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PIE-BAKING EQUIPMENT

When baking a pie, especially a pie crust, it is best to do as much by hand as you can.  Yes, you can use pastry blenders, food processors, timers, and thermometers, but nothing works as well as your own senses.  That said, you will need some basic equipment:

Vessels: 

Pie pans.  A standard pie pan is 9" diameter (measured from inside rim to inside rim), 1 1/4 inches deep, and has a 4 liquid cups capacity.  However, size varies by manufacturer, regardless of what the label says.  For accuracy, measure the pan yourself.  Pyrex is the best choice for baking pies.  Glass or ceramic pie pans conduct heat evenly, which allows the bottom crust of the pie to bake thoroughly. The added benefit of Pyrex pie pans is that you can see when the bottom crust of your pie is browned. Thin, aluminum pie pans are a poor choice because they cook unevenly.  If you must use these, stack 2 of them together.  (If you want to make a pie, flimsy aluminum will do, but if you want to Go Pie!, use Pyrex.)

When baking acidic fruit pies such as cherry or apple it is best to use ceramic or glass pie pans to avoid the pies turning gray from a reaction with the metal.

Mixing bowls.  You'll probably need several mixing bowls and different sizes for mixing the crust dough, filling, toppings, etc.  A stainless steel or aluminum bowl works best for both mixing and cleaning.  Don't use copper materials if your pie contains any acids, such as lemons or other citrus.  They can cause a reaction and discolor your ingredients.  Also, it is easier to thoroughly mix ingredients if the bowl has a rounded bottom instead of a flat one.  KitchenAid makes bowls with rubberized bottoms, great for keeping them still when you need to work with both hands.

Pastry Blender/Food Processor: 

When making a pie crust, it is best to mix the flour and butter with your fingers, or a fork, but if you prefer not to, or can't, a pastry blender will get the job done.  A pastry blender is a hand-held tool made with horseshoe-shaped wires held between 2 handles - work the wires through the dough to mix it.  A food processor can perform the same function, but it overworks the flour.  Good Grips or OXO make excellent products that are also comfortable to hold. 

An electric mixer is an absolute must for whipping up creams and meringues.  Of course, you can do it by hand with a whisk (or an old-fashioned rotary mixer), but that's time-consuming and exhausting.

Whisks/Beaters: 

Whisks are essential for mixing dry ingredients thoroughly and for blending smooth creams and custards.  Metal balloon whisks are great all-around whisks.  If the application is labor-intensive, such as whipping egg whites for a meringue, an electric beater is a better choice.  They are inexpensive, easy to clean, and take up very little space.

Rolling Pin: 

You don't need an elaborate rolling pin.  Traditional wooden pins work well, but non-stick rolling pins are great for pie crusts because you won't need to add a lot of extra flour to roll out the dough.  The length of the rolling pin should be at least 10 inches (not including the handles).  If you opt for a longer rolling pin, make sure you have a large enough workspace to maneuver.  If you feel like spending a little extra money, rolling pin rings are useful.  Just slip them on to the ends of your rolling pin for an even crust of the specified thickness.  Alternatively, you can also buy 1/8” dowels (from any hardware store) and roll the pin over it.

Rolling Surface

You can roll out our pie crust on almost any surface, so long as it is smooth, flat, clean, and cool.  Cutting boards work well, but if you're not using wax or parchment paper you may need additional flour to ensure the dough doesn't stick.  Marble or granite countertops work best because they are cold.

Cutting Utensils:

Sharp knives should be in every kitchen. A good knife is used to cut stick butter, lard sticks, or other ingredients (e.g. fruit, nuts, hard chocolate).  If you don’t have a pastry cutter, you’ll need a knife sharp enough to easily cut the pie crust without stretching, pulling, or tearing it. 

If even pie slicing is important to you, you may want a pie cutter. 

Also, for easier lattice tops, they make a special tool for that, too.

To fancy up your pies, try a crimped pastry cutter.  Also, cookie cutters will allow you to make seasonal or themed top crusts. These are available in sets at your local grocery or department store.  After rolling out your top crust, cut shapes with the cookie cutter and use the shapes as a patchwork or design on top of your pie.  Or, place your top crust as usual, then roll out the excess dough you’ve trimmed off, cut with the cookie cutters, and place on top of the top crust. 

Miscellaneous Items:

Measuring cups and measuring spoons are absolutely essential. These are available in myriad different shapes and colors. Pick whatever set appeals to you.  There are pros and cons to metal or plastic, sets that are linked together or loose, so go with whatever you feel comfortable with.

When using flour, you’ll need a sifter.  Flour is clumpy and full of impurities - sifting helps to clean the flour of impurities, and aerates it for accurate measurement and uniform integration of ingredients (particularly liquids).

If using an egg wash, you'll need a pastry brush.  A brush with silicone bristles is easiest to clean, but can be a bit too hard for a delicate crust.  Nylon bristles are durable, but don't hold much liquid, can be a bit harsh on a delicate crust, and can melt if they get too hot.  Boar bristles work ell, but should be washed by hand.

You'll also need wax paper or parchment paper for wrapping the dough ball (and for rolling out the crust, if you so choose); saran wrap (again, for wrapping the dough ball); a cookie sheet or foil (for laying under your pie as its baking to catch any drippings); and pie weights (if you're blind baking).

One piece of equipment that is completely non-essential but absolutely adorable is a "pie chicken", or "pie bird".  A pie bird is a small ceramic bird that you place in the middle of your pie when you bake it to help the steam vent.  To use, simply place in the middle of your pie, then place the top crust, allowing the bird's head to poke through.
   

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