All three of these materials have their pros and cons, but how does each one affect the bake on a pie crust—and which one ...

Purists looking to deviate only slightly from the familiar will find the nuanced flavors they expect within these whimsically exaggerated fluted edges. Preheat oven to 375°F. On a lightly floured ...

Use a pie recipe you love. This All Buttah Pie Dough is a classic. It'll turn out expertly flaky, so long as you let it chill well before rolling. Which brings me to the next point . . . Make sure ...

This recipe originally appeared on Food52. A couple weeks ago, I wrote about using the same techniques for buttercream flowers on cakes to create floral effects on pies. This week, I’m diving in a ...

I tested three store-bought pie crusts from Pillsbury, Giant Eagle, and Marie Callender's. The Pillsbury crust was easy to work with and looked almost pristine after I baked it. Marie Callender's ...

I don’t know about you, but when I look through slick magazines and see pictures of “fancy” pie crusts, I am totally intimidated! Just making the crust and pie filling is hard enough right? Making the ...

1. In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency. 2. Drizzle ice water into ...