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

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

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 ...

If you like to make cream pies or prefer extra crust, the 1½-inch-deep Pyrex is the ideal size and bakes a beautiful crust. The classic Pyrex 9″ Glass Pie Plate is best for those who want a ...

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 ...