A heat-resistant silicone mat is ideal for rolling out dough, but you can also use parchment or waxed paper. A glass pie plate is a must because it’s the best heat conductor for a golden bottom crust.

Monica Burton is the former deputy editor of Eater.com where she covered restaurants and food culture from 2017 to 2025. I’m one of those people who much prefers baking to cooking. I like the clearly ...

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Making a pie (and ...