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

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

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 type of vegetable considered to be a pumpkin and squash heirloom variety that is often used as a decorative squash rather than an eating squash.

Similar in appearance to a pumpkin, this variety of squash is a Kabocha winter squash that has a bright reddish-orange skin.

Small in size, this variety of winter squash is grown to make homemade pumpkin pies and a variety of foods containing the flesh of this squash.

A round pumpkin-shaped squash that is found in a variety of sizes ranging from a few inches in diameter, similar to a small canteloupe up to two feet.

A winter squash with a thick bumpy skin that may range in color from grayish-blue (Baby-blue and blue hubbard) to green (Green hubbard) to bright orange (Golden hubbard).

A winter squash that has a long, pear-shape covered with a smooth tan skin that surrounds a golden-orange, somewhat fiberous flesh.

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 winter squash, typically weighing 5 to 7 pounds, that is round in shape and grows with a very distinctive protruding ring around the flower end opposite the stem end.

Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie.

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

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 member of the pumpkin family, this vegetable is a thick-skinned pumpkin-shaped squash that ranges in diameter from 8 to 12 inches with an average weight of 3 to 4 pounds.

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.

A Greek dish that may be referred to as a spinach pie, which is very similar to a quiche however, with more spinach and fewer eggs.

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.