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 ...

My sincere love of pie has had me experimenting in the kitchen for years. I’ve eaten my share of last slices straight from the pie plate at midnight. And many, many pies later, I’ve discovered a few ...

It would be a shame to go through all the trouble of homemaking a pie, gathering the ingredients, and mixing the fillings, all to present it to your guests with a boring crust. While there are various ...

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 ...

The best pies start with the best crusts. Learn how to make our best pie crust recipe using these step-by-step instructions ...

I don’t know about you, but when I look through slick magazines and see pictures of “fancy” pie crusts, I am totally intimidated! Just making the crust and pie filling is hard enough right? Making the ...

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 ...

Pie crust has a mythic status as one of the hardest recipes out there to get just right. Great pie crust is flaky but not crumbly, and holds together but isn’t tough. If you’ve not yet mastered it, ...