Pie Crust 101: Tools

These are the tools I use for making my pies.

- The pastry knife(above) is a funny name that doesn't seem to make sense but it does. The wires cut the butter into the flour.

-Dough Cutter Doo-hickey: I don't really know what this thing is really called I'll just call it a dough cutter. This is great for (duh) cutting dough, but also getting under the dough when you're rolling it out to reflour the surface or fold up the dough to put on the pie. I also use it to cut up cold butter.

-Scissors: To cut scraps off around pie crust.

-Spoon: The spoon I use is bigger than a soup spoon but not gigantic. It's to mix in the water with the flour and butter.

-Rolling Pin: I use this tapered rolling pin because it gives you great control with what direction you can roll in and how soft or heavy you can press. Some people just use a dowel from the hardware store but you can't get your hands around it to change directions on the dough. I don't like the rolling pin with handles because it spins around on its own and you can't get good pressure from it.