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

For this apple streusel pie, layer upon layer of tender apples is topped with a buttery, warmly-spiced streusel. A ...

There’s something incredibly nostalgic about a classic apple pie, especially when it’s made with a buttery double crust and ...

This plate was a little too big for a store-bought crust. Shaping a fluted edge was a bit of a stretch. If you primarily use pre-made crusts, you’ll find that the Pyrex 9″ Glass Pie Plate is a ...

Just in time for the holidays, the much-anticipated "When Southern Women Cook" debuts this week, a gorgeously photographed ...

You should have enough to cover a 9-inch pie plate, with 1/2 inch or so overlapping the edge. Transfer the dough ... checking halfway through to see if the crust is puffing up.

What if the pie crust shrinks? If the crust shrinks, add whipped cream, crumbled cookies, or chopped nuts around the edge of the pie to cover. Or slice the pie and set pieces on individual plates ...

As the late writer Nora Ephron once said, “There’s no point in making pie crust from scratch.” While we can’t entirely agree with her on this point (and offer our Master Pie Dough as a ...

There's only one I'd buy again. Simply Recipes / Sarah Crowder Recently, I took a poll and asked 14 of my family and friends: Do you buy pie crust or do you make it from scratch? With the ...

You can also prepare the crust and filling and store them separately until ready to bake. Both will last in the fridge for up to 2 days. To freeze this pie, cool completely and then cover with ...

Cover the bowl and refrigerate ... your fingers or a fork. Place the pie in the oven, then pour the lavender custard through a fine-mesh sieve into the crust-lined pie pan. Bake until the custard ...