Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak ...

The experts I spoke to generally agreed that chilled and frozen pastry is better than pre-baked shells. "I always choose ...

But, if you only have pre-fitted frozen shells to choose from, all hope is not lost. Pick one that is fitted to a 9-inch aluminum deep dish pan. Then: This pie pastry was moved into a glass dish.