| We were teaching a class on pie-making. While we were talking, I grabbed a pie by the crust and slipped it from the pan onto a platter.
"Whoa" someone interrupted. "What did you just do? Can you show us how you did that?"
With a good, heavy, dark pie pan with a smooth, nonstick surface, you can do that. Nice presentation. And it's easier to cut clean slices.
Twist the pie in the pan to break it free from any sticking parts. Then tip it up and slip the pie from the pan and onto a plate--sort of like you would slip an omelet from the pan.
You're going to need good pie pans--dark, heavy-duty nonstick pans. Dark pans absorb heat to properly bake your crust. No more soggy bottoms.
Make the same crusts the pros do with a professional pie crust mix. All you do is add water and mix for a minute.
Valid in the store with a $20 purchase. Plus you're going to need a couple pie crust shields. Without shields, it's hard to bake your pie till the bottom crust is done without burning the top crust.
There, that's the three essentials. | 
