For the Desserts

A lattice cutter presses a pattern of staggered slits into a sheet of pastry; when the sheet is gently pulled apart, it opens into an even diamond lattice. It produces a lattice top for a pie or tart in seconds, without weaving strips by hand.Roll the pastry to an even thickness, chill it, place the cutter on top and press down firmly and evenly. If the dough begins to warm and stick, lightly dust the surface with flour. For trimming and lifting the pastry, a straight dough scraper helps. Learn More

Thermohauser Polyester Bristle brush have a white plastic handle with bright blue, heat-resistant polyester bristles. The ergonomic handle offers professional quality of work! A practical hanging hole makes storage easier.

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For a pie or a bushel of fall apples, the Norpro Apple-Master peels, cores and slices an apple in one turn of the crank. Push the apple onto the prongs and turn the handle; it comes off as a peeled, cored spiral ready to cut into rings or slices.Customers ask us how it holds to the counter. A vacuum base grips any smooth surface, and a clamp secures it to a table edge or rough counter up to 2.5 inches thick. The blade is stainless steel, and a lever switches it to peel only, or to slice and core without peeling.Peeling only is useful for potatoes and pears, and Norpro also suggests it for scalloped potatoes and onion twists. Recipes and instructions come in the box. For single apples or a quick snack, a hand tool is simpler; customers making pies also pick up the silicone pie crust shield and the pastry blender. Learn More

On a bake day the bench scraper stays within reach, and the Norpro 577 does the job with a 6 by 4-inch stainless steel blade and a rounded handle formed from the same piece. Use the straight edge to lift sticky bread dough off the counter, divide it into even rolls and scrape the work surface clean of flour when you are done. The rounded handle gives a secure grip, and the flat, one-piece design stores under a cutting board.A measuring guide on the blade helps cut pasta and pastry to size and portion cookie dough evenly. In the kitchen beyond baking, it chops herbs and nuts and carries them from the board to the pan in one pass. It also cuts brownies and bar cookies into clean squares in the pan.Customers working with yeast doughs pair it with the Norpro Scandinavian dough whisk for mixing. For pie crust, it lifts and turns dough after the pastry blender has done its work, and it keeps the counter clear as you roll with the tapered rolling pin. Learn More

A fluted wheel cuts and crimps at the same time, leaving a zigzag edge. That edge seals ravioli and filled pasta, finishes the strips of a lattice pie and gives crackers and hand pies a decorative border.The 1.375-inch wheel is small enough to steer around curves. Ateco makes it in Japan with a stainless wheel and a wood handle, which should be washed by hand. The wood handle is easy to hold onto when your station is covered in flour, and the stainless steel axle is built to withstand the pressure of high-volume prep.For straight, plain cuts, see the Ateco 1392 or 1322. Learn More

A rolling pin with handles and ball bearings lets the barrel turn freely while your hands stay still, so the pressure goes straight down into the dough. This one has a 12-inch maple barrel, made in the USA, sized for pie crusts, cookie dough and smaller batches of pastry.Why 12 InchesA shorter barrel is easier to control on a home counter and fits in a standard drawer. It rolls a crust for a 9- or 10-inch pie without difficulty. For sheets of laminated dough wider than the barrel, a longer pin saves passes.For bakery-size work, see the Ateco 18325. Bakers who prefer to feel the dough directly through their palms often choose the French tapered pin. Learn More

This brush sets white boar bristle in a plastic ferrule that stays tight and is rust free. The 2-inch width moves egg wash or melted butter across loaves, pie tops and sheets of pastry quickly.Proofed bread needs a gentle touch so the dough does not deflate, and a wide, soft natural brush spreads egg wash without dragging.For the same width with a heat-tolerant stainless ferrule, choose the Ateco 60020. Narrower brushes in this series are the 1-inch and 1.5-inch. Read more in our pastry brush guide. Learn More

This brush uses a plastic ferrule, which stays tight and is rust free, with natural boar bristles epoxy-set into it.The 1-inch width suits detail work: brushing syrup onto a tart, egg wash onto small rolls or butter onto phyllo. A hole in the wood handle lets it hang to dry.Wider versions are the 1.5-inch and 2-inch. For higher-heat use, a stainless-ferrule brush such as the Ateco 60010 is the better choice. Our pastry brush guide explains the difference. Learn More

This is one of the two brushes we name as a Knife Merchant Pick in our pastry brush guide. Natural boar bristle is the most absorbent brush material, so it carries more egg wash, butter or glaze per stroke than silicone or polyester.The 1-inch width gives control on small pastries, tart edges and the tops of rolls. The bristles are set in a stainless steel ferrule, which tolerates more heat than plastic.For wider coverage, see the 1.5-inch and 2-inch brushes in the same style. Our guide to choosing a pastry brush compares bristle types. Learn More