Pie and Tart

Pie: Choose from a wide variety of pans. Metal pans brown better, by the way. Pie weights are a great way to bake your crust more evenly, the shields help to keep the edges of the crust from burning, the pie bird helps to vent from the bottom, thus preventing bubbling, and the oven splatter guard helps to keep your oven clean.

Tart: A tart starts with a pastry shell. Small shells are easy to remove from individual and sheet molds. Larger shells usually require the use of a tart pan with a removable bottom for one-piece removal.

Tart pans with removable bottom plates are generally called Quiche Pans due to their widespread use for this recipe. Because of the delicate nature of the pastry shell, pushing up on the bottom plate will break the baked pastry away from the scalloped edges without damage. The tart shell can then be filled.