Like all the experts I spoke with, Grey explains she is “a strictly-from-scratch pie baker who seldom turns to store-bought.” ...

this will help keep the shape intact (round). Flip the dough over once or twice during the process, brushing off excess flour ...

Pie is one of the most versatile dishes out there. While most often considered a dessert, savory types of pie have their ...

Let 1 disk pie dough sit at room temperature for 10 minutes. Dust a work surface generously with all-purpose flour. Place the ...

Transfer the filling to the prepared crust. Place the butter cubes evenly across the surface of the filling. 6. Roll out the second round of pie dough. Slice into 1-inch-wide strips for a lattice ...

Prepare pot pie crust toppers by unfolding a puff pastry ... If smaller bowls are used (12-14 oz), additional dough rounds will need to be prepared to cover the pot pies. Transfer the bowls ...

Roll out to a 13-inch round, about 1/8 inch thick. Peel off top sheet of parchment, and invert dough into a standard 9-inch pie plate; discard parchment. Gently press dough into corners ...

“Convivir: Modern Mexican Cuisine in California’s Wine Country” by Auro chef Rogelio Garcia and Andréa Lawson Gray (Abrams, $50) Gently ease the dough round into a 9-inch pie pan, pressing ...