1. PASTRY Wheel
Cut a pretty lattice with a pastry wheel. Ever wonder how people get that pretty ruffled edge on a lattice-topped pie? The fluted edge of the pastry wheel makes it easy to get this special effect.
2. pie crust impression mat
Sculpt your way to a fancy fluted edge with the Pie Crust Impression Mat! The edge of your pie will be Instagram ready when you use this impression mat. While there are many routes to a pretty crust, this mat is a super easy way to get a really cool effect. (Seriously, if you’ve ever played with Play-Doh, you can handle this mat).
3. PASTRY BRUSH
For a pretty shine, brush on egg wash to get that shiny golden brown goodness! It’s a simple step, but it makes all the difference for your finished pie.
4. DOUGH SCRAPER
Banish messy countertops with the dough scraper! This is truly the pro baker’s secret weapon. Scrape up any scraps from your counter top after rolling out dough, use it to help handle the dough (hot hands are the enemy of flaky pie and biscuit dough), or scrape batter out of mixing bowls. It’s a simple tool, but hugely handy!
5. PIE SERVER
Serve up your masterPIEce with a pie server. The server is nice and sturdy, helping you transport your pie from pan to plate!
6. PIE CRUST SHIELD
Pie crust getting a little too brown? Pop on a Pie Crust Shield to slow down the browning while the rest of the pie finishes baking. Depending on your recipe (or oven!), your pie may need a little more time to bake through. A pie crust shield helps even out the timing so you don’t end up with brunt edges.
7. PASTRY BLENDER
Ever read “cut in butter with a pastry blender or two forks” in a recipe? Two forks no more! Use a pastry blender to blend your butter or shortening into the flour. The handle of the pastry blender gives you more leverage than a fork, and the metal wires are sturdy and perfectly spaced for blending.
8. roll ‘n cut mat
Roll your dough into a perfect circle using the Fondant Roll ‘n Cut Mat as a guide. For a standard 9-inch pie pan, you’ll want to roll your dough out to approximately 12 inches in diameter for the bottom crust. When rolling out pie dough, it’s easiest to keep your dough round by rolling out from the center of the dough and rotating the dough often.
9. Silicone spatula
10. PIE WEIGHT & TRIVET
After the pie comes out of the oven, let it cool on this adorable silicone trivet. Bonus: it works as a weight for the pie dough if you need to blind bake your pie.