Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak ...

Whisk eggs, brown sugar, corn syrup, melted butter ... Thaw in the refrigerator overnight before serving. The crust will not ...

From sticky dough to a soggy bottom, here are five common pie-making problems and how to fix them so your crust turns out ...

Sadly, this pie crust fell flat. Testers described it as “bland” and “flavorless.” The texture was tough and chewy, not light ...

Pie is one of the most versatile dishes out there. While most often considered a dessert, savory types of pie have their ...

To transfer the dough, loosen again with a spatula and lift the pie crust into a 9-inch pie plate (or you can roll the pastry over the rolling pin, lift it onto the pie plate, and unroll it).

The store-bought pie crust of choice is available at most conventional grocery stores. As flaky and delicious as homemade pie ...

Make the filling. Whisk together pumpkin purée, evaporated milk, granulated sugar, eggs, pumpkin pie spice, vanilla extract, ...

Second, if you want a traditional flaky pie crust instead, skip the cookie crust ... 1 cup light cream or evaporated milk and 3 eggs. Lastly, the recipe will leave you with about ½ cup of pumpkin ...

Simply Recipes / Getty Images I am a huge pumpkin pie fan, but my favorite recipe ever, the one from Flour Bakery, requires ...

American” like a golden brown, perfectly flaky, double-crust apple pie. In fact, even though I enjoy all kinds of desserts, I ...

The iconic holiday dessert boasts a smooth, silky filling and buttery flaky crust so good ... not pumpkin pie filling ¾ cup granulated sugar 2 large eggs, room temperature 1 teaspoon ground ...