Pies are a perennial kind of dish. Whether it's the heart of summer or frosty fall, pies are welcome for any reason in any season. Besides not containing enough filling, a pie's biggest downfall can ...

Divide the dough into two pieces and shape into rough disks (this will make rolling it out easier). Wrap tightly in plastic ...

Professional chef Frank Proto demonstrates how to bake a perfect pie crust, avoiding the dreaded soggy bottom.

To use pie weights properly, line a chilled crust with parchment paper or foil, then fill at least 2/3 of the way up with weights. Bake according to your recipe's instructions, waiting to remove the ...

Not quite sure the best way to decorate or flute your pie crust? Try one expert's simple method that doesn't even require a ...