Crust Terminology

Blind bake: Baking the pie crust without any filling. This  done for pies that may not need to bake very long or do not need to be baked at all.

Cut in: When a recipe says to cut in butter or shortening, it means to use a pastry blender or two butter knives to work the fat into the flour mixture.  This method is what makes pie dough (and biscuit dough) so flaky—as the fat melts in the oven, it leaves behind pockets of air, which is what makes the dough flaky.

Dock: Poke holes in a crust with a fork before you blind bake it. This prevents the crust from creating bubbles, because the can escape through the fork pricks.

Deep dish: Seems kind of simple, but this type of pie pan will be deeper and have more room for filling than a standard pie pan. Unfortunately, most people use deep dish pans and most recipes use regular depth pie pans.

Double crust: There is a crust on the bottom of the pie and also a crust covering the filling of the pie. Most fruit pies are double crust.

Egg wash: An egg beaten with 1-2 tablespoons water or milk is known as an egg wash. When brushed on top of the pie crust, it will give a nice shiny, golden brown finish.

Fluted crust: There are so many ways to make a decorative pie crust, but one of the most classic is to pinch the dough between two of your fingers and thumb. Using a pan with a wavy side, like the Decorative Pie Crust Pan is another way to easily add some flair to a pie. If you’d like to make smaller pies, get the same wavy pie shape with this Copper Wave Mini Pie Pan.

Pie pan: Many recipes will call for a standard 9-inch pie pan, like the Wilton Vintage Pie Pan.

Silicone: Silicone isn’t always used for baking pie, but colorful Mini Silicone Tart Molds are perfect for individual desserts and the colored silicone makes it presentation-ready with pretty fall colors. Try the Cranberry Pear Mini Tarts for a tasty fall dessert!

Single crust:

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