Purists looking to deviate only slightly from the familiar will find the nuanced flavors they expect within these whimsically exaggerated fluted edges. Preheat oven to 375°F. On a lightly floured ...

These straightforward techniques won’t crimp — uh, cramp — your style. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years ...

This Pie Crust is buttery, flaky, delicious, and totally foolproof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky ...

Hopefully, you haven't had your fill of pie yet, because we know how to get a perfectly flaky pie crust that is so good ...

Getting your Trinity Audio player ready... Making pie crust isn’t hard, but it can be daunting. I can help. I come from a long line of pie ladies, and we’ve made thousands of crusts, both flaky and ...

Store-bought pie crust gets a bad rap. Sure, a homemade pie crust hits differently but there is a time and a place for store-bought—especially when it involves a great shortcut with a super cute ...

British meat pies incorporate a medieval pastry technique that was once designed strictly to hold ingredients together, and ...

This recipe originally appeared on Food52. A couple weeks ago, I wrote about using the same techniques for buttercream flowers on cakes to create floral effects on pies. This week, I’m diving in a ...

I tested three store-bought pie crusts from Pillsbury, Giant Eagle, and Marie Callender's. The Pillsbury crust was easy to work with and looked almost pristine after I baked it. Marie Callender's ...

1. In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency. 2. Drizzle ice water into ...