It’s every pie baker’s worst nightmare: You pop your gorgeous pie in the oven, and before the center is completely cooked, the edge has burned to a crisp. The ultimate shame for your perfect pie crust ...

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 ...

For buttery, flaky pie dough every time, follow the advice of Sarah Carey. I really love to make pie, and I am quite good at it. In fact, many people would say they consider me an "expert." To that I ...

If there’s one thing that people know about my mother, it’s that she’s a baker extraordinaire. From decadent homemade cinnamon buns and luscious lemon bars to the most delectable cookies and ...

“Easy as pie” they say. But anyone who’s made pie before knows that starting out is not quite that easy. But once you get the hang of it, making pie becomes a joy. You simply need to learn the basic ...

Roll crust to about 1/16-inch thick, about the thickness of a spatula. Thicker crust tends to remain underdone. To figure out how big a circle you need, flip the pie tin upside down on the rolled-out ...

After you’ve chosen a pie recipe, the next thing your mind might go to (besides grocery shopping) is what you’re going to bake it in. This Taste of Home pie plate is pretty and practical. It’ll fit ...