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; Pastry: A type of food used in dishes such as pies or [[strudel]].
; [[Pastry bag]] or piping bag: A disposable or reusable bag that is often cone-shaped, used to make an even stream of dough, [[Icing (food)|frosting]], or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream, [[Fruit preserves|jelly]], or other filling.
; Pastry board: A square or oblong board, preferably marble but usually wood, on which pastry is
; Pastry brake: Opposed and counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A small version is used domestically for [[pasta]] production.
; Pastry case: An uncooked or blind baked pastry container used to hold savory or sweet mixtures.
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