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 ...

A thin layer of crushed graham crackers under fruit filling keeps the pie crust from getting soggy. Graham crackers soak up juices, thicken the filling and add a warm, sweet flavor to every bite. This ...

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.

Every time I bake a pie, the bottom crust does not get done. Do you have any tips or suggestions? There are a few strategies that will help create a crisp bottom for single- and double-crust pies.

Blind baking a pie crust is essentially pre-baking the pie crust. Par-baking, as the name implies, means to partially bake the crust. Both methods give the pie crust a head start, allowing it to fully ...

Thanksgiving dinner is just about ready and you've pulled out the pumpkin pie only to realize the texture is runny. Here's what you can do to save it.

Here's everything pastry chefs want you to know about preparing pumpkin pie for Thanksgiving, and what to do with the ...