Listen to and follow The Wirecutter Show:Apple Podcasts | Spotify | Amazon Music | YouTube | iHeartRadio | Other platformsBaking a showstopping pie for Thanksgiving can feel intimidating, but it doesn’t have to be. Wirecutter senior staff writer Lesley Stockton, who has baked hundreds of pies and spent years testing kitchen gear, joins us to share her hard-won wisdom—from the best pie plates and rolling pins to foolproof tips for flaky crusts.Lesley explains how to overcome baking anxiety, what tools are worth investing in, and her favorite nontraditional pies to bring to Thanksgiving. She also troubleshoots common baking issues (like burnt edges and tough dough), and reveals her go-to pate pâte brisée crust recipe that never fails.This episode covers:How to become a more confident pie baker: Lesley breaks down the basics into manageable steps—practice a few test doughs, learn one reliable crust method, and accept that small imperfections (a cracked edge or a slightly uneven flute) won’t ruin the flavor. Why a tapered rolling pin naturally rolls the dough into a circle: A tapered pin helps roll a perfect round of dough better than a traditional rolling in with handles. Lesley says it’s easier to start in the center and roll outward, which gives you a uniform thickness and a near-perfect circle with far less fuss.Always bake pies on a baking sheet: Put your pie plate on a rimmed sheet before it goes in the oven. That catches spills, makes handling safer, and prevents thermal shock for glass dishes. If you can, use a preheated baking stone under the sheet—the stone stores and radiates heat for a browner, crisper bottom crust.Which pie plates to choose for each job: A shallow glass plate (like Pyrex) is ideal for custards; a deeper glass or stoneware dish works for deep-dish fruit pies; vintage metal tins conduct heat best, better crisping the crust, and reducing the chance of a soggy bottom (an undercooked crust). Lesley explains trade-offs—durability vs. browning vs. convenience—so you can pick the right plate for the pie you want.Essential tools for mixing the dough: Most bakers will appreciate using a Cuisinart to easily mix dough. However, Lesley prefers “analog” tools, including an old-fashioned pastry blender and dough whisk, because they’re easier to clean and give her more control over the texture of the dough. How to avoid (and fix) a soggy bottom: Options include par-baking when the filling bakes faster than the crust, dusting the shell with a mix of flour and sugar to absorb moisture, or brushing egg white on the shell to create a moisture barrier. She also stresses correct bake time—underbaking is often the real culprit.Products we recommend:The best pin for most bakersWhetstone Woodenware French Rolling PinThe 23-inch version of this tapered pin rolls dough more efficiently than handled pins, works well for rolling both pies and cookies, and is one of the easiest to clean. Plus, it’s good-looking and sturdy enough to last a lifetime.$32 from Whetstone Woodenware(23-inch)The best pie plateOXO Good Grips Glass 9″ Pie Plate With LidAt 2 inches deep, this dish holds more than most glass plates we tested. It’s better able to handle dramatic temperature changes such as going from freezer to oven, it bakes evenly, and it lets you easily see when the bottom of your pie is browned.$18 from Target$18 from The Container StoreA shallower pie platePyrex 9-Inch Pie PlateIf you like to make cream pies or prefer extra crust, the 1½-inch-deep Pyrex is the ideal size and bakes a beautiful crust.$22 from Walmart$6 from InstacartA prettier deep-dish pie plateEmile Henry 9-Inch Pie DishDeep and sturdy, this pie plate bakes more evenly than other ceramic dishes we tested, holds up under a broiler (which glass can’t do), and comes in several elegant colors.$50 from Amazon$50 from Sur La TableThe best baking stoneFibraMent Home Oven Baking StoneThis all-purpose baking stone is best for prolific home bakers, yielding crisp, puffy pizzas, crusty bread, and airy croissants.$119 from AmazonThe best food processorCuisinart Custom 14-Cup Food ProcessorThis simple, sturdy food processor comes with everything you need and nothing you don’t. And it dices, slices, and kneads consistently and efficiently.$320 from Amazon$320 from Walmart$320 from The Home DepotSturdy and sharpCrate and Barrel Pastry Blender with Beechwood HandleThe wooden handle on this pastry blender provides a good grip, even when your hands are slick with butter.Buy from HavenlyGreat for mixing doughKing Arthur Baking Company Dough WhiskThis tool makes mixing dough quick and relatively clean, minimizing your chances of overworking the glutens in the flour.$15 from AmazonThe butteriest butterKerrygold Salted ButterGolden, grassy, and velvety: Kerrygold is the closest thing to the platonic ideal of butter in most supermarkets.$5 from Amazon$5 from Walmart$16 from Costco(pack of four)Other products Lesley recommends: The best gluten-free substitute for all-purpose flour: Cup4CupLesley’s favorite pie-baking book: The Pie and Pastry Bible by Rose Levy Beranbaum