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

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

Learn how to make Mini Pumpkin Pies with a mini muffin tin and all the classic ingredients: pumpkin puree and warm pumpkin ...

Poke the bottom of the crust with a fork. (This can be done up to a day ahead. And raw crust can be refrigerated.) Now put it on a sheet pan to par-bake ... rice or pie weights. Bake for 10 ...