Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak pie-baking season, we talked to people who bake hundreds of pies each year, and ...

As the late writer Nora Ephron once said, “There’s no point in making pie crust from scratch.” While we can’t entirely agree with her on this point (and offer our Master Pie Dough as a rebuttal), ...

Fall is the perfect time for pie lovers, with flavors that capture the essence of the season. And it all begins with the ...

This longtime Michigan pie stop still feels made for gray, chilly days, when a warm slice and an old school comfort food ...

The secret to Garten’s “Perfect Pie Crust” is her ratio of ingredients and the chilled temperature of fats and water. The pie crust can be made by using a pastry blender to cut the ingredients ...

From its humble beginnings to modern twists, chicken pot pie has evolved into a versatile comfort food canvas. Creative crusts, inventive fillings, and new cooking methods are changing how we enjoy ...

The key to any good pie starts with the dough. In order to achieve tender, flaky and golden-brown pie crust, there are a few simple techniques and tips to follow. Basic pie dough contains few ...