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

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years ...

I bake quite a bit, but I still struggle with homemade pie dough. Even when using a scale and ice-cold water, I often end up ...

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

(Cooled filling can be refrigerated for up to 24 hours. Whisk to recombine and proceed with step 5, increasing baking time to ...

And when you don’t have that, there’s frozen pie crust. There are plenty of bland, dry, and crumbly premade crusts out there (we know because we tasted a few), but we found three that taste ...