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

With that PSA out of the way, the clear winner and most frequently named brand was from Bronx-based Dufour Pastry Kitchens, ...

Whether you’re a novice baker seeking convenience or a seasoned pie maker short on time, finding the best store-bought crust ...

What is the best pie crust recipe? What's better, butter or shortening? Should you cut the fat into the dough, or use a food ...

It was flaky, more like layers of phyllo dough, but it was tasty ... this is a nostalgic thing for me, but I enjoy Pillsbury’s frozen pie crust. I come from a big pie-making family, and my ...

Milk Street’s senior recipe developer ... will ever suspect your crust isn’t homemade.” “If you’re using a refrigerated brand like Pillsbury, a personalized crimp along the edges will make it look ...

Sara Haas/Allrecipes I bake quite a bit, but I still struggle with homemade pie dough. Even when using a scale and ice-cold water ... I baked all the pies “pumpkin-style” using the same ingredients ...

However, the meal isn’t complete without desserts like pumpkin or pecan pie. If you want to achieve a light and flaky crust for your holiday menu, All Recipes ... causes the dough to get thicker ...

wowed the judges with her Mini Beef Wellingtons with Smoked Gouda Dipping Sauce recipe. This innovative take on a classic holiday dish wraps tender beef in pillowy Pillsbury Crescent Dough for an ...