From mixing a flaky all-butter crust to softly setting a creamy custard, these important instruments assist you work with precision and ease so you possibly can give attention to taste, construction, and method.
FOOD PROCESSOR: For the meals processor model of the All-Butter Piecrust, this device rapidly and evenly cuts butter into the flour, making certain a crumbly, pea-size consistency whereas holding all the pieces chilly—essential for a flaky crust. (Pictured: Cuisinart 14-Cup fiftieth Anniversary Version Meals Processor.)
PASTRY BLENDER: Used for the handmade model of the piecrust, the pastry blender provides you management whereas chopping chilly butter into the flour with out warming it along with your fingers, leading to the identical flaky layers because the processor. (Pictured: Williams Sonoma Olivewood Pastry Blender.)
GLASS MIXING BOWLS: Important for organizing and separating your steps, use giant bowls for whisking the custard, medium ones for prepping fillings, and small bowls for measured salt and pepper. Glass can be nonreactive and allows you to see mixing progress clearly. (Pictured: Glass Mixing Bowl 10-Piece Set.)
ROLLING PIN: A dealt with pin supplies higher leverage and management, which is very useful for getting uniform thickness and avoiding tears within the dough. (Pictured: Patisserie Rolling Pin.)
RIMMED BAKING SHEET: This catches any spills or butter runoff from the parbaking crust and remaining bake. It additionally stabilizes the pie pan when transferring to and from the oven, particularly useful when the custard is liquid. (Pictured: Williams Sonoma Goldtouch® Professional Nonstick Half Sheet.)
DEEP-DISH PIE PAN: The fitting depth ensures the custard and fillings have sufficient room to bake with out overflowing. Deep-dish additionally provides that satisfying custard- to-crust ratio that defines a superb quiche. (Pictured: Williams Sonoma Goldtouch® Professional Nonstick Pie Dish.)
PIE WEIGHTS: These forestall the crust from puffing or shrinking throughout parbaking, serving to it preserve form and construction earlier than the custard goes in. (Pictured: Pie Weights Jar.)
WHISK: Whisking the cream, eggs, salt, and pepper creates a homogenous custard that bakes up clean and silky. A balloon whisk works greatest for combining with out incorporating an excessive amount of air. (Pictured: GIR Get It Proper Final Whisk in Mild Blue.)
MEASURING CUP WITH SPOUT: A liquid-measuring cup with a spout is good for pouring the custard into the parbaked crust with out spills. (Pictured: OXO 3-Piece Angled Measuring Cups.)
SILICONE SPATULA: Nice for scraping each final little bit of cream combination from the bowl and gently folding fillings if wanted, a silicone spatula is versatile and nonstick, good for custards and delicate greens. (Pictured: Get It Proper Final Spatula in Slate.)
SCISSORS: Kitchen scissors are used to trim extra parchment and foil cleanly and are useful when shaping foil to tent across the piecrust edges to stop extra browning. (Pictured: Zwilling Multi-Goal Kitchen Shears in Pink.)
