With that PSA out of the way, the clear winner and most frequently named brand was from Bronx-based Dufour Pastry Kitchens, ...

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

I really love to make pie, and I am quite good at it. In fact, many people would say they consider me an "expert." To that I respond, it’s all in the crust ... the dough is ready to be fitted ...

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.

Get the Pumpkin Pie Turkeys recipe. These cookies are soft and chewy with just a subtle warm spice to them. There are a ...

I made apple pie using recipes from Gordon Ramsay, Ree Drummond, and Alton Brown to find the best. Ramsay's was the easiest to make ... and sugar first — into the crust, and they'll soften as they ...

So, I understand the appeal of premade pie crusts—and luckily, there are some good ones out there. But which one’s the best? I tested a few and was ... These frozen pie shells come ready to fill and ...

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 ...

THIS recipe uses ready-made meatballs and a jar of sauce to ... THIS is not just my best banoffee pie, but the easiest, too. Making the caramel in the microwave rather than boiling the condensed ...