Pie Bird, Brioche Mould, and Pastry Blend

Pie Bird

Material    : Cilicone or ceramic

Cleaning    : Wipe with soap and rinse with water.

A pie bird (also called a pie vent, pie chimney, pie whistle, or pie funnel) is a baking tool that's used to allow steam to escape from the inside of your pie during baking. Usually ceramic, these narrow, hollow instruments have been used for centuries.

Reference   :

https://www.rodalesorganiclife.com/food/what-in-the-world-is-a-pie-bird

Brioche Mould

Material    : Stainless Steel

Cleaning    : Wipe with soap and wet napkin.

Brioche Moulds are special moulds for making the breads called Brioche in.
You can make brioche without them, but you won't get the classic "brioche à tête" form.
They are round, with fluted, sloping edges, and wider at their top than at the bottom.
They are made in metal, glass, silicone or porcelain. Metal versions come in tinned steel or non-stick coated metal.

The tinned steel ones are not dishwasher-safe. Before storing tinned steel ones after use, hand-wash, dry thoroughly, lightly oil the mould, place in plastic bags, seal and store.

Reference  :

http://www.cooksinfo.com/brioche-moulds

Pastry Blend

Material    : Stainless Steel

Cleaning    : Wipe with soap and rinse with water.

A device, also referred to as a pastry cutter, that is used to cut butter or other solid fat when it is to be blended into flour for making pastry dough, generally pie crusts. The pastry blender has a curved, slotted end with blades or wires that connect to a handle on the opposite end that is held and moved in an up and down or rocking motion to cut and blend the fat ingredients into the dry ingredients. The blender helps to remove lumps in order to mix the dough thoroughly and eliminate pockets of concentrated ingredients so they do not adversely affect the flavor of the food being prepared.

Recipes that refer to "cutting in the butter" as a procedure are suggesting that the butter be combined with all other dry ingredients in a manner that cuts the solid butter into smaller pieces, combining into the mixture of ingredients in a way that will not require melting and then combining. By using a pastry blender, this task is simplified and is easily accomplished.

Reference  :

http://www.recipetips.com/glossary-term/t--33663/pastry-blender.asp