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A galette is a rustic, free-form tart made by folding the edges of the dough over a filling, which can be sweet or savory. It's known for its casual, imperfect appearance.

An egg wash is a mixture of beaten eggs, sometimes with water, milk, or cream, that is brushed onto crusts or pastry before baking to add shine and color.

A chiffon pie is a light, airy pie that typically contains a fruit or flavored filling that’s been lightened with beaten egg whites or whipped cream.

Fluting is the technique of creating a decorative edge on pie and tart crusts, which not only adds to the visual appeal but also helps to contain the filling.

A lattice top is a type of pie crust design made from strips of dough woven together over the filling, resulting in an attractive, open-weave pattern on top of pies.

Mise en Place is a culinary practice that involves organizing and arranging all ingredients required for a recipe before beginning to cook. In baking, it ensures efficiency and accuracy.

Blind baking refers to the process of baking a pie or tart crust without the filling. It's used to prevent a soggy bottom when the filling is less dense than the crust or requires no cooking.

Docking is the technique of poking small holes in pie or tart dough before baking to allow steam to escape and prevent the dough from puffing up.

Pâte Sablée is a sweet, crumbly French pastry dough with a rich, buttery flavor. It contains butter, flour, sugar, and egg yolks. Commonly used for dessert tarts.

A tartlet is a small, single-serving tart often made in individual molds. It can have a variety of fillings, both sweet and savory, and is perfect for appetizers or desserts.

Crème Pâtissière is a thick custard sauce made of milk, eggs, sugar, flour, and flavorings, commonly used as a filling in pastries, pies, and tarts.

Shortening is a type of fat used in baking that creates a tender and flaky texture in pie crusts. It can be made from vegetable oils or animal fats.

Filling stabilizers are substances like cornstarch, flour, or gelatin used to thicken and stabilize pie and tart fillings to prevent them from becoming runny.

A fruit reduction is a thickened sauce made by simmering fruit with sugar until it has reduced in volume and intensified in flavor, used as a pie filling or glaze.

Pâte Brisée is a French term for shortcrust pastry, which is a rich, flaky dough made with butter, flour, water, and sometimes egg. It's used for sweet and savory pies and tarts.

Pâte Sucrée is a type of sweet pastry crust, similar to Pâte Sablée, but less crumbly and more cookie-like in texture due to the creaming of butter and sugar before other ingredients are added.

Parbaking is the process of partially baking a pie or tart crust before adding the filling, often used to ensure the crust cooks thoroughly without the filling overcooking.

A curd is a creamy, tart-sweet spread or filling made from the juice of citrus fruits, like lemons or oranges, combined with eggs, sugar, and butter, often used in tarts and pies.

Pastry cream, or crème pâtissière, is a rich, thick custard made from a mixture of milk, eggs, sugar, flour or cornstarch, and flavorings, used as a filling for éclairs, tarts, and pastries.

A tart pan is a shallow, round baking pan with straight, fluted sides and often a removable bottom, designed specifically for baking tarts and quiches.

Streusel is a crumbly topping of flour, butter, and sugar, often enhanced with spices or nuts, used to add texture and flavor to the tops of pies and other baked goods.

Mealy dough is pie dough that is mixed until it resembles coarse meal, which makes it less likely to absorb moisture from fillings and is ideal for wet fillings like fruit pies.

Custard pies consist of a single crust filled with a mixture of eggs, sugar, milk or cream, and flavorings, which set into a smooth, creamy texture when baked.

Venting involves cutting slits or decorative designs in the top crust of a pie to allow steam to escape during baking, which prevents the crust from becoming soggy or bursting.

Pie weights are small ceramic or metal beads used during blind baking to prevent the crust from puffing up or shrinking. Dried beans or rice can also be used as an alternative.

A glaze in baking is a shiny, sweet coating applied to pastries or fruits. Made from ingredients like sugar, corn syrup, or apricot jam, it imparts both shine and added flavor.

A bench scraper is a rectangular metal or plastic tool used in baking for a variety of tasks, such as cutting dough, transferring ingredients, and cleaning the work surface.

Frangipane is a sweet almond cream filling made from a mixture of butter, sugar, eggs, and ground almonds, often used in tarts, cakes, and pastries.