Homemade pies are delicious but notoriously tricky, mostly because of the crust. Fortunately, baking the crust upside down ...

Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak pie-baking season, we talked to people who bake hundreds of pies each year, and ...

As the late writer Nora Ephron once said, “There’s no point in making pie crust from scratch.” While we can’t entirely agree with her on this point (and offer our Master Pie Dough as a rebuttal), ...

There’s nothing better than slicing into a gorgeous pie after a comforting meal. For some reason pie baking has taken a back seat when it comes to kitchen know-how in more recent generations. Artisan ...

The secret to Garten’s “Perfect Pie Crust” is her ratio of ingredients and the chilled temperature of fats and water. The pie crust can be made by using a pastry blender to cut the ingredients ...

The key to any good pie starts with the dough. In order to achieve tender, flaky and golden-brown pie crust, there are a few simple techniques and tips to follow. Basic pie dough contains few ...

This longtime Michigan pie stop still feels made for gray, chilly days, when a warm slice and an old school comfort food ...