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

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.

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 round plate with a cover that serves as a storage container to hold fresh cakes. Covered cake plates, which are different from covered cake pans, typically have a thin round plate that can be used as a serving plate for the cake.

A serving utensil that consists of a large round flat plate positioned on top of a pedestal with a base in order to elevate and display the food being served above the surrounding elements.

Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.

Made from various paper-based materials, paper plates are manufactured to be used for casual dinners, picnics, and any events where the plate is to be discarded.

The type of spatula that is designed to be easily inserted beneath foods, so the food item can be lifted and placed on a plate to be served.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.