Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Making a pie (and ...

When I think of the quintessential pie, I think of the classic flaky crust. But there’s a world of fantastic crust types out there. Even within the flour-butter-liquid genre, you have everything from ...

When it comes to baking pies, the most daunting part is learning how to make the perfect flaky pie crust. After all, you want a dependable (and tasty) foundation to hold the delicious filling. Once ...

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 ...

A homemade graham cracker pie crust is simple, buttery magic. It only takes a few minutes to make, but it adds way more flavor and texture than store-bought. All you need are graham crackers, sugar, ...

Fresh mixed berries make the ultimate filling for summer pie. The secret is to pre-cook the blackberries. Pie is made in stages, and you can do a lot of it in advance, which makes the process more ...

Add Yahoo as a preferred source to see more of our stories on Google. Problems with pie crust during the busy holiday season can be enough to make even seasoned bakers swear off pastry altogether and ...