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Bak­ing is chem­istry. Stock your lab with the best equip­ment.

Martha Stewart Living - - Everyday Food -

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.

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