Ultimately, the idea is to keep the pie dough somewhere between 68° and 72°F, so it stays pliable, cool, and easy to handle.

Dock the crust (poke holes in it with a fork, toothpick, or another utensil to make small steam-release holes) before baking.

This old-fashioned dessert that was once called a "funeral pie" has a rich, subtly-spiced raisin filling and a buttery, flaky ...

their 13-year-old twin boys, one big dog, and one little dog. Making a pie (and especially a homemade piecrust) can be intimidating. But we’ve got all the tips and tricks for a tender, flaky ...

From pumpkin to apple to pecan to pear, people expect to see a pie on the table after their Thanksgiving meal. If that’s not ...

The perfect autumn pie, it’s made with fresh pumpkin and Vermont maple syrup and topped with a generous layer of pecans dusted with brown sugar and cinnamon, all in a flaky old-fashioned crust.

Bake something nostalgic with these comforting desserts. From Jell-O molds to homemade cookies, these treats are just like ...

You can also find recipes for both her pâte brisée and her old-fashioned apple pie on MarthaStewart.com. The key to a buttery, flaky pie crust is this fool-proof pate brisee recipe that I’ve ...

Here's one for your annoying pastry chef cousin: “I made the crust myself.” Here’s how to manipulate a store bought pie crust so ... Might I suggest the old-fashioned way?

It doesn’t get much more old-fashioned than a classic buttermilk pie, made with a creamy, custard-like filling and a buttery, flaky crust. Baking snickerdoodles was one of the best (and most fun) ways ...