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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.

quiche, quiche recipes, quiche made with eggs, vegetable quiche, quiche pie, savory pie, recipes for...

A Greek dessert prepared with phyllo pastry that is filled with a vanilla or orange flavored custard.

To squeeze a pastry bag in order to force frosting or other paste-like mixtures through the tip of the bag for the purpose of decorating or creating special shapes.

Japanese word for sweets, confections, and pastries.

A small, cylindrical or oblong-shaped pastry, that usually contains a rich and creamy custard-like, inner filling surrounded by a breaded outer layer covered with chocolate icing.

A Scottish pastry-like bread that is prepared with white flour and has a savory, buttery flavor. Aberdeen butter rowies are similar to croissants except that they contain less butter, are a bit saltier, and are shaped into rounds or ovals rather than a crescent shape.

A sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits.

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.

The process of partially baking a pastry shell with no filling. The shell is baked with weight on it to prevent it from rising.

A German word meaning "whirlpool", used to describe a type of pastry which is made up of many paper thin layers that are spread with a sweet or savory filling and then rolled before baking to a crispy golden brown.

A sweet spread that is applied to cakes, pastries, and cookies. It is also called frosting and can be prepared with a number of different ingredients.

1. A term used to describe the process of letting pastry dough set for a period of time to prevent shrinkage.

A term used to describe the "resting" period for pastry dough to prevent shrinkage. The ball of dough should be wrapped in plastic and placed in the refrigerator for at least 30 minutes before rolling out.

A flat, round cake originating in France made with flaky pastry dough, yeast dough, or unleavened dough.

A sweet spread that is applied to cakes, pastries, and cookies. It is also called icing and can be prepared with a number of different ingredients.

A process of cooking pie crusts and pastry shells before adding the fillings, sometimes referred to as "baking empty" or "cooking empty." Some pie fillings, quiche ingredients, or other similar added foods may not take as much time to cook as the crust or as the pie or a tart, so the crust is baked before the filling is added to give the crust an even consistency and a golden brown appearance.

A sweet, crumbly topping used on breads, cakes, muffins, sweetbreads, coffeecakes, and some pastry items.

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

A Greek food that is often referred to as a "meat pie" or a meat-filled sandwich. Made with a filo dough wrapping, the Kreatopita is formed into a triangular or square-shaped pastry filled with lamb or any type of meat and vegetables such as onions or mushrooms topped with cheese.