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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.

A mixture of various ingredients (generally eggs mixed and beaten with water or milk) that are combined to be brushed on the surface of breads and rolls before baking in order to give the crust an added brownness, crispness and/or sheen after the item is baked.

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.

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

A kitchen tool that is used to close and secure the sides of various foods that will have filling on the inside and dough on the outside.

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

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

The dough that serves as a base for the pizza that is prepared, formed into a circular, square or rectangular shape, baked and then topped with pizza ingredients.

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.

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.

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

cobbler, fruit dessert, apple cobber, peach cobbler, blueberry,,

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.

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 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.

A device, also referred to as a pastry cutter, that is used to cut butter or other solid fat when it is to be blended into flour for making pastry dough, generally pie crusts.