put on the end of the pin versus the middle, which can allow you to shape the dough however you like.
Blind baking a pie crust refers to baking the pie crust before you add the filling. This is not required in most pie recipes, but when called for, pie weights keep the bottom of the crust from puffing up. In a pinch you can use beans, rice, or even sugar. But I like having a set of pie weights on hand instead of using dry ingredients.
For lattice pies, like Cherry Pie, or double-crust pies, like Apple Pie, a brush of egg wash and a sprinkle of sugar make the top crust brown beautifully. I mostly use the traditional wooden pastry brushes, but have also enjoyed using the silicone version for easy cleaning.
PASTRY ROTARY CUTTER.
This is not a must-have, but if you bake a lot of pies, a fluted pastry cutter can add a nice detail to the edges of your latices.
Sometimes, the best tool for slicing and serving pie is a standard butter knife. The first slice is always the trickiest to get out of the pan. Once you do, an angled pie server can come in handy for serving (but not slicing) individual portions of pie.
I hope these tools and link help hone your baking equipment collection!