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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 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 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.

1. The process of pressing a decorative pattern in the top edge of a pie crust before it is baked. A pattern pressed into the piecrust edge is referred to as a fluted edge.

Made from steel, plastic or wood, this utensil is designed for use in serving individual pieces of pie, quiche, tart, or any food item that is cut into wedge-shaped slices.