Southern Living Test Kitchen pros unanimously picked this store-bought pie crust as their choice. Here's why they reach for ...

Ultimately, the idea is to keep the pie dough somewhere between 68° and 72°F, so it stays pliable, cool, and easy to handle.

Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.

Picture a flaky, golden croissant. This treat earns its flaky texture from butter, which gets folded into the dough over and ...

For buttery, flaky pie dough every time, follow the advice of Sarah Carey. I really love to make pie, and I am quite good at ...

Read the original article on Purewow. We kept our selection limited to pre-made pie crusts, avoiding dry mixes that required additional ingredients and mixing. (This is about convenience ...

Here’s how to manipulate a store bought pie crust so you can make food your way, and avoid another year of that "scratch-made is best" conversation. A store-bought pie crust is a great way to ...

It includes a simple, sweet-tart pastry crust, plus bitter apples, butter, sugar, cinnamon, nutmeg, and egg wash. This was the easiest pie to make ... After the dough was ready, I divided it ...

If you use a shallow pie pan (or pre-made frozen crust), you will have leftover filling. Know when your pie is ready. The best way to test your pumpkin pie for doneness is to gently jiggle the ...