Baking enthusiasts know how important it is to blind bake pie crusts for certain kinds of pie - and you don't need to have ...

For the sometimes-baker, those of us who just don’t feel like dropping $15 on pie weights, and folks in a pie pinch, you have cheaper options that might just be in your pantry already: Try dry ...

Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake until the edges of the crust are very lightly golden, 18 to 22 minutes ...

Are you ready to bake the perfect pie? Learn these tips on how to prevent soggy pie crust and you'll be ready to serve up an ...

Bake the easiest pineapple pie using canned pineapple for a sweet and tangy retro dessert recipe. It's perfect for summer ...

Pre bake pie crust. Lay crust in pie tin, trim edges, prick holes in bottom, cover dough with foil and fill with pie weight or dried beans to hold crust flat.. Bake in 425 degrees for 20 minutes.

Preheat the oven to 400˚F. Roll out the pie dough and place it in a pie plate. Decorate the edges as desired. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes ...