This has been my go-to homemade pie crust recipe for over 25 years. I've used it to make hundreds of pies of every variety ...

I almost always make my crust in a food processor. It needs to be a large 14-cup food processor; a smaller machine doesn’t ...

With that PSA out of the way, the clear winner and most frequently named brand was from Bronx-based Dufour Pastry Kitchens, ...

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

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." For the brownie lover, the ...

For the past six years, she has been primarily focused on food publications, covering restaurant reviews, recipes ... just launched a new line of ready-to-use pie fillings for convenient holiday ...

Enter: this decadent maple cream pie ... re ready to serve! To start, a combination of vanilla wafers and gingersnaps are crumbled and combined with melted butter to make an easy press-in crust.

You won’t find an easier, more delicious recipe for your ... a shallow pie pan (or pre-made frozen crust), you will have leftover filling. Know when your pie is ready. The best way to test ...

This pie is an all-day affair After the dough was ready, I divided ... For a classic pie with crust instead of a crumble topping, I would make Ramsay's recipe again but with double the number ...