Baking is chemistry. Stock your lab with the best equipment.
1. WIRE RACK A pie needs to be totally cool before it’s sliced. This lets air circulate all around it. 2. PASTRY BRUSH Use a dry one to brush flour off rolled dough, or dip it in egg or cream wash to glaze the crust. 3. OVEN THERMOMETER Some ovens run hotter or cooler than the dial says. This guarantees accuracy. 4. WOODEN ROLLING PIN We like ones without handles to better distribute weight as you roll. 5. RIMMED BAKING SHEET Fact: Pies leak. Line one of these with foil, and set it on the rack below to catch drips. 6. ALUMINUM FOIL See drips. Also good for covering rims if the crust browns before the filling is done. Other handy rolls: plastic wrap, for shaping and storing dough; and parchment, for blind-baking. 7. DRIED BEANS OR RICE To weigh down dough and keep it in place when blind-baking. 8. GLASS PIE DISH Glass conducts heat evenly, and you can peek underneath to see if the bottom has browned.