Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak pie-baking season, we talked to people who bake hundreds of pies each year, and ...

It’s flaky, foolproof, and chef-approved—what more could you want? All three chefs unanimously name Pillsbury as the best store-bought pie crust, praising its flaky texture, reliable flavor, and ease ...

I made sweet potato pies using recipes from chefs Trisha Yearwood, Carla Hall, and Alton Brown. Yearwood's pie was simple but a bit watery, and Brown's fell apart as I ate it. I thought Hall had the ...

All three chefs unanimously name Pillsbury as the best store-bought pie crust, praising its flaky texture, reliable flavor, and ease of use for both sweet and savory pies. When choosing a premade ...