Homemade pies are delicious but notoriously tricky, mostly because of the crust. Fortunately, baking the crust upside down ...

When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ...

Why cold matters: Cold butter and water create steam pockets during baking, producing the airy, flaky layers every pie lover craves. Avoid common pitfalls: Overworking dough, skipping chill time, or ...

As the late writer Nora Ephron once said, “There’s no point in making pie crust from scratch.” While we can’t entirely agree with her on this point (and offer our Master Pie Dough as a rebuttal), ...

The secret to Garten’s “Perfect Pie Crust” is her ratio of ingredients and the chilled temperature of fats and water. The pie crust can be made by using a pastry blender to cut the ingredients ...

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A golden, shiny egg-washed pie crust can blind you. It's practically glowing. You can see the flaky layers ready to crack under your fork. The lattice pattern looks like something out of a magazine.

In 1990, I taught Jennifer Jason Leigh how to make a vinegar pie for her role in “Miami Blues.” She had never made a pie ...