Want to bake a pie like a pro and get the best pie crust? Here is an industry secret that will help you get that crust flakey ...

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

Speed! Work quickly, keep the dough and ingredients cold and refrigerate the dough between each step. I often freeze my ...

Like all the experts I spoke with, Grey explains she is “a strictly-from-scratch pie baker who seldom turns to store-bought.” ...

Stash your cooking fat (such as butter, shortening ... in spite of everything, the crust shrunk down the edge of the pie dish, all is not lost. You can add a “necklace” of whipped cream ...

The holiday baking season is upon us. The supermarkets have displays of the ingredients to prepare cakes, cookies and pies.

I’ve got another pie recipe for you that’s absolutely perfect for your holiday table with a mostly-no-bake Peanut Butter ...

Once you get cutting them down, all you need to do is fill with chewy caramel squares, brush with melted butter, and bake!

After baking, we popped each crust out of the pan to see how evenly it had browned on the bottom. We then performed the same blind baking test with homemade, all-butter pie dough (using Erin ...

starting with the right crust is key to a fantastic pie. Get all the flavor with butter, nail a flaky crust with shortening ...

If you’re looking for a pie crust that rivals a rich, all-butter homemade pie crust, you can count on Walmart’s in-house ...