If you're itching to step up your pie crust game, then a herringbone lattice is a the show-stopping design you need to learn.

I have a fear of pie crusts, they intimidate me. I have ruined far too many pies because of the crust. Yes, one is too many ...

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, ...

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

From sticky dough to a soggy bottom, here are five common pie-making problems and how to fix them so your crust turns out ...

You can buy a crust cover for around the pie, or for a simple fix, take some aluminum foil. Wrap the crust with the foil, ...

The science behind the trick is simple. Unlike water, which most pie crust recipes call for, alcohol doesn’t cause gluten ...

Mix the corn syrup, eggs, vanilla, sugar, salt, and butter or margarine in a large bowl. Stir the chopped pecans into the ...

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

Pie is one of the most versatile dishes out there. While most often considered a dessert, savory types of pie have their ...

In a large mixing bowl, stir together the pumpkin, egg yolks, spices, cornstarch, and 1/2 cup sugar. Pour in the cream and stir until smooth. In a separate bowl, add the egg whites and using a hand ...