16 Gifts for Pie Bakers

A food processor is your best friend when it comes to making pie crusts of all sorts. Pulse flour, butter and water together for a classic butter pastry. You can also use it to crush crumbs for a simple graham cracker crust. And graham crackers are just the start—there are lots of ingredients you can turn into crumb pie crusts.

To prevent those dreaded soggy bottoms, you’ll want to blind bake your pie crusts. But before you pop that pie crust in the oven to crisp up, make sure you weigh it down with ceramic pie weights. These will prevent the crust from bubbling up and baking unevenly.

Make your all-butter pie crusts shine by using one of the best butters our Test Kitchen has ever tried: Kerrygold. This Irish butter is packed with rich flavor that will really take your homemade crust to the next level.

Think of this perfect pie cutter like that compass you used in geometry class—but for pastry. Just set the size and swing the arm for a perfect circle of crust for your lemon meringue pie. Here are some more essential pie making tools every home baker needs.

Want rolling pin options in your kitchen? Add a French rolling pin (also known as a tapered rolling pin) to your roster. This extra-long olivewood tool is perfect for rolling out large amounts of pie pastry, bread dough, cutout cookies and more.

For the flaky pie crust, it’s best to keep hands off! Break your butter (or shortening or lard) up while keeping it cold with a pastry blender. You can use this tool for making biscuits, too.

To finish your pie crusts off with a bit of sheen, brush on a bit of egg wash with this silicone pastry brush. When you’re finished with the final touches, this brush can be tossed right into the dishwasher—no having to carefully rinse bristles like with a traditional brush.

Serious about pies? Don’t settle for plain dishes! This pistachio porcelain pie dish from KitchenAid has a bit of retro flair. Also, the grips on the edge of the pan make it easy to take this plate out of the oven without marring your carefully constructed crust.

Add a finishing touch of texture and flavor to your pie by sprinkling vanilla bean sugar onto the crust. Once baked, you’ll get a delightful crunch and a bite that’s more than just sweet—one that tastes of Madagascar Bourbon vanilla. And if your pie recipe calls for vanilla extract, be sure to check out our Test Kitchen’s favorite brands.

For a perfect lattice-topped pie you’ll want to have a pastry wheel on hand. We like this double-wheeled option because it allows you to cut straight and wavy lines depending on the look you want. For straight lines, be sure to use a ruler and follow our Test Kitchen’s lattice pie tips.

The last thing you want while rolling out your pie crust is for the pastry to stick to the counter. Prevent sticking by dusting your worktop with flour. Keep a flour shaker in your baking cupboard and sprinkle the surface evenly.

Sometimes your pie crust bakes up faster than the pie filling. Keep the crust from burning while the inside finishes up with this handy silicone pie crust shield. It nestles right onto your pie plate. While you wait for yours to come in the mail, make your own aluminum foil shield.

Can you cut a pie with a plain ol’ knife? Sure, but why do that when you can use the right tool for the job? This hand-forged stainless steel and wood pie server will make getting that first slice of French silk pie out easier than ever.

Cold is pie pastry’s best friend. Keep your crust cold as you roll it out with a marble pastry slab. Pop this marble board into the fridge or freezer for a bit then use it as a cool surface for rolling out your dough.

Gift the pie baker on your list the Taste of Home Ultimate Baking Cookbook. Multiple recipes for fruit, nut, custard and meringue pies and even pie crusts will inspire them to try a new treat or perfect their favorite dessert. Our editors and culinary experts have perfected the art of pie so your giftee can too. Pass the pie!