I’ve Been Baking for Over a Decade, and I’d Never Dare to Make a Pie Without These 6 Tools

Homemade pies are deceivingly difficult. The crust is equally important as the filling, and there are so many ways things can go wrong before you get to the finished product. And, let’s be honest — no one wants to spend all of that time making the dough, rolling the dough, making the filling, and baking the pie just for it to look a little worse for wear. 

I am constantly trying to improve my pie-making skills. After going to culinary school, working in kitchens, and baking at home for over a decade, I’ve realized a select group of tools are key for making a pie just as beautiful as it is tasty. Nearly all of them aren’t specific to pie-making, so you can use them for many other projects. So stop accepting those soggy crusts, burnt spots, or shaggy lattice tops and shop all my essential pie-making picks below, starting at only $1. 

Essential Pie-Making Tools 

Emile Henry 9-Inch Pie Dish

Aside from a calibrated oven and a solid recipe, your pie dish is next in line for evenly-baked, properly browned results. I’ve tried all the options, including disposable tins, glass dishes, and other ceramic dishes, but none beat how well-rounded this Emile Henry option is. It consistently bakes the crust evenly and browns it at just the right rate, so it’s never under- or over-cooked. That’s all thanks to its ceramic interior. The coated exterior makes it easy to slide slices right out of the pan, plus it’s chip-, scratch-, and odor-resistant. It’s also broiler-safe, which is great if you need extra browning on the pie’s surface. Not only does it perform exceptionally well, but the chic, classic design with the ruffled edges makes for a display-worthy product, and its deeper interior makes for truly impressive pie slices. 

Westcott Acrylic Clear Ruler

This ruler is less than $1, but it’s one of the most important pieces on this list for making crust. Firstly, you need to make sure you’ve rolled your crust out large enough so that when you pop it into the pan, you have just the right amount of overhang. If you drop it in the pan too early and it’s too small, you’ll likely get some cracking that can sometimes be tough to overcome. Secondly, you need the ruler to create a lattice design. Don’t wing it — use math to correctly measure out each strip so they’re even, and use the ruler to cut straight lines. This ruler makes both of those tasks easy. It’s clear, so I can see exactly where to mark. With 12 inches and a whole lot of measurements in between, I know I can get as exact as I need to. The acrylic material makes it a cinch to clean when I am done. 

Hotec 2-Piece Silicone Pastry Brush Set

You need to finish your pies with some type of egg wash, cream or milk wash, or glaze to get shiny, golden results. Standard pie crust will brown, but not in the extra-impressive way bakery pies glimmer on your table. The wash also helps coarse sugar stick, another finishing touch that makes any pie look much more picture-worthy. While I love bristle brushes, I find flaws in their use over time. They’re hard to keep clean, and bristles come off easy, which is less than ideal when I am serving pies to anyone aside from myself. I use silicone brushes now to avoid those things from happening. This Hotec set is very similar to the ones I currently own. Two different sizes come in the set. The smaller one is great for detailed pie tops, like lattice ones, while the bigger one covers larger surface areas quickly. The thin silicone bristles will pick up the wash easily, too. At just $8, it’s a no-brainer purchase. 

Earlywood French Rolling Pin

If you want to take pie-making more seriously, you need a rolling pin. A classic rolling pin with two handles is a good choice, though I prefer this Earlywood French-style dowel rolling pin. The hallmark of this style is its thin, long, and tapered shape. For me, holding this is easier than a rolling pin with handles. When you roll out the dough, you don’t want to use your wrists to apply pressure, as it often leads to uneven weight distribution, and you’ll likely tire faster. Instead, use your entire upper body to apply even pressure as you roll — it’s faster and more effective. It’s very easy to do with this rolling pin, and because there are no distinct handles, you can adjust your grip and pressure anywhere you need to. The quality of this pin can’t be beat, either. It’s durable and is the perfect width and length for rolling crust out. I find that its weight is quite evenly dispersed, which helps me roll out even crusts, too. Try this tool if you struggle with this part of the pie-making process. It really is a game-changer. 

OXO Good Grips Stainless Steel Bench Scraper

In the same breath, a bench scraper is another essential tool for rolling out your pie crust. When you roll out a block of dough, you might find cracking at the edges. This is due to one of two reasons: Either your dough is too cold or too dry. It’s not the end of the world if this happens, especially if it’s because your crust is cold since you want it to be chilled to preserve the butter pieces. A bench knife will help keep your edges a little more controlled when this happens. Use the flat surface to push into the sides of your dough as you go, helping patch any gaps. A bench scraper is also great for dividing dough and scraping caked-on dough off your countertop before you wipe it down. I love my OXO one because of its large surface area, comfortable handle, and built-in measurements, which come in handy in a pinch. 

Escali Primo Digital Food Scale Multi-Functional Kitchen Scale

I could write an entire dissertation on why kitchen scales need to be in every baker’s kitchen. They’re crucial to everything, and pie-making is no exception. No matter how simple, the perfect pie filling or crust will always be improved with accurate measurements. Two different interpretations or measurements of a tablespoon of flour can drastically change the consistency of your filling. The same can be said about any other ingredient in your recipes. A scale alleviates any doubt or error. I love my Escali scale, as it’s lasted me for a decade and continues to measure grams, pounds, and ounces accurately. I love its tiered design, too, since it slightly elevates the vessel you’re measuring, allowing you to read the number more easily. It’s the best $25 investment I have made for my kitchen.