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

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 ...

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

If you have ever feared making pie crust from scratch, you need to give this Hot Water Pie Crust a try. It is easy to make, ...

For this apple streusel pie, layer upon layer of tender apples is topped with a buttery, warmly-spiced streusel. A ...

Use a deep-dish pie pan. This recipe makes enough ... cooled to room temperature and refrigerated for 24 hours before serving. You can also prepare the crust and filling and store them separately ...

Simply Recipes / Sarah ... different frozen and refrigerated pie crusts. Are they as good as homemade? I had to find out for myself by blindly taste-testing them. Pie crust shouldn’t shrink ...

This unusual custard pie blends Mexican sensibilities ... Cover the bowl and refrigerate overnight. On the day of, preheat the oven to 325 degrees. Make the dough: In the bowl of a stand mixer ...

Nothing says Thanksgiving like pumpkin pie — but what if you also added cheesecake and a gingersnap cookie crust to the mix ... Lastly, the recipe will leave you with about ½ cup of pumpkin ...

Fold the overhang under itself and crimp or flute. Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight. If the pie recipe calls for a prebaked shell, preheat the oven to 350°F ...

If you’ll be serving your pie to alcohol-sensitive individuals, All Recipes suggests using apple cider vinegar or rice vinegar as an alternative to vodka in the crust. Like alcohol, the liquids ...