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The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.

A pie made with both a bottom and a top crust. The first crust used for the Double Crust Pie is the bottom crust which is rolled out and placed in the pie plate.

Ceramic vents formed in the shape of different types of birds that are used to assist with pie baking.

A Single Crust Pie is a dessert that does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling.

A cooking utensil that is used to protect the top fluted edge of the pie crust as it is baking. Typically made from aluminum, pie crust shields may be a solid one-piece round ring that is placed over the entire pie crust or individual crescent-shaped pieces that are placed individually on sections of the crust.

A food dish that has a crust as the base, which holds fillings such as fruit, pudding, ice cream, meat, and vegetables.

A round baking dish with shallow slanted sides that are 1 to 1 1/2 inches deep. The pie plate is available in several sizes.

Any of a variety of cooking weights that can be used to keep a pie, tart, or pastry crust from bubbling up, curling and shrinking when blind baking the crust.

Much like the filling in a traditional Pot Pie, this soup provides all of the ingredients except the crust, making it taste much like the original Pot Pie.

A type of crust commonly used for pies and prepared with a mixture of finely crushed graham crackers, sugar, and butter.

A baked dish that consists of a bottom and top pastry crust with pieces of meat or poultry, vegetables, and a creamy sauce contained between the crusts.

A sharp-edged blade with saw-like notches or teeth formed into one side of the blade surface that enable it to slice cleanly through foods without damaging delicate or soft textures, such as bread or pie crusts.