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2. We Tasted 7 Frozen Pie Crusts — Here’s the Winner ... - AOL

   www.aol.com/tasted-7-frozen-pie-crusts-132900937...

   Best classic: Marie Callender’s Pastry Pie Shells. From the 1930s to today, Marie Callender has evolved from the work of a single baker to the most recognizable premade pie brand in the country.

3. Make Your Best Pie Crust Ever With These Tips From ... - AOL

   www.aol.com/best-pie-crust-ever-tips-202415313.html

   Rolling Out Pie Crust. ... Keep turning a 1/4 turn after every few rolls, this will help keep the shape intact (round). Flip the dough over once or twice during the process, brushing off excess ...

4. The 5 Easiest Ways to Crimp and Flute Pie Crust - AOL

   www.aol.com/lifestyle/5-easiest-ways-crimp-flute...

   1. Use a classic flute. When you picture a standard pie, a classic flute decoration likely comes to mind.Whether you opt to create narrow or wide undulations in the crust, fluting is one of the ...

5. Rolling pin - Wikipedia

   en.wikipedia.org/wiki/Rolling_pin

   A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pin are found: rollers and rods. Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are usually thin tapered batons.

6. Fondant icing - Wikipedia

   en.wikipedia.org/wiki/Fondant_icing

   Rolled fondant is rolled out like a pie crust and used to cover the cake. The result is a perfectly smooth surface that is well-suited for aesthetic expression, especially for complex shapes, such as large ruffles, that would be difficult to make with a softer icing. [2] [4] It also takes food coloring well. [3]

7. Pastry fork - Wikipedia

   en.wikipedia.org/wiki/Pastry_fork

   A pastry fork, dessert fork, pie fork or cake fork is a fork designed for eating pastries and other desserts from a plate. The fork has three or four tines. The fork has three or four tines. The three-tine fork has a larger, flattened and beveled tine on the side while the four-tine fork has the first and second tine connected or bridged ...